Baking madeleines without burning them
I am making chestnut cream madeleines from almond flour. The recipe calls for baking at 320F/160C for 30 minutes, which almost burns the outside but leaves the inside baked.
I baked a second batch for 26 minutes, which leaves the outside a nice golden madeleine color, but the inside is underdone.
If I left them in the oven any longer, the outside would start to burn.
My goal is to get the outside and inside as correct and delicious as possible.
If I bake another batch, would I have more likelihood of success baking at a lower temperature for a longer period of time, or vice versa (high temp/shorter time)?
When I read recipes online, there is a wide variety of baking times and temperatures for this cake, and they use wheat flour, not almond. So I appreciate any advice relevant to baking with that type of flour.
Best Answer
If the insides aren't cooked when the outsides are, you're cooking too hot. Lower the baking temperature... try a batch at 300F for 30 minutes and test them. If that doesn't work, drop it another 15-20 F and extend the time a bit.
It's all a matter of getting the right balance between heat to cause browning and time to let the inside cook completely.
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How do you stop madeleines from burning?
Adjusting the last baking minutes is essential to prevent madeleines from burning. Bake cakes on a baking rack in the middle of the oven and not on a baking sheet. Bake one batch of madeleines (one mold) at a time. After each batch, clean the mold, then bake the rest.How do I stop burning when baking?
8 Ways to Prevent Cookies from Burning on the BottomWhy do you chill madeleine batter?
The purpose of this is to chill the batter which also thickens it. This is what creates the signature hump on the Madeleines \u2013 the shock of the heat hitting the cold batter, and the thicker batter which allows the cake to rise faster; Ready to use: Remove the chilled batter from the fridge.How do you keep the edges of cookies from burning?
Putting raw dough on cookie sheets still warm from the oven can cause them to begin spreading, leading to burnt edges. Always allow baking sheets to cool completely before adding more batches. To expedite cooling, rinse warm\u2014but not hot\u2014sheet under cold tap water.How To Make Madeleines At Home: Secrets to get them perfect
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