Biscoff Madeleines by @millsandbuns

43 min
Medium

16 servings

🍬

110 g

Sugar

🌿

5.9 ml

Vanilla Extract

🥚

2.4 large eggs

Eggs

🍪

12 g

Biscoff Spread

🌾

120 g

Flour

🥄

3.6 g

Baking Powder

🧈

110 g

Butter

🥛

12 ml

Milk

🍪

48 g

Biscoff Biscuits

Preparation Steps

  1. Step 1/11

    Melt 90 g unsalted butter, then continue heating it until the milk solids turn golden brown and smell nutty. Set the browned butter aside to cool until lukewarm.

    unsalted butter
    🥣mixing bowl
    🥄rubber spatula

  2. Step 2/11

    Whisk 2 eggs with 90 g granulated sugar until the mixture becomes pale, thick, and airy.

    eggs
    granulated sugar
    🥣mixing bowl
    🍴balloon whisk

  3. Step 3/11

    Whisk 5 ml vanilla extract and 10 g Biscoff spread into the egg mixture until smooth.

    vanilla extract
    🍪Biscoff spread
    🥣mixing bowl
    🍴balloon whisk

  4. Step 4/11

    Sift 100 g all-purpose flour and 3 g baking powder into the bowl. Fold just until no dry streaks remain.

    all-purpose flour
    baking powder
    🥄fine-mesh sieve
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/11

    Whisk the cooled browned butter and 10 ml milk into the batter until combined.

    unsalted butter
    milk
    🥣mixing bowl
    🍴balloon whisk

  6. Step 6/11

    Crush 7 to 8 Biscoff biscuits into small crumbs. Fold the crumbs evenly through the batter.

    🍪Biscoff biscuits
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/11

    Transfer the batter to an airtight container. Refrigerate it for at least 12 hours until thoroughly chilled.

    🫙airtight container
    🥄rubber spatula

  8. Step 8/11

    Preheat the oven to 190°C (375°F). Brush a madeleine pan with 5 g melted butter and dust it with 5 g flour.

    butter for greasing
    flour for dusting
    🧁madeleine pan
    🖌️pastry brush

  9. Step 9/11

    Fill each prepared madeleine mold about three-quarters full with cold batter. Use a piping bag for neat, even portions.

    🎂piping bag
    🧁madeleine pan

  10. Step 10/11

    Bake the madeleines at 190°C (375°F) for 12 to 14 minutes until risen, golden at the edges, and springy.

    🧁madeleine pan

  11. Step 11/11

    Remove the madeleines from the pan and cool briefly on a cooling rack. Serve warm for a crisp exterior and soft center.

    🧁madeleine pan
    🧊cooling rack

Composition

Ingredients

Types

Flavorings, Eggs, Spreads, Leavening agents, Dairy, Biscuits

Ingredients

Sugar, Vanilla extract, Eggs, Biscoff spread, Flour, Baking powder, Butter, Milk, Biscoff biscuits

Allergens

Eggs, Gluten, Soy, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

157 kcal

Macro nutrients

Protein: 2.3g, Carbohydrates: 18.1g, Total fat: 7.9g, Saturated fat: 4.6g, Fiber: 0.4g, Sugars: 11.3g

Nutritional Information

Minerals

Calcium: 32mg, Iron: 0.7mg, Potassium: 45mg, Sodium: 56mg

Vitamins

Vitamin A: 95mcg, Vitamin D: 0.4mcg, Vitamin B12: 0.2mcg, Folate: 16mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

13 minutes

Overall

43 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, balloon whisk, fine-mesh sieve, rubber spatula, madeleine pan, pastry brush, piping bag, airtight container, cooling rack

Appliances

oven, refrigerator, microwave

Type

Type

Type Of Dish

Dessert, Pastry, Petit four

Occasions

Afternoon tea, Tea time, Holiday baking, Party, Dessert

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crisp exterior, Light, Airy, Tender, Soft center, Crumbly

Flavors

Caramelized, Buttery, Vanilla, Spiced biscuit, Sweet, Nutty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store fully cooled madeleines in an airtight container,Keep away from direct sunlight and heat,Best enjoyed on the day of baking for crisp edges), fridge : 5 days (Store in an airtight container,Bring to room temperature or warm briefly before serving,Texture may become less crisp), freezer : 2 months (Freeze fully cooled madeleines in a freezer-safe airtight container,Separate layers with parchment paper,Thaw at room temperature and refresh in a warm oven if desired)