♪ On the seventh day of Cookiemas, I made for you to eat:
7 madeleines, 6 almond cookies,
4 Alfajores, calamansi crinkles, ube coconuts
and a choc chip walnut cookie ♪
Is it a cake? Is it a cookie? I’m not going to debate that here. I can tell you, it is delicious!
If you know anything about me, Even a basic recipe, I’ll always look to add some Filipino flair. I do that here with some pandan extract.
You can find pandan extract at your local Filipino supermarket. If you don’t have one, a Vietnamese or Chinese supermarket should have it. Last resort can be Amazon.
Below you’ll find the recipe I copied from The Preppy Kitchen but I substituted pandan extract for vanilla extract.
Additionally, I changed up the baking instructions to achieve the famous madeleine hump
Ingredients
- 7 tbsp (100g) unsalted butter
- 2 large eggs at room temperature
- 1/2 cup (100g) granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon pandan extract
- 3/4 (100g) cup all-purpose flour plus 1 tbsp
- 1/4 teaspoon baking powder
- 1 pinch salt
Directions
1. Melt the butter either in your microwave or in a small pot over medium heat. Browning the butter will add a lovely depth or flavor to the cakes but is of course optional. Once melted or browned pour the butter into a bowl and allow to cool.
2. Sift the flour, salt, and baking powder into a bowl then whisk together and set aside.
3. Add the eggs and sugar to the bowl or your stand mixer fitted with a whisk attachment or a large bowl if using an electric hand mixer. Beat on high until the mixture is a light yellow color with a thick silky texture, about 8-9 minutes. You’ll see the beater leave trails when it’s ready. Mix in the pandan extract and lemon zest toward the end.
4. Fold the dry ingredients into the egg mixture and mix until just combined. You can sift the flour mixture into the eggs while you fold to avoid getting lumps or over-mixing the delicate batter.
5. Drizzle the butter into the batter and gently mix until just combined.
6. Cover and chill the batter as well as the buttered tins for 1 hour then scoop one tablespoon of batter into each scallop-shaped well.
7. To achieve the famous “hump”, bake madeleines at 425°F for 3 minutes. Then turn off the oven for 8-10 minutes. Finally, turn the oven to 320°F for 3-4 minutes.
8. Let cool and enjoy!
Recipe
Madeleines
Equipment
- 1 madeleine tin
Ingredients
- 7 tablespoon (100g) unsalted butter
- 2 large eggs room temp
- ½ cup (100g) granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon pandan extract
- ¾ cup (100g) all-purpose flour plus 1 tablespoon
- ¼ teaspoon baking powder
- 1 pinch salt
Instructions
- Melt the butter either in your microwave or in a small pot over medium heat. Browning the butter will add a lovely depth or flavor to the cakes but is of course optional. Once melted or browned pour the butter into a bowl and allow to cool.
- Sift the flour, salt, and baking powder into a bowl then whisk together and set aside.
- Add the eggs and sugar to the bowl or your stand mixer fitted with a whisk attachment or a large bowl if using an electric hand mixer. Beat on high until the mixture is a light yellow color with a thick silky texture, about 8-9 minutes. You’ll see the beater leave trails when it’s ready. Mix in the pandan extract and lemon zest toward the end.
- Fold the dry ingredients into the egg mixture and mix until just combined. You can sift the flour mixture into the eggs while you fold to avoid getting lumps or over-mixing the delicate batter.
- Drizzle the butter into the batter and gently mix until just combined.
- Cover and chill the batter as well as the buttered tins for 1 hour then scoop one tablespoon of batter into each scallop-shaped well.
- To achieve the famous “hump”, bake madeleines at 425°F for 3 minutes. Then turn off the oven for 8-10 minutes. Finally, turn the oven to 320°F for 3-4 minutes.
- Let cool and enjoy!