Madeleine recipe! (No BAKING POWDER)

Madeleine is one of our favorite desserts! The cake-like texture of madeleines with the heavenly comforting smell of butter + egg + sugar would very easily make your DAY!

Here, I'd like to share with you my recipe, using only REAL ingredients! And hopefully my tips would help your dessert-making process much easier and fun!
This recipe is based on a recipe from a famous blogger in Taiwan: Carol

Ingredients (for making 16 madeleines using a 16-shell pan):

1. Egg * 2 (bring to room temperature (RT))
2. Sugar 120 g (I prefer less-refined sugar like cane sugar, I sometimes use coconut sugar, which would bring out a special smell; for a less-sugar version: 80 g)
3. Unsalted butter 160 g (bring to RT)
4. Rum 1 tp
5. Cake flour 160 g

Steps:

0. Use extra butter to wipe it on the shell area and spread some extra cake flour on the shell pan; shake out any extra flour on the pan, and put the pan in the fridge.

1. Preheat water in a bowl (a container that can accommodate your working bowl) to ~ 122 F (not less than) 

2. Put eggs and sugar into your working bowl, put your working bowl into the bowl with water (in step 1) to heat bath the egg+sugar mixture, mix egg+sugar using balloon whisk until the temperature of the fluid is ~ 122 F (not less than! Important!! This will determine if you are able to whisk egg+sugar complete)

3. Move your egg+sugar mixture to your electronic whisking device (aka. mixer; I use kitchen aid), whisk at high speed until complete! (takes ~ 4 mins in my case) Whisked egg+ sugar look LIKE THIS
(Important!! This, and the temperatures of the mixture and the unsalted butter, will determine if your madeleines would have that bump when baking) 

4. Cut the unsalted butter and add to your whisked egg+sugar (step 3), continue to mix using your mixer at a lower speed; a successful one would look like this:

5. Add rum if you want to get rid of some egg smell; mix using mixer until the liquid is absorbed into the batter

6. Add half of your sieved cake flour, and slowly mix using a SPATULA (not your mixer) in a cutting-like motion 😆; add the rest of the flour to the bowl and a successful one would look like this:

👏YAY~ The preparation process for madeleines is now COMPLETE!! YAY~👏

7. Put the batter onto your shell pan~

8. Bake it at 340 F for ~17 min (~16-18 min, depending on your oven)

9. Cool madeleines on a rack!

Do you have enough confidence to try out this recipe now? 👊
I'd be happy to know how it works for you! 👍