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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/kinako-madeleines-recipe/