Madeleine Au Miso Recipe

Brush a madeleine pan with melted butter, making sure to coat each cavity thoroughly.

Lightly dust the pan with flour and tap out the excess. Place the pan in the refrigerator while you prepare the batter to help prevent sticking.

In a small saucepan or microwave-safe bowl, melt the butter over low heat until fully melted. Set aside to cool slightly.

In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, combine the sugar and white miso paste. Using a whisk or hand mixer, beat until the mixture is smooth and creamy.

Add the eggs one at a time to the sugar-miso mixture, beating well after each addition. Continue beating until the mixture is pale and slightly thickened, about 2–3 minutes.

Stir in the vanilla extract and lemon zest.

Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.

Gradually fold in the melted butter until fully incorporated. The batter should be smooth and glossy.

Cover the batter and refrigerate for at least 1 hour (or up to overnight) to allow it to rest and firm up, which helps achieve the characteristic hump of madeleines.

Preheat the oven to 375°F (190°C).

Remove the prepared madeleine pan from the refrigerator and fill each cavity about 3/4 full with the chilled batter. You can use a spoon or piping bag to do this.

Bake for 10–12 minutes, or until the madeleines are golden brown around the edges and have puffed up in the center.

Remove the pan from the oven and allow the madeleines to cool in the pan for 2–3 minutes before gently removing them and transferring to a wire rack to cool completely.

Once the madeleines are fully cooled, dust lightly with powdered sugar if desired.

Serve immediately, or store in an airtight container for up to 2 days.