Kinako Madeleines Recipe

Introduction

Kinako madeleines are delicate, buttery French sponge cakes with a nutty twist from roasted soybean flour. Their light texture and subtle sweetness make them a perfect tea-time treat or snack any time of day.

Ingredients

• 7 tbsp unsalted butter
• 2 eggs
• 7 tbsp castor sugar
• 1/2 tbsp honey
• 2/3 cup cake flour
• 3 1/2 tbsp kinako (roasted soybean flour)
• 1 tsp baking powder
• Additional kinako (roasted soybean flour) for coating

Instructions

1. Step 1: In a large bowl, combine the eggs, castor sugar, and honey. Whisk lightly for 3-4 minutes until the sugar is fully dissolved.
2. Step 2: Sift the cake flour, kinako, and baking powder into the mixture. Whisk until well combined.
3. Step 3: Add the melted butter and whisk again until it is fully incorporated into the batter.
4. Step 4: Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 1 hour or overnight for best results.
5. Step 5: When ready to bake, preheat the oven to 400℉ (200℃). Grease a non-stick madeleine pan with butter. If your pan is not non-stick, also dust the wells lightly with flour.
6. Step 6: Remove the batter from the fridge. Use a spatula to gently mix and loosen it, releasing any trapped air bubbles.
7. Step 7: Transfer the batter into a piping bag and pipe it into the madeleine molds until they are 80-90% full. Alternatively, you can spoon the batter into each mold.
8. Step 8: Place the pan in the oven and immediately reduce the temperature to 350℉ (180℃). Bake for 10-12 minutes until the madeleines have risen and turned golden brown.
9. Step 9: Remove the madeleines from the pan right away and let them cool completely on a wire rack.
10. Step 10: Just before serving, lightly coat the madeleines with additional kinako for a nutty finish.

Tips & Variations

• For a richer flavor, try adding a teaspoon of vanilla extract to the batter before chilling.
• If you don’t have a piping bag, use a spoon to fill the molds carefully for a rustic look.
• Substitute some of the castor sugar with brown sugar for a deeper sweetness.
• Experiment by sprinkling a pinch of matcha powder along with kinako for a twist on the coating.

Storage

Store the madeleines in an airtight container at room temperature for up to 2 days to retain their texture. For longer storage, keep them in the refrigerator for up to 5 days, but bring them back to room temperature before serving. Reheat gently in a warm oven for a few minutes to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is kinako and where can I find it?

Kinako is roasted soybean flour used commonly in Japanese cooking and baking. You can find it in Asian grocery stores or online in the baking or specialty ingredients section.

Can I use regular all-purpose flour instead of cake flour?

While cake flour produces a lighter texture, you can substitute with all-purpose flour by using a slightly reduced amount for best results. Sifting it well helps maintain a tender crumb.

Kinako Madeleines Recipe

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4.5 from 139 reviews

Delightful Kinako Madeleines, a Japanese twist on the classic French sponge cake made with roasted soybean flour (kinako) for a nutty flavor. These light and fluffy treats are buttery with a subtle sweetness, perfect for tea time or dessert.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 42 minutes
• Yield: 12 madeleines 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-French Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Madeleine Batter

• 7 tbsp unsalted butter, melted
• 2 eggs
• 7 tbsp caster sugar
• 1/2 tbsp honey
• 2/3 cup cake flour
• 3 1/2 tbsp kinako (roasted soybean flour)
• 1 tsp baking powder

For Coating

• Kinako (roasted soybean flour), as needed

Instructions

1. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, caster sugar, and honey for 3-4 minutes until the sugar has dissolved and the mixture is light and slightly frothy.
2. Add Dry Ingredients: Sift in the cake flour, kinako, and baking powder into the egg mixture. Whisk gently but thoroughly until all the dry ingredients are well incorporated.
3. Incorporate Butter: Pour in the melted butter and whisk until the batter is smooth and fully combined.
4. Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour or preferably overnight to allow flavors to meld and develop a better texture.
5. Preheat and Prepare Pan: Preheat the oven to 400℉ (200℃). Grease a non-stick madeleine pan generously with butter. For pans that are not non-stick, also lightly dust the wells with flour to prevent sticking.
6. Loosen Batter: Remove the batter from the refrigerator and gently stir with a spatula to loosen it and remove any trapped air bubbles for an even bake.
7. Fill Madeleine Molds: Transfer the batter into a piping bag and pipe into the molds, filling each to about 80-90% full. If a piping bag is unavailable, spoon batter into each mold carefully.
8. Bake: Place the filled pan into the preheated oven and immediately reduce temperature to 350℉ (180℃). Bake for 10-12 minutes until the madeleines are risen and golden brown on top.
9. Cool: Remove the madeleine pan from the oven and immediately take the madeleines out of the molds to cool completely on a wire rack.
10. Coat with Kinako: Just before serving, lightly coat each madeleine with additional kinako powder to enhance the roasted soybean flavor and presentation.

Notes

• For best texture and flavor, chill the batter overnight if possible.
• Ensure the butter is fully melted but not hot to avoid cooking the eggs prematurely.
• Using a piping bag helps to fill the madeleine molds neatly and evenly.
• Remove madeleines immediately after baking to prevent sticking and sogginess.
• Kinako adds a unique nutty flavor; if unavailable, toasted soybean powder can be substituted.

Keywords: Kinako Madeleines, Japanese dessert, roasted soybean flour, sponge cake, baked treat, light cake, tea time snack