Butterscotch Madeleines
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Rich, buttery, and indulgently sweet, these madeleines are infused with the deep, velvety flavor of butterscotch.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter, softened
- 2 egglarge eggs
- 50 mlbutterscotch syrup(store-bought or homemade)
- 5 gbaking soda
- 2 gsalt
- 1 mlvanilla extract
- 20 gconfectioners' sugar
- 50 mlvegetable oil
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Prepare a 12-cup madeleine pan by dusting it with confectioners' sugar.
Tip: This will ensure easy removal of the madeleines.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Tip: Make sure to whisk thoroughly to avoid lumps.
- 3
In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy.
Tip: Use a stand mixer for easier handling.
- 4
Beat in the large eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually add the flour mixture to the wet ingredients, beating until just combined.
Tip: Don't overmix, as this can lead to dense madeleines.
- 6
Stir in the butterscotch syrup and vegetable oil.
Tip: If using store-bought syrup, make sure it's at room temperature.
- 7
Pour the batter into the prepared madeleine pan, filling each cup about 2/3 full.
Tip: Don't overfill, as this can cause the madeleines to overflow during baking.
- 8
Bake for 18-20 minutes, or until the edges are lightly golden brown.
Tip: Keep an eye on the madeleines during the last 5 minutes of baking, as the baking time can vary.
- 9
Remove the madeleines from the oven and let them cool in the pan for 5 minutes.
Tip: Don't try to remove them immediately, as this can cause them to break.
- 10
Transfer the madeleines to a wire rack to cool completely.
Tip: This will help them set properly and make them easier to store.
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