WHEN IT COMES TO ADDING FRUIT OR NUTS (OR BOTH) TO BAKED GOODS, the possibilities are endless. Fresh-picked, dried, or frozen fruit and a plethora of nuts can yield countless variations of cakes, cookies, and, of course, madeleines. The recipes in this chapter call for everything from wild blueberries, dried cherries, and shredded coconut to raw almonds, roasted pecans, and toasted walnuts. They’re so easy (and tasty!), they may even inspire you to experiment with your own fruit-and-nut combinations.
White Chocolate, Hazelnut, and Cherry Madeleines
CHOCOLATE, SWEET COCONUT, AND ALMONDS ARE THE HABIT-FORMING COMBINATION FOUND IN ALMOND JOY CANDY BARS, which inspired these madeleines. The chocolate glaze covering the almonds imparts an elegant look that’s as delicious as it is beautiful.
YIELD: 12 to 14 MADELEINES
½ cup all-purpose flour
¼ tsp salt
6 tbsp unsalted butter, room temperature, plus 4 tbsp for pans (optional)
½ cup granulated sugar
1 large egg, room temperature
⅓ to ½ cup sweetened shredded coconut
24 whole roasted unsalted almonds
CHOCOLATE GLAZE
1 ⅓ cups semisweet chocolate chips or chopped dark chocolate
1. Place a rack in the center of the oven and preheat to 350°F. Coat a 12-shell pan with baking spray, or melt 4 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour and salt.
3. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup and microwave on low power for 1½ minutes, or until melted.
4. Let mixture cool for about 3 to 4 minutes and then add egg and almond extract, whisking until completely blended. Add coconut and continue beating for another minute or so; fold in flour mixture until just blended.
6. Using a scoop or a teaspoon, fill shell molds with batter until three-quarters full. Place 2 whole almonds lengthwise in each mold and gently press into batter.
7. Bake for 12 to 14 minutes, until madeleines puff up and are golden brown.
8. Remove pans from the oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
1. Place chocolate in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir with a whisk until smooth. If chocolate is not melted, microwave for 15-second intervals, stirring after each, until smooth.
2. Place a piece of waxed paper on a cookie sheet or large wire rack. Dip the flat side (the one with the almonds) of each madeleine into the glaze, scraping along the side of the bowl to remove excess. Alternatively, you can use a small offset spatula to glaze. Place glazed madeleines on the prepared cookie sheet and let set for 30 to 60 minutes (or refrigerate to set more quickly).
NOTHING SAYS SUMMER LIKE A BIG JUICY PEACH—and these madeleines are every bit as moist, tender, fragrant, and delicious as what Mother Nature makes herself.
YIELD: 12 MADELEINES
½ cup all-purpose flour
¼ tsp baking powder
⅛ tsp salt
1 tsp ground cinnamon, divided
6 tbsp (¾ stick) unsalted butter, plus 2 tbsp for pan (optional)
¾ cup granulated sugar, divided
3 oz cream cheese, room temperature, cut into small pieces
1 large egg, room temperature
⅓ cup drained and chopped canned peaches (look for ones packed “in their own juice,” not sweetened liquid), or ⅓ cup chopped fresh peaches
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat one 12-shell pan with baking spray, or melt an additional 2 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour, baking powder, salt, and half the cinnamon.
3. Place butter and ½ cup of the sugar in another bowl and microwave on low power for 1 to 2 minutes, or until melted. Whisk to blend well and then set aside to let cool to room temperature.
4. Add cream cheese, whisking well, and then add egg, continuing to whisk until batter is smooth.
5. Stir in flour mixture just until it disappears into batter, and then stir in peaches.
6. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Combine the remaining sugar and cinnamon and lightly sprinkle mixture over the madeleines for added flavor and sparkle.
7. Bake for 10 to 13 minutes, until madeleines puff up and edges are golden brown.
8. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then use a small offset spatula to remove each one individually.
THE KENTUCKY DERBY OFFERS FANS “THE MOST EXCITING TWO MINUTES IN SPORTS”. Of course, another draw is the food served at Derby gatherings. From mint juleps to chocolate-bourbon pecan pie, bourbon is a must, and it has inspired these madeleines.
YIELD: 24 MADELEINES
1¼ cups all-purpose flour
¼ tsp salt
¾ cup (1½ sticks) unsalted butter, room temperature
1 cup dark or light brown sugar, firmly packed
2 eggs, room temperature
2 tsp bourbon (or substitute vanilla extract)
1 cup pecans, toasted and chopped
¾ cup finely chopped dark chocolate, such as Scharffen-Berger 62% semisweet chocolate
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour and salt.
3. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
4. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended.
5. Add bourbon and stir to blend in thoroughly. Stir in flour mixture until completely incorporated; add nuts and chocolate and stir until just mixed in.
6. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until three-fourths full. Gently press batter to distribute it evenly. Bake for 11 to 13 minutes, until madeleines puff up and edges are golden brown.
7. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto rack. You may also use a small offset spatula to remove each one individually.
“GRADE A” SOUNDS LIKE IT WOULD BE THE BEST, but for maple syrup the designation just means that the color and flavor is more delicate than grade B syrup, which is made from sap collected later in the season. The robust flavor of grade B maple syrup stands up well to the toasted walnuts in this madeleine, though any pure maple syrup will work well.
YIELD: 12 MADELEINES
½ cup all-purpose flour
¼ tsp salt
½ tsp baking powder
6 tbsp (¾ stick) unsalted butter, room temperature, plus 2 tbsp for pan (optional)
⅓ cup granulated sugar
1 large egg, room temperature
¼ cup grade B maple syrup, or any pure maple syrup
½ cup toasted walnuts chopped somewhat coarsely
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat one 12-shell pan with baking spray, or melt an additional 2 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour, salt, and baking powder.
3. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup and microwave on low power for 1½ minutes, or until melted.
4. Let mixture cool for 1 to 2 minutes and then add egg and maple syrup, whisking well until completely blended. Add flour mixture and stir until completely incorporated.
5. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds until three-quarters full. Sprinkle each madeleine with walnuts.
6. Bake for 10 to 12 minutes, until madeleines mound up slightly and spring back when gently pressed.
7. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
PUCKERINGLY TART AND SWEET AT THE SAME TIME, these madeleines are as tasty as they are messy. Think of them as a lemon-soaked Bundt cake in shell form. My best advice is to serve these tasty tea cakes with large napkins. They’ll leave everyone’s fingers sticky, but they’re so buttery and lemony that nobody will care.
YIELD: 24 MADELEINES
1¼ cups all-purpose flour
½ tsp baking powder
¾ cup (1½ sticks) unsalted butter, room temperature, plus 4 tbsp for pans (optional)
1½ cups granulated sugar, divided
2 large eggs, room temperature
1 tbsp freshly grated lemon zest (from 1 medium lemon)
½ cup plus 1 tablespoon lemon juice (fresh, bottled, or a combination), divided
¼ tsp lemon extract
½ tsp vanilla extract
1 tbsp cream, half-and-half, or milk
1 to 2 cups confectioners’ sugar
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt 4 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour and baking powder.
3. Place butter and 1 cup of the granulated sugar in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes, then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
4. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each until completely blended. Add zest, 1 tablespoon of the lemon juice, extracts, and cream. Whisk until thoroughly blended, about a minute.
5. Stir in flour mixture until completely incorporated.
6. Using a scoop or a teaspoon, fill shell molds with batter until three-quarters full. Bake for 11 to 13 minutes, until madeleines puff up and edges are golden brown.
7. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
8. Make a soaking syrup by combine the remaining ½ cup lemon juice and ½ cup granulated sugar in a small saucepan over medium heat. While stirring, bring mixture to a boil. Boil for about a minute, stirring, until sugar dissolves, then lower heat to a simmer and cook for another minute, continuing to stir. Remove from heat.
TO ASSEMBLE
1. With a toothpick, poke several holes in the flat side of each madeleine. Spoon about 1 teaspoon of the lemon syrup over each madeleine, allowing it to soak in. Repeat if you want super-lemony madeleines.
2. Turn over madeleines and sprinkle confectioners’ sugar all over the rounded sides.
“I’m just someone who likes cooking and for whom sharing food is a form of expression.”
WANT TO MAKE A BAKED GOOD EVEN BETTER? Add some fruit and nuts! This duo has long been a go- to ingredient combination for professional and home bakers alike, probably because salty-sweet concoctions always turn out so delicious. White chocolate, hazelnuts, and sweet dried cherries are no exception to this rule.
YIELD: 12 MADELEINES
½ cup all-purpose flour
¼ tsp baking powder
¼ tsp salt
5 tbsp unsalted butter, room temperature, plus 2 tbsp for pans (optional)
½ cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
⅓ cup toasted and coarsely chopped hazelnuts
⅓ cup white chocolate chips
¼ cup sweetened dried organic cherries, chopped
1. Place a rack in the center of the oven and preheat to 350°F. Coat one 12-shell pan with baking spray, or melt 2 tablespoons butter and brush some in each mold.
2. In a small bowl, whisk together flour, baking powder, and salt.
3. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup and microwave on low power for 1½ minutes, or until melted.
4. Add egg and vanilla, whisking well until blended. Add flour mixture and whisk until completely incorporated. Stir in nuts, white chocolate, and cherries until evenly distributed.
5. Using a scoop or a teaspoon, fill shell molds with batter until three-quarters full. Bake for 11 to 13 minutes, until madeleines puff up and edges are golden brown.
6. Remove pan from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
MY MOTHER, LORRAINE, WAS A FANTASTIC COOK AND BAKER WHO HAD SO MANY SPECIALTIES, we rarely ate the same meal or dessert twice. One exception was her über-moist chocolate, date, and walnut cake, which she’d bake several times a month. These madeleines are inspired by her go- to confection.
YIELD: 14 MADELEINES
½ cup pitted dates (about 12), chopped
⅓ cup boiling water
¾ cup all-purpose flour
¼ tsp baking powder
2 tbsp unsweetened natural cocoa powder
6 tbsp (¾ stick) unsalted butter, room temperature, plus 4 tbsp for pans (optional)
½ cup granulated sugar
1 large egg, room temperature
½ tsp vanilla extract
⅓ cup walnuts, toasted and chopped
⅓ cup (or more!) mini or regular-size semisweet chocolate chips (or chopped semisweet or dark chocolate)
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. Set dates aside to soak in a bowl of boiling water.
3. In a small bowl, whisk together flour, baking powder, and cocoa powder.
4. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup and microwave on low power for 1½ minutes, or until melted.
5. Add egg and vanilla extract, whisking until smooth, then add flour mixture and whisk until just blended in. Add dates and their soaking liquid and stir until evenly distributed.
6. Using a scoop or a teaspoon, fill molds with batter until three-fourths full. Sprinkle the walnuts and chocolate chips on top and gently press them into the batter. Bake for 10 to 12 minutes, until madeleines puff up and spring back when gently pressed.
7. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
ALMOND MACAROONS ARE SOFT, CHEWY COOKIES FLAVORED WITH LEMON, and the ingredients that make them so delicious are just as tasty in a madeleine. The layer of sliced almonds adds crunchy texture to the extra-chewy center.
YIELD: 24 MADELEINES
¾ cup (1½ sticks) unsalted butter, room temperature, plus 4 tbsp for pans (optional)
1 cup granulated sugar
⅓ cup canned almond cake and pastry filling (not almond paste), such as Solo
2 large eggs, room temperature
½ tsp lemon extract
1 tsp freshly grated lemon zest
1 cup all-purpose flour
1 cup sliced almonds
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold. Set pans aside.
2. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
3. Add almond filling and whisk until completely incorporated.
4. Add eggs, one at a time, whisking well after each until blended. Add extracts and zest, whisking until thoroughly blended, about a minute. Stir in the flour and blend well.
5. Using a scoop or a teaspoon, fill shell molds with batter until three-quarters full. Sprinkle almonds over each.
6. Bake for 10 to 12 minutes, until madeleines puff up and edges are golden brown.
7. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. Or use a small offset spatula to remove them.
WHAT ARE MENDIANTS, YOU WONDER? They are perfect circles of chocolate with a variety of dried fruits and nuts arranged on top. These traditional French candies are served at Christmastime, and each of the toppings represent the four monastic orders: the Carmelites were represented by almonds, the Dominicans by raisins, the Franciscans by figs, and the Augustinians by hazelnuts. Use these ingredients for traditional mediant madeleines, or decorate them with your favorite dried fruits and nuts.
YIELD: 24 MADELEINES
¾ cup all-purpose flour
⅓ cup unsweetened cocoa powder, either Dutch-processed or natural
¼ tsp salt
¾ cup (1½ sticks) unsalted butter, room temperature, plus 4 tbsp for pans (optional)
½ cup granulated sugar
2 large eggs, room temperature
1¼ tsp vanilla extract
4 oz semisweet or bittersweet chocolate cut into coarse chunks
⅓ cup mixed unsalted nuts such as pecans, walnuts, cashews, almonds, macadamia nuts, or Brazil nuts (chop large nuts into smaller pieces)
⅓ cup unsulphured dried fruit, such as sweetened cranberries, apricots, cherries, figs, or raisins (cut larger fruit into smaller pieces)
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour, cocoa powder, and salt.
3. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes, until melted, and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
3. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended. Whisk in vanilla until thoroughly blended. Stir in flour mixture until completely incorpor-ated. The batter should be smooth.
4. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until three-quarters full. If necessary, gently press batter to distribute it evenly. Place a chocolate chunk and a few pieces of nuts and fruit in each center and press lightly into the batter.
5. Bake for 11 to 13 minutes, until madeleines puff up and edges are golden brown.
6. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
BROWNING THE BUTTER MAY SEEM LIKE AN UNNECESSARY STEP IN THIS RECIPE, but trust me—the smidge of extra time and effort is worth it. The browned butter gives these madeleines an amazing nutty aroma that adds depth of flavor and results in a rich, golden brown color.
YIELD: 16 MADELEINES
5 tbsp unsalted butter, cut into 5 pieces, plus 4 tbsp for pans (optional)
2 large eggs, room temperature
¼ cup dark brown sugar, firmly packed
¼ cup granulated sugar
2 tsp vanilla extract
½ cup all-purpose flour
⅓ to ½ cup pecans, toasted and coarsely chopped
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. Melt butter in a heavy-bottomed saucepan over medium- low heat, whisking frequently, until it foams. Continue whisking as the butter foams; as soon as you see little brown bits on the bottom of the pan, turn off the heat. Whisk for another minute and then set pan aside.
3. In the bowl of a stand mixer (or using a handheld mixer), beat together eggs, sugars, and vanilla until light and fluffy, about 3 to 4 minutes. Remove bowl from the mixer and use a small rubber spatula to fold in flour until just blended.
4. Stir in pecans and then gently fold in browned butter until completely incorporated.
5. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until three-fourths full. Bake for 8 to 11 minutes, until madeleines puff up and spring back when gently pressed.
6. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
