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Cardamom Saffron Madeleines

Ingredients

• 2 tbsp Milk, room temperature
• Pinch of Saffron
• 1/3 cup (70g) White Fine Sugar
• 2 Large Eggs, room temperature
• 1/4 tsp Ground Cardamom
• 1/2 cup (76g) Cake and Pastry Flour
• 1/2 tsp Baking Powder
• Pinch of Salt
• 1/3 cup (76g) Unsalted Butter, melted

Directions

1. Preheat oven to 200°C/392°F. Lightly grease the madeleine mold pan and set aside. Warm up 2 tablespoon milk in the microwave for 20 seconds and add the pinch of saffron to it.
2. In a medium bowl, with a wire whisk combine together sugar & eggs until light and fluffy.
3. Add the ground cardamom and saffron soaked milk
4. Sift the dry ingredients together and add to the egg mixture.
5. Lastly fold in the melted butter until the batter is smooth.
6. Refrigerate the batter covered for 20-30 minutes.
7. Use a tablespoon to scoop the mixture into the prepared pan, making sure to fill 3/4 of the way.
8. Bake for 7 minutes, the cakes should be golden and it should slide off the pan easily. Allow to cool on a wire rack.

 

NOTE: Store madeleines in an airtight container on the counter for up to five days or in the freezer for up to two months.

 

Prep Time: 35 Minutes
Cook Time: 7 Minutes
Total Time: 42 Minutes
Yield: 24 Madeleines

 

Thanks to @elizabeth_tharakan

 

 

 

 

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