What are madeleines? Not everyone knows what they are exactly. Are they cakes or cookies? Well, these shell-shaped confections are actually traditional French cakes. You can find them for sale in bakeries all over France. Here, they are not so easy to come by. To be honest, the only place I have seen them for sale is at Starbucks, in sealed packages of three. I've tried them; they're good, but nothing can ever compare to the taste of fresh home-baked madeleines!
Last week I baked up a batch of madeleines and today I am sharing the recipe here! You won't believe how easy they are to make; even the most inexperienced baker won't find it too daunting. I've adapted this recipe from David Lebovitz, a world-renowned American pastry chef and author, currently residing in Paris. You can find the recipe for his glazed lemon madeleines in his wonderful book, The Sweet Life in Paris!
makes 24 individual cakes
9 tablespoons(135g) unsalted butter, melted and cooled to room temperature, plus more melted butter for preparing the molds
3 large eggs, at room temperature
2/3 cup (130g) sugar
1/8 teaspoon salt
11/4 cups(175g) flour
1 teaspoon baking powder
grated zest of one small lemon
First you will need to find yourself a 12 cavity madeleine pan. I bought my Wilton pan a few years ago; I can't remember where. I do know that Amazon carries a wide variety of them at very reasonable prices.
Dip a pastry brush in melted butter and brush the cavities of the mold very thoroughly. Add a small amount of flour to each cavity and shake around until the entire pan is dusted. Tap off the excess flour.
Important: Place the madeleine pan in your freezer for at least one hour before baking!
In a mixer bowl, blend the eggs, sugar, and salt at medium speed for approximately 5 minutes.
Sift flour and baking powder into a medium bowl. Using a spatula, gently fold the sifted mixture into the batter, little by little, just until combined.
Add the lemon zest to the cooled butter. Fold the butter into the batter, a couple tablespoons at a time, just until incorporated. You do not want to overwork the batter!
Cover the bowl with plastic wrap and refrigerate for at least one hour, or a maximum of twelve hours.
*For best results, freeze the prepared madeleine pan for one hour and refrigerate the batter for one hour, as well.
Preheat your oven to 375 degrees Fahrenheit.
Plop 1 tablespoon of batter into the center of each cavity.
The batter will be thick and sticky.
DO NOT spread the dough! It should spread out evenly as it bakes.
Place pan in preheated oven on center rack, Bake for approximately 10 minutes.
Mine were done in exactly ten minutes, but every oven differs, so keep an eye on them. If you touch the top of a madeleine with your finger and it springs back, then they're done!
Remove the madeleines from the pan and allow them to cool on a rack.
Sprinkle them with powdered sugar and try eating just one. I'll bet you won't be able to manage it!
These are just divine accompanied with a cup of coffee or tea...even a tall glass of milk. MMMM!
I'm curious. How many of you have eaten madeleines before? Where? When? Have you or someone you know baked madeleines at home? Please share your thoughts. Don't be shy. Stop in and say hello! I love to read your comments!