Description

These Pandan Madeleines offer a delightful twist on the classic French tea cake. Each shell-shaped pastry features a tender, moist crumb with a subtly crisp edge, infused with the fragrant, vanilla-like aroma of pandan. Baked to a beautiful golden hue, with some exhibiting a gentle green tint from the pandan, they present a delicate balance of sweetness and exotic flavor.

Ingredients

* 1/2 cup (113g) unsalted butter, melted and cooled
* 2 large eggs, at room temperature
* 1/2 cup (100g) granulated sugar
* 1 teaspoon vanilla extract (optional)
* 1 cup (120g) all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1-2 teaspoons pandan extract or paste (adjust to desired color and flavor intensity)
* Powdered sugar, for dusting (optional)

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Instructions

Melt the unsalted butter in a small saucepan or microwave-safe bowl. Set aside to cool to room temperature.
In a large bowl, whisk together the eggs and granulated sugar until light in color and slightly thickened, about 2-3 minutes. Stir in the vanilla extract, if using, and the pandan extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture in two additions, mixing until just combined and no streaks of flour remain. Be careful not to overmix.
Gradually fold the cooled melted butter into the batter until fully incorporated and smooth.
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or preferably 2-4 hours. Chilling helps develop the characteristic "hump."
Preheat your oven to 375F (190C). Lightly grease and flour a madeleine pan, tapping out any excess.
Spoon about 1 tablespoon of chilled batter into each madeleine mold. Do not overfill.
Bake for 8-12 minutes, or until the edges are golden brown and the centers have risen with a distinct hump.
Remove the madeleines from the oven and immediately invert them onto a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Notes

* Ensure all ingredients, especially eggs, are at room temperature for a smoother batter.

* Chilling the batter is crucial for achieving the classic madeleine hump.

* Do not overmix the batter; this can result in tough madeleines.

* For best results, serve madeleines fresh on the day they are baked.

* If you don’t have pandan extract, you can use pandan paste which often has color added.

Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition

Calories: 100-120
Fat: 6-8g
Carbohydrates: 12-15g
Protein: 2g