Magdalenas

I wanted to make these as soon as I read Linda’s post about this Spanish version of French Madeleines on La Petite Paniere. I also had to post them as soon as I made them! I loved her description-  they seemed like a dessert but are eaten as a special bakery breakfast in Algeria. They are very light, only slightly sweet, and were absolutely delicious with raspberry jam.

I substituted some potato starch for the corn starch (I didn’t have enough…). I also substituted large for medium eggs, canola oil for safflower oil, and vanilla extract for the vanilla sugar in the original recipe. I also reduced the baking time for a convection oven. Tasty and pretty! 🙂

Yield: 12 Magdalenas (I only made 11!)

• 125 g all-purpose flour
• 125 g corn starch (I substituted some potato starch as well)
• 1/2 teaspoon of baking powder
• 100 ml sunflower oil or canola oil
• 200 g granulated or caster sugar
• 5 large eggs, separated
• zest of 2 lemons
• 1 teaspoon vanilla extract
• turbinado sugar, for sprinkling

1. Preheat the oven to 180 C  or 350 F degrees on convection.
2. Using cooking oil spray, grease small individuals mini magdalenas mold or muffins tray. (I used standard-size brioche tins.)
3. In a bowl, combine the flour, the corn starch and the baking powder with a whisk.
4. Separate egg yolks from whites (in two different large bowls).
5. In the bowl with the 5 egg yolks, add the sugar, the vanilla extract, and the lemon zest. Whisk together all the ingredients until they become creamy.
6. Add the oil and continue to mix.
7. Add the flour, the corn (or potato!) starch and the baking powder mixture. Mix all of the ingredients together. (The batter is quite thick.)
8. In the second bowl whisk the egg whites until soft peaks begin forming. (I used a hand mixer.)
9. Incorporate the whisked egg whites to the egg yolk-flour mixture and fold in until combined.
10. Spoon into molds and sprinkle with a little of turbinado sugar over the top. (I used a large ice cream scoop.)
11. Bake for 17 or 18 minutes on convection (more or less depending the oven) or until a toothpick inserted in the center comes out clean.
12. Remove from the oven and set aside for 15 minutes. Transfer into a serving plate or basket. Serve with jam or orange marmalade on the side.

One Year Ago:

• Morning Glory Muffins
• Whole Wheat & Oat Zucchini Bread

Two Years Ago:

• Bubby’s Corn Muffins
• 100% Whole Wheat Banana Bread Muffins

Three Years Ago:

• Zucchini, Banana, & Flaxseed Muffins

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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