Sadeleines (Candied Fennel White Chocolate Madeleines)

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Keya Wingfield of Keya and Co., is changing the game with her unique recipes. After the loss of her newborn son due to a rare genetic condition that left him unable to breathe, Wingfield became overtaken with grief. Baking became her form of therapy and helped her find comfort during such a difficult time in her life. One of the first recipes she began to perfect was madeleines. She recalls being so sad making them, that she called them Sadeleines.

Even though these fluffy bite sized cakes may begin with the word sad, they taste anything but. Wingfield has perfected these French pastries to be buttery and soft with just the right touch of sweetness from the white chocolate.

*After baking, allow the madeleines to dry out a bit; if placed in a tightly covered container they can get sticky and soggy.

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Makes 12-18 Madeleines

  • ⅔ cup sugar
  • 3 eggs
  • 1½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ¾ teaspoon salt
  • 1 cup unbleached flour, divided, plus more for coating pan
  • 10 tablespoons butter, melted and slightly cooled, divided, plus more for brushing pan
  • Zest of 1 lemon
  • 3 tablespoons candy-coated fennel seeds
  • 4 ounces white chocolate, melted

  • Special equipment
  • Madeleine pan
  1. Preheat oven to 350 degrees. In bowl of a stand mixer fitted with whisk attachment, whip sugar, eggs, vanilla, almond extract, and salt on high speed for 7 to 8 minutes. Fold in ⅓ of the flour and then ⅓ of the melted butter; repeat twice. Fold in zest and refrigerate batter for 1 hour or overnight.
  2. When ready to bake, preheat oven to 350 degrees. Brush madeleine pan with butter and lightly coat with flour. Drop a tablespoon of batter into each cavity. Sprinkle about ½ teaspoon of candy-coated fennel on each madeleine and bake 13 to 16 minutes, rotating pan halfway through. Once baked let cool for a few minutes and then move madeleines to a cooling rack.
  3. Once cooled completely, dip each madeleine in white chocolate or drizzle white chocolate over top. Sprinkle with remaining candy-coated fennel. Store at room temperature in a lightly covered container.
  • Recipe By
    Keya Wingfield of Keya and Co. in Richmond, Virginia
  • Contributing City

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