Luckily, I took a moment to read the recipe all the way through the day before I was going to bake these. The batter needs to rest for one hour after it’s mixed, so I knew to plan for that. Flour, malted milk powder, cocoa powder, and baking powder were sifted together and set aside. Then, in a stand mixer, eggs, sugar, and salt were whisked until frothy. The dry ingredients were then sifted onto the frothy egg mixture and folded in. The bowl was covered with a towel and left to sit for one hour. The oven was pre-heated, and the batter was given a quick stir before spooning it into the prepared madeleine pans. I’m never sure what three-quarters full should look like in madeleine cups and mine were probably over that level, but it worked out fine. They baked for about twelve minutes and were left to cool. Some additional cocoa powder and malted milk powder were stirred together and then sifted over the madeleines after removing them from the pans.
I have a feeling that from now on, I’ll be using a lot more malted milk powder. In any recipe that involves cocoa powder, you can add two or three tablespoons of malted milk powder and reduce the cocoa powder by the same amount. You’ll get a slightly softer edge to the cocoa flavor and faint maltiness, and with more malted milk powder sifted on top, your nose will get a hint of what’s to come from the malt aroma. I can’t wait to find out what tips I’ll learn about using all the other favorite ingredients in the book.
I am a member of the Amazon Affiliate Program.