Fig Madeleines
Tender, buttery French shell-shaped cakes studded with sweet fresh fig flesh. These elegant pastries have a crisp edge and soft, moist center that pairs beautifully with the natural honey-like sweetness of ripe figs.
Story
These classic French madeleines get a delightful twist with fresh figs. The fruit adds natural sweetness and a gorgeous speckled appearance to each bite. For best results, use fully ripe figs that yield slightly to pressure.
Ingredients
large eggs
2
powdered sugar
3/4 cup (80g)
vanilla extract
1 teaspoon
fresh figs
3-4 ripe figs
whole milk
1/3 cup (80ml)
cake flour
1 cup (120g)
baking powder
1/2 teaspoon
unsalted butter, melted
6 tablespoons (85g)
Instructions
1
Prep the eggs
Crack eggs into a mixing bowl. Add powdered sugar and vanilla. Whisk just until combined—do not whip to foam. The goal is to dissolve the sugar without incorporating too much air.
2
Add the figs
Gently twist each fig open and scoop out the flesh with a small spoon. Fold the fig pulp into the egg mixture until evenly distributed.
3
Combine wet and dry
Pour in the milk and stir to incorporate. Sift together cake flour and baking powder, then gently fold into the batter until just combined—don't overmix.
4
Finish the batter
Drizzle in the melted butter and fold gently until fully incorporated. The batter should be smooth and slightly thick. Cover and let rest 30 minutes at room temperature.
5
Bake
Preheat oven to 375°F (190°C). Grease a madeleine pan generously. Spoon batter into each shell, filling about 3/4 full. Bake 12-15 minutes until edges are golden and centers spring back. Cool in pan 2 minutes, then turn out onto a wire rack.
