Is there a person on this planet who doesn’t love madeleines? I mean, these small French cakes are pretty little packets of buttery goodness. These are the kind of 100 calorie packs I can get behind 😉
You know what else I love? The Food Blog Search Engine. When I got a craving for madeleines last night, I checked out the search and found a recipe for almond madeleines from alpineberry. Since I love almond anything, these sounded perfect.
And they were! So delicious and moist and almondy. I ground almonds for the almond meal (using around 20 almonds to get the 3T) and followed the recipe exactly. I was a little worried about overbaking so my scallops may not be quite as golden as they should be (especially since I put my madeleine pan on top of a cookie sheet; hey, my oven is very temperamental!), but they were perfectly done and exactly what I was craving.
Makes 12 madeleines
2 large eggs
1/3 cup superfine sugar (I just put granulated in the food processor)
1/4 tsp. salt
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/3 cup flour, sifted after measuring
3 Tbsp. almond meal or finely ground almonds
4 Tbsp. butter, melted & cooled, plus an additional 1/2 Tbsp. or so for greasing the pan.
Preheat your oven to 375 and butter and flour your madeleine pan/molds.
Beat the eggs, sugar and salt together on medium speed until pale, fluffy and thick, about 5 minutes. Mix in the almond and vanilla extracts.
On low speed, mix in the flour and almond meal until just incorporated. Gently fold in the butter.
Divide the batter evenly among the 12 molds and bake until the tops spring back when lightly touched, about 10-12 minutes.
Cool in the pan for 2 minutes before moving them to a rack to cool completely.
Nutritional Information Per Madeleine: Calories: 96 / Fat: 6.2 / Saturated Fat: 3g / Carbs: 8.6 / Fiber: 0.3g / Sugar: 5/6 / Protein: 1.8