Best Almond Madeleines Recipes

HONEY-ALMOND MADELEINES

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter 12 madeleine molds liberally with butter. Dust with flour and set aside.
• Batter: In a medium bowl, using an electric hand mixer, beat the egg whites until frothy. Add the cake mix, butter, honey, water, lemon zest, and almond extract. Beat the ingredients on low speed for 30 seconds. Increase the speed to high and beat until the batter is smooth, about 2 minutes. Spoon the batter into the prepared molds. Bake until the edges are golden and the center of the cookies spring back when touched, about 15 to 16 minutes. Cool for 5 minutes. Using a small rubber spatula, remove the madeleines and arrange, scalloped side up, on a wire rack. Cool for 15 minutes and serve.

LEMON ALMOND MADELEINES

Steps:

• In a bowl with an electric mixer beat the eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the almond extract and the zest. Sift the flour in 4 batches over the mixture, folding it in gently after each addition, add the almonds and the butter, and fold them in gently but thoroughly. Spoon the batter into twenty-four 3- by 2-inch buttered madeleine molds and bake the madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden. Turn the madeleine out on racks, let them cool, and sift the confectioners' sugar over them.

ALMOND MADELEINES RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Grease and flour a madeleine pan. Using an electric mixture, beat almond paste, butter and sugar until smooth. Add eggs one at a time, beating well between each. Beat on high for 5 minutes or until mixture is thick and pale colored. Beat in extract. Sift flour, baking powder and salt together. Pour flour mixture into almond mixture a third at a time, folding gently until incorporated. Spoon* one tablespoon batter into each mold. Bake 11-13 minutes until light golden and top springs back when pressed. Cool pan on wire rack for a few minutes and gently un-mold. Cool cookies on wire rack and dust with powdered sugar. Repeat steps 5-6 until all batter has been used. *Kitchen Tip: A cookie scoop that holds 1 tablespoon of batter makes quick work of this step. Alternate Baking Method: Madeleine batter can be baked in mini muffin pans with a slight change in directions. Decrease batter to a scant two teaspoons and bake 10-11 minutes. Makes approximately 50 mini cupcakes. Note: Madeleines can be double wrapped and frozen up to one month. Thaw on counter and do not microwave.

ORANGE ALMOND MADELEINES

Steps:

• Grease and flour 24 3-inch Madeleine molds; set aside. In a small mixer bowl beat eggs, peel, and vanilla with electric mixer on high speed for 5 minutes. Gradually beat in 1 cup powdered sugar; beat 5-7 minutes or till thick and satiny. Sift together flour, baking powder, and cardamom. Sift about one-fourth of the flour over egg mixture. Using a rubber spatula, fold flour into egg mixture. Repeat, folding in remaining flour by fourths. Pour margarine around outer edge of batter; gently fold margarine and nuts into batter.

ROSE WATER AND ALMOND MADELEINES RECIPE - (4.1/5)

Steps:

• Preheat oven to 375°F. Using a pastry brush, brush melted butter in madeleine pan and dust with flour. In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs, sugar, rose water and almond extract on medium speed for 3 minutes, or until light yellow and fluffy. Add the butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into batter with a rubber spatula. With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.