Haute Magdalenas

Ingredients

Haute Magdalenas differ from the original Spanish Magdalenas by incorporating premium ingredients and refined techniques. The recipe elevates the classic treat by using high-quality butter, almond flour, and vanilla bean, resulting in a richer and more luxurious flavor. The addition of grated lemon zest enhances the citrus notes, while the delicate dusting of powdered sugar adds an elegant touch to the appearance. We alse have the original recipe for Magdalenas, so you can check it out.

• 3 large eggs 3 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 100g (7 tablespoons) unsalted butter, melted 100g (7 tablespoons) unsalted butter, melted
• 50g (1/2 cup) almond flour 50g (1/2 cup) almond flour
• 1 vanilla bean, seeds scraped 1 vanilla bean, seeds scraped
• 1 tablespoon grated lemon zest 1 tablespoon grated lemon zest
• 1 teaspoon baking powder 1 teaspoon baking powder
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 10g (6g saturated)
• Carbohydrates: 19g (9g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
2. 2.
   In a large mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy.
3. 3.
   Add the melted butter, almond flour, vanilla bean seeds, and grated lemon zest to the egg mixture. Mix well to combine.
4. 4.
   Sift the all-purpose flour and baking powder into the bowl. Gently fold the dry ingredients into the wet ingredients until just combined.
5. 5.
   Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
6. 6.
   Bake for 15-18 minutes, or until the Haute Magdalenas are golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let the Magdalenas cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. 8.
   Once cooled, dust the Haute Magdalenas with powdered sugar for an elegant finishing touch.

Treat your ingredients with care...

• Almond flour — Ensure the almond flour is finely ground for a smooth texture in the Haute Magdalenas.
• Vanilla bean — To extract the seeds from the vanilla bean, split it lengthwise and scrape out the seeds using the back of a knife. Use the seeds for the recipe and reserve the pod for other culinary uses.

Tips & Tricks

• For an extra touch of luxury, add a splash of orange blossom water to the batter.
• Serve the Haute Magdalenas warm with a dollop of whipped cream or a side of fresh berries for an indulgent dessert.
• Experiment with different citrus zests such as orange or lime for a unique twist on the flavor profile.
• To achieve a more pronounced almond flavor, substitute half of the all-purpose flour with almond flour.
• Store the Haute Magdalenas in an airtight container to maintain their freshness.

Serving advice

Serve the Haute Magdalenas as a delightful accompaniment to a cup of aromatic tea or coffee. Arrange them on a tiered cake stand for an elegant presentation, or place them in individual paper liners for a more casual serving style.

Presentation advice

To enhance the visual appeal of the Haute Magdalenas, lightly dust them with powdered sugar just before serving. Arrange them on a decorative platter or a cake stand, garnished with fresh mint leaves or edible flowers for an exquisite touch.