Gourmet Madeleines Recipe with Candied Fennel and White Chocolate
Keya Wingfield's French madeleine recipe may be fueled by sadness, but these small cakes are buttery and fluffy; a little taste of heaven.
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Cooking tools:
- Stand mixer
- Whisk
- Madeleine pan
- Microplane
- Pastry brush
- Cooling rack
- Oven
- Refrigerator
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- ⅔ cup sugar
- 3 eggs
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¾ teaspoon salt
- 1 cup unbleached flour, divided, plus more for coating pan
- 10 tablespoons butter, melted and slightly cooled, divided, plus more for brushing pan
- Zest of 1 lemon
- 3 tablespoons candy-coated fennel seeds
- 4 ounces white chocolate, melted
- Madeleine pan
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