Fluffy and Sweet Condensed Milk Madeleines
Indulge Your Taste Buds: Homemade Condensed Milk Madeleines
I’ve recently rediscovered the joy of making madeleines at home, and this version, enriched with condensed milk, is an absolute delight! They boast a wonderfully airy texture and a rich, deeply satisfying flavor. The process of creating these condensed milk madeleines was as enjoyable as the tasting. Let’s bake some delightful madeleines together!
Madeleine Batter Ingredients
- 75g Eggs (at room temperature)
- 40g Granulated Sugar
- Pinch of Salt (approx. 0.5g)
- 50g Condensed Milk
- 1/2 tsp Vanilla Extract (approx. 2.5ml)
- 55g Cake Flour
- 25g Almond Flour
- 3g Baking Powder
- 75g Unsalted Butter (melted)
- 5g Lemon Juice (approx. 1 tsp)
Cooking Instructions
Step 1
First, melt the 75g of unsalted butter. You can do this by microwaving it in short bursts of 20-30 seconds until completely liquid. Melting it at the start of the process ensures it will be cooled to a workable, warm temperature by the time you need to add it to the batter.
Step 2
In a large bowl, crack the 75g of eggs and whisk them gently. Add the 40g of granulated sugar and the pinch of salt. Mix with a whisk until well combined, but avoid over-whipping to create too much foam. The goal is to homogenize the ingredients smoothly.
Step 3
Add the 50g of condensed milk and 1/2 tsp of vanilla extract to the same bowl. Whisk gently again until everything is uniformly incorporated. The sweet aroma of the condensed milk will start to enhance the batter’s flavor.
Step 4
In a separate bowl, combine the 55g of cake flour, 25g of almond flour, and 3g of baking powder. Sift these dry ingredients into the bowl containing the wet ingredients. Sifting prevents lumps and helps create a lighter texture for the madeleines. Use a spatula to gently fold the dry ingredients into the wet until just combined. Be careful not to overmix, as this can develop gluten and result in a tougher texture.
Step 5
Ensure the melted butter from step 1 has cooled to a lukewarm temperature, not hot. Add the 5g of lemon juice and the melted butter to the batter. Gently fold everything together with a spatula until you achieve a smooth, glossy batter. It should look fluid and homogenous.
Step 6
Transfer the completed batter into an airtight container or cover it with plastic wrap. Refrigerate for at least 1 hour to allow the flavors to meld and the batter to mature. This resting period is crucial for developing the characteristic hump of a madeleine and enhancing its overall taste.
Step 7
Once the batter has rested, carefully transfer it into a piping bag. Using a piping bag makes it much easier to fill the madeleine molds evenly.
Step 8
Prepare your madeleine molds by brushing the insides thoroughly with softened butter. Then, lightly dust them with cake flour or almond flour, tapping out any excess. This step is key to ensuring the madeleines release cleanly after baking.
Step 9
Pipe the rested batter into the prepared molds, filling them about 80% full. Avoid overfilling, as the madeleines will puff up during baking. Bake in a preheated oven at 210°C (410°F) for 5 minutes, then reduce the temperature to 180°C (350°F) and continue baking for another 9 minutes. Baking times can vary depending on your oven, so keep an eye on the color. They should turn a beautiful golden brown. Once baked, carefully remove the madeleines from the molds and let them cool completely on a wire rack. Enjoy your delicious, fluffy, and sweet condensed milk madeleines!
