Pierre Hermé's Madeleines
Delicately light and crisp-around-the-edges, these madeleines are easy to make with pantry-friendly ingredients.
1.5 Tbsp Cookie Scoop
- 1.5 cup (200 grams) unbleached all-purpose flour
- 1 teaspoons (6 grams) baking powder
- 14 tablespoons (200 grams) unsalted butter, melted
- 5 large eggs
- 1 1/3 cup (240 g) superfine/caster sugar
- extra melted butter for greasing the madelein pan needed the next day
Evening Before Baking (or at least 8 hours before baking): Prepare the Batter
Sift the flour and baking powder into a large bowl and give it a quick whisk to mix.
Using a stand mixer fitted with a wire whisk, beat the the egg and sugar on medium speed for about 5 minutes. Decrease the speed and slowly add the flour mixture; mix until fully incorporated. Add the melted batter and beat on medium speed until smooth, about 2-3 minutes.
Transfer the batter into a container with lid and refrigerate overnight.
Next Day: Bake the Madeleines
Preheat the oven to 450°F [using traditional oven]
Prepare the madeleine pan by brushing each mould with melted butter using a pastry brush.
Fill the moulds three-quarters full with the cooled batter.
Place the pan in the oven and immediately reduce the oven temperature to 425°F. Bake for about 8 minutes. The belly of the madeleine would have risen considerably and the edges start to turn golden brown.
Unmold the madeleines immediately and transfer them onto a wire rack to cool.
Enjoy warm or cool.