Madeleine & bear paw baking tray

Madeleine & bear paw baking tray

The French Madeleine or the Spanish Magdalenas go perfectly with a cup of tea or coffee, a hot chocolate or just a cozy get-together with friends. For your own little bear paws, the mold is also perfect. The dough is made quickly and thanks to the non-stick coating nothing sticks to the mold even after baking. The little cakes come off the mold even better with a little baking spray.

The Madleines, or Magdalenas as they are called in the Spanish variation, are wonderfully soft on the inside and nice and crispy on the outside. The fresh lemon or chocolate flavor is supported by butter in French recipes, in Spain this is taken over by olive oil. The bear paws are tangy and juicy little cookies that delight with a delicious chocolate flavor. On this baking tray you also bake slightly larger cookies.

Madeleine baking tray - Application

3 eggs

1 tsp honey

100 g sugar

1 pinch salt

120 g flour

¼ tsp baking powder

Little lemon zest or cocoa powder

110 g liquid butter

Beat the eggs with the honey, sugar and salt until light and fluffy and mix the flour with the baking powder and lemon zest or cocoa powder. Fold the flour mixture into the egg mixture. Add the melted butter and mix the dough until smooth. Now cover the dough and put it in the fridge for an hour.

Prepare the madeleine tray without greasing, if necessary spray with a little baking spray. Now distribute the dough into the ramekins and bake at 180 °C for 8-12 minutes until golden brown.

The delicious Madeleines and Magdalenas taste great warm dusted with powdered sugar or cold and dipped in chocolate. Try different recipes, for example, use orange instead of lemon zest or experiment with the cocoa content. Find your favorite madeleines this way!

Of course, you can also prepare a spicy bear paw recipe and squirt the dough into the mold with a piping bag. This way you get juicy little cookies that are perfect for tea and coffee or in a bag as a gift.