I drink a cup of herbal tea every day, sometimes two! And if I have a minute to sit down and enjoy that cup of tea with a book, my favorite way to relax, I love to pair it with something sweet. A madeleine is meant to be served with coffee or tea, and it’s the perfect mix between a cookie and a little cake. Tender and subtly sweet, they’re great for dunking or all by themselves. Almond poppyseed is one of my favorite combination in baked goods and these cute little madeleines are no exception! Almond poppyseed madeleines are my new favorite treat to have with tea.
The key when making madeleines is to be gentle when adding the dry ingredients and the butter. Like most cookies and cakes, you start by mixing together eggs and sugar, then adding your vanilla and almond extracts. Dry ingredients are carefully folded in. One thing that is different about madeleines is we are adding the butter last instead of creaming it with the sugar. Adding the butter last (and remember-add it carefully!) makes sure the eggs don’t deflate, giving the madeleines that light and airy texture that you want!
It seems like the madeleines have a lot of steps, but it is important to follow them correctly. After mixing the eggs, sugar, almond extract, and vanilla extract, carefully fold in half the dry ingredients before adding the other half of the dry ingredients. You’ll follow the same process with the butter–add half of the butter carefully, then fold in the second half of the butter. If you bake frequently, you’ll see that the texture of this batter is different than another type of cookie or cake. Madeleine pans are fairly shallow and it’s hard to get that light, airy texture in such a small pan! Follow these steps and your almond poppyseed madeleines will be perfect.
- 10 tbsp. butter, divided
- 2 eggs at room temperature
- ½ cup granulated sugar
- 1 tsp. almond extract
- ½ tsp. vanilla extract
- 1 cup all-purpose flour
- ⅛ tsp. salt
- ½ tsp. baking powder
- ½ tbsp. poppyseeds
- Preheat oven to 350 degrees Fahrenheit.
- Melt 8 tbsp. of the butter set aside to cool.
- Using a stand mixer or large bowl with a hand mixer, beat together eggs and sugar until light in color. Add almond and vanilla extracts and mix again.
- In a medium bowl, whisk together flour, salt, baking powder, and poppyseeds.
- Add half of the dry ingredients to the wet ingredients and carefully fold to combine.
- Add the rest of the dry ingredients and fold again.
- Add half of the butter and fold carefully to combine.
- Add the rest of the butter and fold again.
- Melt the remaining 2 tbsp. butter and brush a madeleine pan.
- Carefully spoon the mixture evenly between the 12 madeleine forms.
- Bake for 10-15 minutes until golden brown and spongy to the touch. A toothpick inserted into the center should come out clean.
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