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.