Now I love madelines, but whenever I make them, I could never really get that center bump to really puff up. So instead of a dense, buttery cookie-cake hybrid, I wound up with essentially a cupcake that had been baked into a weird shape.
So when I was experimenting with madeline batters, I tried to use more egg yolks, and give the madeline a denser feel to them. I wanted to make sure that they were not too cakey in general, and that the batter would bake into a more compact form.
I wanted to do the madelines in two of my favorite flavors, being black sesame and matcha, simply because they were both Asian flavors that I really enjoyed.
That and I had a shit ton of black sesame and matcha powders that I needed to get rid of. Damn powders, hogging up all of my already-limited pantry space.
For the batter:
1 egg yolk
2 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons melted butter + more for the pan
1/2 cup all-purpose flour
a pinch of salt
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 tablespoon matcha/2 tablespoons black sesame powder
In a bowl, whip the egg yolk and egg with honey and sugar until it forms stiff peaks. Sift the flour and baking powder. Combine ingredients. At this point, I split the batter in half. I flavored half with the matcha and half with the black sesame. Transfer to a piping bag.
Preheat oven to 375 degrees F. Line pan with brown butter. Pipe the pans with the batter and bake for 10-15 minutes. Depending on if you are using a big madeline pan or a mini one, that’s why there is such a huge gap. I used a mini one, so that’s why I wound up needing only 10 minutes to bake mine. And many, many more madelines to actually eat.