Madeleine Recipe

I have a thing for French baked goods: croissants, baguettes, macaron, eclairs, mille-feuille, pain au chocolat, oh the list just goes on and on and on. I ate more than my fair share of pastries when I visited France, but the one I didn’t happen upon was the madeleine.

Madelines are tiny delicious, buttery cakes. Still warm from they oven, they’re fantastic. They’re simple to make, but like macaron, things can go wrong very quickly. I’ve read horror stories of batters overflowing and flat, humpless cakes. As it turns out, my madelines ended up humpless, but still delicious.

I find the madeleine hump rather elusive. Sometimes they feel like it and sometimes they don’t. I’ve made batches and batches of madeleines and honestly, I never know when they’ll hump or not. I have decided that regardless of humping, I prefer recipes without baking soda.

Madeleine Recipe from 101 Cookbooks

1 1/2 sticks unsalted butter (6 ounces)
2 tablespoons softened unsalted butter (for greasing pan)
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
zest of one large lemon
1 teaspoon vanilla extract
powdered sugar

a bit of extra flour for dusting baking pan

Special equipment: A madeleine baking pan, regular or small

Preheat oven to 350 degrees Fahrenheit.

Melt the 1 1/2 sticks of butter in a small pot over medium heat until it’s brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) – you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.

While the melted butter is cooling, use the remaining 2 tablespoons of butter to butter the pans. Dust with flour.

Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick – you are looking for the eggs to roughly double or triple in volume – approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).

Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.

Spoon the batter into the molds, filling each mold 2/3 -3/4 full.

Bake the madeleines for 12 – 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.

Makes 2 -3 dozen regular madeleines.

11 Comments add yours

  1. i don’t usually like madelines, but your pictures make me want to try it out!

    i just discovered your blog and i love it! your photos are so nice!

  2. I have always wanted to make this recipe but I never want to buy a madeline pan… Also I have the salt and pepper shakers from Anthropologie that match what I think is a creamer. Adorable.

  3. I know this is a little off-topic but.. where’d you get that awesome owl mug?!

    I got it from a local store, but I know they sell them online. They’re from Japan. If you do a quick search, I think you’ll be able to find them.

    steph on August 8th, 2010 at 10:13 am
  4. They look absolutely perfect! I am still to buy a tin to make these, but they are so pretty I might have to go and get one asap!

  5. Hi Momo, i’ve read that to get the “hump”, you really want to keep the batter in the fridge to chill it for at least 3 hours before you spoon them and bake them. This is what I do to achieve a little “hump” but agree that they are very elusive and have a mind of their own :)

    Pics look great ! I’m keen to try out your recipe, ur madeleines end up nice and smooth. mine tend to have holes :(

  6. Your madeleines look very pretty and nice.

    Can’t help but make a comment on the owl mug, it is so cute!!! :)

  7. may i know where you get the madeline pan?

    I got mine as a gift, but they sell them in most kitchen stores.

    steph on October 15th, 2010 at 7:36 am
  8. Try to find the pan at Marshall’s or TJ Maxx – I just purchased mine for 7.99 – looking forward to giving the recipe a try.

  9. LS thanks for the info about where to find the Madeline pan reasonable. I recently tried them with a friend and just love, love, love anything sweet that’s lemon and this was especially delicious.

    Jere Condon on April 29, 2012 at 8:06 pm
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