Cake Mix Madeleines Recipes

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ORANGE MADELEINES



Orange Madeleines image

These pretty shell-shaped cookies are just right for your next tea or coffee party. They get an extra boost of orange flavor from grated orange peel.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 42m

Yield 2

Number Of Ingredients 10

1 egg, separated
1/2 cup granulated sugar
1 cup Gold Medal™ all-purpose flour
1/2 cup milk
2 tablespoons vegetable oil
1 tablespoon orange-flavored liqueur or orange juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
Powdered sugar

Steps:

  • Heat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds. Beat egg white in small bowl with electric mixer on high speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time. Continue beating until stiff and glossy; set meringue aside.
  • Beat egg yolk, remaining 1/4 cup granulated sugar and remaining ingredients except powdered sugar in medium bowl with electric mixer on high speed 2 minutes, scraping bowl occasionally. Fold in meringue.
  • Fill molds two-thirds full. Tap pan firmly on counter to remove air bubbles. Bake 10 to 12 minutes or until edges are light brown. Cool slightly before removing from pan. Cool on wire rack. Sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg

CLASSIC FRENCH MADELEINES



Classic French Madeleines image

These Classic French Madeleines are light, fluffy, and so good with a cup of tea!

Provided by Ashley Manila

Categories     Dessert

Time 4h32m

Number Of Ingredients 9

1 stick (4 ounces) unsalted butter, melted until browned
2 teaspoons vanilla extract
1 and 1/2 teaspoons lemon zest, finely grated
1 cup all-purpose flour
1 and 1/4 teaspoons baking powder
1/4 teaspoon salt
3 large eggs, at room temperature
3/4 cup granulated sugar
1/2 cup confectioners sugar, sifted, optional

Steps:

  • Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.
  • In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it's very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.
  • Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.
  • 30 minutes before you're ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.
  • Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don't need to spread the batter.
  • Bake for 12 minutes, or until the "bellies" have risen and they're golden brown.
  • Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge of the cakes until they release.
  • Dust with confectioners' sugar and serve warm, with coffee or tea.

FRENCH BUTTER CAKES (MADELEINES)



French Butter Cakes (Madeleines) image

Sponge cake cookie--in shell shaped molds.

Provided by Judy Farris

Categories     World Cuisine Recipes     European     French

Yield 12

Number Of Ingredients 8

2 eggs
¾ teaspoon vanilla extract
⅛ teaspoon salt
⅓ cup white sugar
½ cup all-purpose flour
1 tablespoon lemon zest
¼ cup butter
⅓ cup granulated sugar for decoration

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
  • Melt butter and let cool to room temperature.
  • In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  • Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  • Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  • Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  • Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  • Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
  • Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 15.3 g, Cholesterol 41.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.7 g, Sodium 63.3 mg, Sugar 11.2 g

A PERFECT LITTLE ENGLISH MADELEINE CAKE RECIPE ( LOW CARB & GLUTEN FREE)



A Perfect Little English Madeleine Cake Recipe ( Low Carb & Gluten Free) image

A buttery vanilla cream cake rolled in tart raspberry jelly and coconut. These sweet little cakes make a really cute presentation for dessert. They also make a great little breakfast treat.

Provided by Laura Kennedy

Categories     Cupcakes & Muffin

Time 1h5m

Number Of Ingredients 16

1 cup raspberry puree
1/2 cup water
1/4 cup powdered erythritol
1 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1/2 tsp xanthum gum
1/4 cup butter (melted)
3 large eggs
1/4 cup heavy cream
1 tsp Apple cider vinegar
1 tsp vanilla
1/4 cup powdered erythritol
1/2 tsp salt
3/4 cup sugar-free coconut
1 tsp powdered erythritol

Steps:

  • Place 1 cup raspberry puree into a small saucepan with 1/2 cup water.
  • Gently cook over med-low heat until raspberries start to thicken.
  • Strain through a wire mesh strainer into a small bowl.
  • Add 1 Tsp of chia seeds (I powdered mine) to the raspberry juice and allow it to cool and set.
  • Add sweetener to coconut and set aside in a small bowl.
  • Preheat oven to 350F and butter (or grease) pop over molds.
  • Whip eggs in a stand mixer (or with a hand mixer) until fluffy and creamy
  • Add butter, vanilla, apple cider vinegar and cream to the eggs and blend well.
  • Sift coconut flour, almond flour and powdered erythritol in a large bowl.
  • Add baking powder, xanthan gum, and salt to the dry ingredients and mix in well.
  • Pour wet ingredients into dry and fold gently until blended.
  • Fill popover molds (or any baking pan) halfway to the rim.
  • Baking for 13-15 minutes or until a toothpick inserted into the center comes out clean.
  • Allow cakes to cool in the pan for 5 minutes and then invert and cool on a wire rack.
  • Roll cooled cakes in raspberry jelly and use the back of a spoon to spread jelly to coat the entire cake. Do not allow cakes to rest or sit in the jelly.
  • Roll raspberry jelly coated cakes in desiccated coconut.
  • Top with a fresh Raspberry.

Nutrition Facts : Calories 274 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 185 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

HONEY-ALMOND MADELEINES



Honey-Almond Madeleines image

Provided by Giada De Laurentiis

Time 38m

Yield 12 madeleines

Number Of Ingredients 9

Butter, for greasing molds
All-purpose flour, for dusting
2 large egg whites, at room temperature
1 cup yellow cake mix (recommended: Betty Crocker Supermoist Butter Recipe)
3 tablespoons unsalted butter, melted
3 tablespoons honey
2 tablespoons water
1 tablespoon lemon zest
1/2 teaspoon almond extract

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter 12 madeleine molds liberally with butter. Dust with flour and set aside.
  • Batter: In a medium bowl, using an electric hand mixer, beat the egg whites until frothy. Add the cake mix, butter, honey, water, lemon zest, and almond extract. Beat the ingredients on low speed for 30 seconds. Increase the speed to high and beat until the batter is smooth, about 2 minutes. Spoon the batter into the prepared molds. Bake until the edges are golden and the center of the cookies spring back when touched, about 15 to 16 minutes. Cool for 5 minutes. Using a small rubber spatula, remove the madeleines and arrange, scalloped side up, on a wire rack. Cool for 15 minutes and serve.

MADELEINES



Madeleines image

These delightful and tiny light as air cakes will melt in your mouth.

Provided by John Kanell

Categories     Brunch     Dessert

Time 8m

Number Of Ingredients 8

7 tbsp unsalted butter ( 100g)
2 large eggs (at room temperature)
1/2 cup granulated sugar (100g )
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour (plus 1 tbsp 100g sifted)
1/4 teaspoon baking powder
1 pinch salt

Steps:

  • 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 vanilla 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. Bake at 350F 8-10 minutes.
  • Serve with a light dusting of powdered sugar.

Nutrition Facts : ServingSize 1 Madeleine, Calories 79 kcal, Carbohydrate 9 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 9 mg, Fiber 1 g, Sugar 5 g

HOW TO MAKE MADELEINES



How to Make Madeleines image

Are they cookies? Are they tiny cakes?

Categories     dessert     main dish

Time 42m

Yield 24 servings

Number Of Ingredients 8

10 tbsp. Unsalted Butter, Plus 2 Tablespoons More For The Pan
1 c. Sifted Unbleached, All-purpose Flour, Plus More For The Pan
1/4 tsp. Kosher Salt
1/2 tsp. Baking Powder
3 Eggs, Room Temperature
2/3 c. Sugar
2 tsp. Vanilla Extract
1/2 tsp. Almond Extract

Steps:

  • Melt 10 tablespoons butter over medium heat. (Leave the remaining 2 tablespoons on the counter to come to room temperature. Set aside for the pan.) Cook butter over medium-low, stirring frequently, while it foams and bubbles. After about 5 minutes, the butter will darken and you'll see particles on the bottom of the pan. Once these become golden or light brown, remove the pan from the heat and pour butter into a heat-proof container. Let cool. Whisk sifted flour, salt, and baking powder together. Set aside.Beat eggs and sugar together with an electric mixer on medium-high speed for about 6-8 minutes, or until thickened and pale yellow. Beat in the extracts. Gently fold in half of the flour mixture. Fold in the butter. Add the remaining flour and fold gently until incorporated. Place bowl in the refrigerator for at least 1 hour. Preheat oven to 375ºF. Use a pastry brush to coat the Madeleine tin cavities completely. Flour the pans, tapping out the excess. Do not stir the batter after removing from the refrigerator. Place a heaping tablespoon of batter into each prepared cavity. Do not spread. Place in the oven and lower the temperature to 350ºF. Bake for 12 minutes or until the cookies bounce back when lightly pressed. Remove from oven and place a wire rack upside-down on top of the pan. With oven mitts, grab the pan and cooling rack and flip, giving the pan a few good shakes. Remove the pan, and the cookies should release. If baking in batches, return the dough to the refrigerator between batches. Wash the pan with cool water and re-butter and flour the pan. Store cooled madeleines in an airtight container, layering with waxed paper, for several days.

MADELEINES



Madeleines image

Recipe video above. Madeleines are sweet little French sponge cakes that are as delightful to look at as they are to eat. Flavoured with a hint of lemon and with the signature shell shape, these adorable mini butter cakes make for a lovely afternoon tea, or a pretty finish for any meal. Best served hot and fresh out of the oven. Keep the batter in a piping bag, then 10 minutes in the oven is all it takes!

Provided by Nagi

Categories     Sweet

Number Of Ingredients 13

3/4 cup + 1 tbsp plain flour (all purpose flour)
1 1/4 tsp baking powder
3 large eggs (, at room temperature (Note 1))
2/3 cup caster sugar (superfine sugar) ((ordinary / granulated sugar ok too))
1 tsp salt
1 tbsp vegetable oil ((or other neutral oil))
3 tbsp milk (, full fat (low fat ok too))
2 tsp honey ((or maple syrup))
2 tsp vanilla extract
2 tsp lemon zest
135g / 9.5 tbsp unsalted butter (, melted, warm (not hot))
Canola oil spray ((or other neutral oil))
Icing sugar / powdered sugar ((optional, for dusting))

Steps:

  • Sift flour: Sift the flour and baking powder into a bowl.
  • Whisk eggs and sugar: Whisk the eggs and sugar vigorously for 2 minutes until it becomes paler in colour and it's foamy (or 1 minute on speed 6 with handheld beater).
  • Mix flour in 3 parts: Add the flour mixture in 3 parts, whisking gently in between until combined.
  • Add everything else except butter: Add salt, oil, milk, honey, vanilla and lemon. Mix until combined.
  • Add butter: Add butter, mix gently with a rubber spatula until combined. The batter is fairly thin but should leave a faint ribbon briefly on the surface (see video).
  • Cover and refrigerate: Cover with plastic wrap touching the surface and leave it in the fridge overnight (minimum 6 hours).

Nutrition Facts : Calories 82 kcal, Carbohydrate 6 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 34 mg, Sodium 106 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

MADELEINES



Madeleines image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

1/2 cup granulated sugar
2 large eggs
Grated rind of one lemon
4 ounces (one stick) butter, melted
3/4 teaspoon baking powder
3/4 cups all purpose flour
1/4 teaspoon salt

Steps:

  • Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

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  • Melt the butter and set aside to slightly cool as you prepare the rest of the batter. You can melt it in the microwave or melt it/brown it on the stovetop.
  • Using a handheld or stand mixer fitted with a whisk attachment (didn’t notice a difference using either one), beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the beater(s). Beat in the lemon zest and vanilla extract until combined. (The remaining ingredients are mixed together by hand; you no longer need the mixer.)
  • Whisk the flour, baking powder, and salt together in a small bowl. Using a spatula or wooden spoon, gently fold into egg mixture. I suggest carefully folding in half of the flour mixture, then folding in the other half. (Instead of dumping it all in at once.) Make sure you’re handling this batter with care. It’s very delicate.


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  • Sift the flour, baking powder, and salt into the bowl and fold in with a rubber spatula until you have a smooth batter.
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