What are madeleines? 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 compare to the taste of fresh home-baked madeleines!
Last week I baked 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? Do tell! I love to read your comments!
Oh my! These look so yummy! Must try them. I don't have a madeline pan but do you think I could use a heart-shaped cast iron pan? Maybe they wouldn't taste the same? If not, I will have to see about buying one. Thank you for another fun blog post, sweet little baker! xoReplyDelete
Thank you, Karen! I'm pretty sure the heart-shaped cast iron pan would work in the same way, as long as the cavities aren't too deep. You should definitely give it a try. It would make a lovely treat for Valentines! xoDelete
I do have a madeline pan, but I'm going to try and substitute my gf flour and see how they turn out---so yummy with a cup of tea!! Thank you for the beautiful inspiration, great recipe, and lovely pictures!! xoxoReplyDelete
Thank you, Joann! I would love to know how the GF variation works out for you! Let me know if you give it a try! xoxoDelete
Rosinda, your madeleines look divine! I have a madeleine pan, but have never made them. After seeing your recipe I must get those pans up from the basement and give them a try. We had the most wonderful madeleines in Paris years ago. I remember the texture was light and airy and yours look to be that way also. Thank you for this lovely recipe, sweetie. xoxo ♥ReplyDelete
Thank you, Martha Ellen! Well, now is the perfect opportunity to use your pan! It's lovely to know that you visited Paris and enjoyed madeleines while you were there! These madeleines were light and moist and will surely remind you of the ones you had in Paris! xoxoDelete
Thank you so much for this recipe and pictures! I've never eaten madeleines before, but I'm eager to try them! On the search for a madeleine pan now! Will purchase two to give one to a daughter!ReplyDelete
You're welcome, Nellie! Thank you for stopping by! It's sweet of you to want to buy a pan for your daughter,too! I hope you find the pans and try the recipe. Let me know what you think if you do! xxDelete
I also meant to mention that I LOVE your header!ReplyDelete
Thank you so much! :)Delete
Hi Rosinda, Oh my these look divine! The only madelines I've ever had have been ones my mom had made. It's been years since she's made them! If I remember correctly she used orange zest instead of lemon in hers and I remember them being more of a cookie consistency. Yours look like perfect little French cakes! ♥ I must ask to borrow her madeline pan so I can give your recipe a try! How perfect with a cup of hot tea on a snowy February day! xoxoxReplyDelete
Thank you, Danielle! The orange zest your mom added surely made for very tasty madeleines! I have seen cookies that are shell shaped like madeleines, but don't have the cake consistency. I guess that explains the confusion surrounding madeleines. Are they cakes or cookies? Authentic madeleines from France are similar to little sponge cakes. I think you'll love this recipe. Maybe you can substitute orange zest for lemon zest? Yum! xoxoDelete
They are truly wonderful. Years ago I got a couple of plaques, which in truth I'm not certain are primarily for Madeleines because they are more shell shaped, but they are the same sort of mold. I did make madeleines, both in vanilla and chocolate, but somehow I thought the eggs were separated and whites whipped then all incorporated but maybe I'm wrong. It's been 25 years. Maybe I should try again. Yours look so beautiful and perfect. They do have them here in bakeries but often they seem stale to me. I'm sure none are as good as yours. Btw--I love your header too. It's charming. If only I had some of yours right now. ♥ReplyDelete
Thank you, Nancy! You should try making madeleines again, especially since you already have the pans. This recipe is really great! I'm sure you'd love them! You mentioned that the ones in bakeries there always seem stale. I read that madaleines are best eaten on the same day they're baked. Supposedly, bakeries in Paris, like to sell them warm from the oven, which is when they taste best. Mine never last more than a day here at our house, so I wouldn't know! xoxoDelete
Hi darling! Beautiful little cakes. As you know, I just got home from Paris...very popular there, of course. I used to bake them a lot, professionally. They are perfect after dinner treats alongside coffee. One of the tea shops I used to supply always served their hot drinks with a Madeleine on the saucer. And last year, my oldest friend Isobel gave me a couple of beautiful vintage Madeleine tins that she found in a French flea market while she was on holiday. Lovely post & photos, sweetie! XoxoReplyDelete
Hello sweetie! Thank you for stopping by! Actually, I didn't know you were just in Paris! Lucky you! I wish I lived only a train ride away from France AND England! It's interesting to know that you used to bake madeleines for work. Those vintage madeleine tins must be gorgeous. I would love to see them. What a thoughtful friend! Big hugggs! xoxoDelete
I'd like to those Madeleine time, too, Rachel. Maybe you can post a picture someplace? I'm sure Paris was wonderful. Wish I had known about Madeleine when we were there years ago. Would love to have tried them! See, Rosinda! You open ouour eyes to such wonderful things! xoDelete
Oh, Rosinda...what heavenly treats!! JR just did her Valentine yea party this week and dipped the cakes in dark chocolate. Yummy and oh so pretty! I will have to try your recipe!! Thank you for sharing it, sweetie!! Always love your blog (and you!!) xoxoReplyDelete
Hello Sherry! JR hosts the best tea parties! Lucky you! I'm glad you enjoyed this post. Thank you for stopping by! Can you believe it's almost Valentine's day? Love you too, sweetie! xoxoDelete
I love Madeleine's and yours look delicious! They are truly scrumptious dipped in melted chocolate or dulce de leche and make an incredible treat :)ReplyDelete
Thank you, Morwenna! It's so nice to see you here! I wonder if you sampled any madeleines while you were in Paris? Wishing you a fab week ahead! xoReplyDelete
Well, I bought a Madeleine pan and am going try to make some right now! Will let you know how it goes! Thanks for the recipe, sweetie! xoReplyDelete
Yay!! Do let me know how they turn out, please!! xoDelete
Wow, these look amazing!! I need to buy a Madeleine pan and make these asap. They just look the perfect little bite to have with morning tea or coffee. I'm always so impressed by your wonderful cooking. xxxReplyDelete
Thank you so much, Miranda! How lovely to see you here! Thank you for stopping by to leave a comment. I will be visiting you soon! Take care! xxxDelete
I have always wanted to make them. I have had a old tin a bit worn but im going to clean it up and see what happens wish me luck. Thank you for sharing the recipe. With love JaniceReplyDelete
Hello Janice! Good luck with the Madeleines! It's a wonderful recipe. Let me know how it works out for you! xxDelete
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