Pineapple Coconut Madeleines Recipes
Classic French madeleines are small signature shell shaped butter cakes that are absolutely delightful. Pack them for picnics, in school lunch boxes, or enjoy as snacks with a cup of tea or coffee. Sometimes madeleines have additions like fruit or nuts. These have fresh pineapple pieces and sweet coconut to create a nice crumb and incredible tropical flavors. There are also top baking tips and detailed instructions to make these famous French tea cakes classic just like the bakeries in France.
Servings: 10
Calories: 254kcal
Ingredients
- 2 tablespoons melted butter salted or unsalted butter is fine to prepare the madeleine pan
- 2 tablespoons flour to prepare the madeleine pan
- ½ cup fresh pineapple finely chopped
- ½ cup sweetened shredded coconut finely chopped
- 3 extra-large eggs room temperature
- ⅔ cup sugar granulated caster sugar
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted and cooled 1 stick
- 1 cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
Preparing The Pan
- Preheat the oven to 350 degrees. Melt butter over medium heat (stovetop or microwave) and set aside. Lightly brush melted butter into your madeleine pan covering all the parts of the shell, and flour the madeleine pans covering all the shells. Tap the excess flour out of the pan onto a piece of parchment paper for faster cleanup.
- Important Note: When you reuse your pan for more batches, you will want to wash, dry, and rebutter/flour your pan or the madeleines will stick, even in a non-stick pan.
Making The Batter
- Finely chop both the pineapple and coconut, set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer in a large bowl, place eggs, sugar, and vanilla extract and beat on medium to high speed for 8-9 minutes.
- After beating, the egg mixture and sugar will be pale and fluffy-smooth. Watch for the ribbon stage. When the beater is raised, a thick ribbon of madeleine batter will slowly fall back into the bowl.
- Next, add ½ cup melted cooled butter and blend in for 1 minute, turn off the mixer. We will do the rest by hand!
- Sift together the flour, cornstarch, baking powder, and salt, and gently fold ½ of the flour mixture into the batter with a rubber spatula. (see notes below on a good folding technique) Add the rest of the flour mixture and fold in carefully.
- Stir in the finely chopped pineapple and coconut. This is optional, you can certainly leave one or both out, or add chopped nuts, cocoa powder, etc.
Baking Madeleines
- Fill each shell, ¾ full with batter using two regular spoons. The batter will be thick and sticky. Spoons work great! You can also use a small 1" ice cream or cookie scoop. Don't spread the batter, just place it into the pan. This helps keep the air in the batter for lighter fluffy shell-shaped cakes with bigger humps. The main key is to NOT overfill the mold!
- Place on the center rack of a preheated oven. Bake for 10 minutes. This can vary according to the oven itself (gas or electric), and the type of pan you use.
- Madeleines are done when they puff up, have the signature hump, spring back when pressed slightly, with slightly golden brown edges. They will have a visible bump on top, that means they are baked correctly!
- Once baked, tap the madeleines out on a baking rack or piece of parchment paper and allow them to cool on a wire rack. Store leftover madeleines in an airtight container in the fridge for up to 5 days.
Video
Notes
Madeleine Baking Tips:
- Make Sure Madeleines Don't Stick in the Pan: Even in a non-stick pan, lightly brush melted butter and dust with flour, and knock out excess flour. Or, spray with Coconut Oil non-stick spray before filling the batter into the pan, use a small pastry brush to get softened butter into every crevice of the scallop shells. I like to knock the flour onto a large piece of parchment paper to ease cleanup. It will prevent sticking and help achieve a golden color on the baked madeleines.
- Madeleine Pan: I used a Nonstick-madeleine pan, it was about $25 from Sur La Table. And I still used melted butter and flour to prevent sticking.
- Re-Baking In Your Madeleine Pan: You will want to wash, dry, and rebutter/flour your pan, or the madeleines will stick because of the prior batch.
- Why Sift Dry Ingredients? Puts air into the mixture and prevents lumps.
- Why Fold? Don't stir (which will deflate the batter). Instead, place a rubber spatula into the bowl's center. Cut through to the edge, lift, and turn batter over flour gently. Give the bowl a quarter turn, and repeat until flour is mixed into the batter.
- Filling Batter into the Pan: A small 1" spring cookie scoop works great, 2 regular spoons work as well, or a pastry bag (or ziplock bag with the corner cut off) will make the quickest, neatest work of filling the prepared molds three-quarters full.
- Unmolding the Madeleines: Tap the back of the pan, and the madeleines will pop right out. If any stick, use a small knife to release them out of the pan.
- Make-Ahead: The batter can be kept tightly covered in the refrigerator for up to 2 days.
- Use Room-temperature eggs: Triple in volume when beaten, cold eggs don't. If you forget, submerge whole eggs in warm water for 10 minutes, then proceed with the recipe.
Nutrition
Calories: 254kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 187mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 428IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg