Contact Us

Twitter: @LauteringBytes
Skype: lautering.bytes
Voicemail: 818.293.7469


Sunday, May 27, 2012

Food Recipe: Coconut Madeleines

Hey Lautering Bytes Listeners! This is Brian from the LB crew here with a pretty easy recipe to make coconut madeleines. These are popular to have with coffee or tea and are dense mini-cakes popular in French baking.

This recipe was found online, my version makes a few altercations to this recipe, but I'll be posting the original here.

Guys/Gals baking is a fun activity to do as couples or doing a group hangout, plus you all get a yummy reward after you are done. So try baking with someone


24 madeleines
Required madeleine pans which can be found at cooking stores.

1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled.
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners' sugar, optional


Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.

-Ensure that you do grease and flour your pans so that the madeleines do not get stuck to the pan after baking. You still might have to give the pan a few love taps either way.
-It's important that your melted butter be cooled to avoid scrambling (cooking) your eggs when incorporating the butter. If you are crunched for time, be sure to temper your butter into the wet mix.
-Although this recipe calls for shredded coconut, you could replace this ingredient and be imaginative with it. Replace coconut with coco powder to make chocolate madeleines or adding ground espresso+ coco powder to make mocha madeleines.
-When using a mixer ensure that you are using a paddle attachment. Using a whisk will introduce air into the batter/mix and will not be the consistency that you are looking for.
-I think this recipe makes 2 dozen mini madeleines, if you use regular size madeleine pans like I do this won't make 24, so don't freak out you'll likely end up with about 18.

Pictures and more information after the break

This is what a regular sized madeleine pan looks like

Wet ingredients: Eggs, Sugar, Vanilla Extract

This is how it should look after mixing your wet ingredients, a light yellow.
It'll turn a dark yellow at first due to the yolk breakage, give it time to look this colour.

Dry Ingredients: flour, salt, baking powder, corn starch in a bowl. If you don't have a sifter, you can use a colander to sift your ingredients over a mixing bowl (careful to not get your ingredients all over the place). You can also whisk the mix with a fork (pictured) to sift. 

I recommend incorporating your dry ingredients in parts (adding a little at a time) you'll have to use a spatula to scoop the dry mix that builds up on the sides. You also don't want to overwork your mixer's motor and end up with a more doughy mixture rather than a batter

This is the completed batter. The consistency should be easy to scoop with a spoon  and keep its shape. It shouldn't be too liquidy or too stiff like a cookie mix. Here is the point where you can get creative. Stir in the coconut to stick with this recipe or make your own creation. It's up to you!

Just showing how you want to fill the pans and as you can see the pans are buttered and lightly floured. Don't fill them up too much or they will bake unevenly, think of like when you are making cupcakes/muffins. Don't fill it to the brim. I also sprinkle a bit more coconut on the tops for decor/flavor.

You should have a cooling rack ready for when they are done to cool off a bit

Showing how they rise in the oven as they bake

These are the completed products. You want to shoot between  10-12 minutes for cooking. These were in there a little too long you can see by the dark brown on the bottom. Next batch turned out better by reducing cooking time to 11 minutes instead of 12. This is preference. If you prefer crunchy more done cakes, go for more time. 

Unfortunately, after cooking you gotta clean up. Good tip is to do this while your madeleines are sitting in the oven. Good amount of time to get those dang dishes done. 

No comments:

Post a Comment