I’m always excited to receive a new cookbook, especially when it is a sample copy of a new cookbook that I know you all will love. I jumped at the chance to preview Madeleines by Barbara Feldman Morse.
Have you ever had a madeleine? If you haven’t, you may be wondering what exactly they are. They are a delightful little cakey cookie. Before reading this book, I had only had vanilla ones. And I only knew they came in vanilla and chocolate varieties. Now my eyes have been opened to all the flavor possibilities when it comes to madeleines.
They are traditionally made in a madeleine pan, giving them a beautiful fluted look. Their delicate nature perfect for any occasion, like afternoon tea. The golden brown exterior provides caramelized flavor and a bit of a texture contrast to the light, fluffy interior.
There was only one problem . . . I don’t have a madeleine pan. And I’m kind of guessing you don’t either. But there’s no need to fret, you can still make this recipe or any other delightful madeleine recipe. Just use your muffin tin! They don’t have quite the same beauty, but they still have that delightful flavor and texture.
The butterscotch smell of the melty butter and brown sugar while making and baking these is completely intoxicating. The whole house smelled like heaven. I anticipated liking these, but had no idea within one bite they would become one of my favorite treats.
So easy to make, these little madeleines are tender with wonderful banana flavor and crunch from pecans. I will be making them over and over again, as well as countless other recipes from the book.
I highly recommend Madeleines to you because I know you will love it. There is a favorite recipe for everyone in here from Buttery Cornbread Madeleines to Peaches and Cream Madeleines to Peanut Butter and Jelly Madeleines. Plus, you can always make them a little more indulgent by serving them frosted, with caramel, or even ice cream. I have a feeling there’s about to be a whole lot of madeleine baking going on!
Banana Pecan Madeleines
- Total Time: 25 minutes
- Yield: 10 madeleines 1x
Ingredients
- ½ cup, plus 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ stick unsalted butter
- ½ cup packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla bean paste or pure vanilla extract
- 1 medium to large ripe banana, mashed
- ½ cup unsalted pecans, chopped
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with 10 paper liners.
- In a small bowl, stir together flour, baking powder, and salt.
- In a medium, microwave safe bowl, place butter and brown sugar. Microwave on high for 1 minute. Stir mixture. If the butter is not completely melted, microwave it for an additional 30 seconds.
- Allow the mixture to cool for 3-4 minutes. Whisk in the egg, followed by the vanilla and banana until fully incorporated. Whisk in the flour mixture until just combined, before stirring in the pecans.
- Using an ice cream scoop, fill each paper liner about ½ full. Bake for about 15 minutes, until the madeleines have puffed and are light golden brown. I also recommend checking them with a toothpick, which should come out clean or with a few moist crumbs. Cool madeleines completely in pan before serving. Madeleines may be stored at room temperature in an airtight container for up to 3 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Notes
Recipe adapted from Madeleines by Barbara Feldman Morse
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Disclaimer: I received a copy of Madeleines to preview, but all opinions, as always, are mine!
I didn’t know you could make madeleines without a madeleine pan–and I’m soo happy that you can since I don’t have one either! These look so light and chewy yet crisp and just…mmmm
Yeah, that pretty much sums them up 🙂
well that’s good to know!
who has this pan? No one I know.
have a great weekend!
I don’t have space for all these fancy pans, so sometimes I improvise . . . and sometimes it works!
Oh, these sound wonderful and I will be baking these, maybe this week if I can fit it in before I leave from here in NC.
I am so positive you will love these! Let me know how they turn out.
I have a madeleine pan because I’m a cooking nerd! However, I love that you put them in muffin tins! What a great idea, madeleine pans are so fussy! love the flavours too!
Yeah, I didn’t have to worry about them sticking all over the place either. But since you have a madeleine pan, I do hope you put it to work with these. You’ll love them!
I was playing around on Pinterest and found your great site, comments and photos! Thanks so much…after so much time in the kitchen it’s truly great the recipes make people want to try madeleines. One-bowl mixing makes them actually fast and easy! You’re right, you don’t need a mad pan but the shells are so cute….we just put my new pan on sale this week til Jan.10/16. It’s non-stick, pretty and the mads slip right out of their shells. Thanks again and happy baking to all, Barbara F. M.
Thanks for stopping by, Barbara! Your comment actually inspired me to bake up some more madeleines. Happy New Year 🙂