For some reason, when Susan and I were in Paris, we didn’t have any Madeleines. If you’ve never heard of them, Madeleines are French confection that is more like a cake than a cookie. The reason is that they are made with a batter much like one that would be used for a cake.
Traditionally, they are made in a Madeleine pan which has scallop shaped indentations. I think that I’ve only made Madeleines once before, and didn’t make note of the recipe that I used. Therefore, I decided to use David Lebovitz’s recipe from My Paris Kitchen. I almost used Dorie Greenspan’s recipe, but it had more sugar than David Lebovitz’s recipe, and Master Taste Tester prefers things that are less sweet!
Ingredients for Madeleines
The ingredients for Madeleines include things that you would normally have on hand: Eggs, sugar, flour, baking powder, salt, vanilla extract, unsalted butter and honey.
Making the Madeleines
Making Madeleines is very easy, but takes a bit of time since the batter needs to rest for a total of 2 hours before baking. The process starts with combining the sugar and eggs in a bowl, and beating them on high for 3 or 4 minutes, or until the color is pale and the volume is doubled.
I sifted the flour, baking powder and salt together onto a piece of parchment paper to combine the dry ingredients. Then, I added the dry ingredients and the vanilla extract to the egg/sugar mixture.
Using a spatula, I carefully folded in the flour mixture. I was careful not to over mix the batter because I wanted to minimize the gluten development.
I then covered the bowl with plastic wrap and let it sit for one hour. Meanwhile, I melted the butter and honey in a small saucepan. When the butter was melted, I removed the saucepan from the heat to cool to room temperature.
After an hour, I uncovered the bowl, and slowly poured in the melted butter and honey.
Using a spatula, I carefully folded the butter and honey into the batter, and covered the bowl with plastic wrap for another hour of resting.
While the batter was resting for the second time, I sprayed the indentations of the Madeleine pan with a non-stick baking spray. I’m not sure that this was necessary since the pan was already non-stick, but I didn’t want to take a chance.
Then, using a 1½-inch disher (aka, ice cream scoop), I filled the indentations of the Madeleine pan about three-quarters full.
Into a 375°F oven the pan went for 7 to 8 minutes, until they sprung back lightly when touched in the center. Thirty seconds after removing the pan from the oven, I tipped the Madeleines out onto a cooling rack.
They are best eaten warm, or at least the same day that they’re made. Yum!
Madeleines are a classic French cookie/cake.
- 2 large eggs at room temperature
- 1/2 cup (3.55 ounces; 100 grams) granulated sugar
- 1 cup (4.95 ounces; 140 grams) all-purpose flour
- 1 1/2 teaspoons baking powder, preferably aluminum-free
- 1/2 teaspoon sea salt or Kosher salt
- 3/4 teaspoon vanilla extract
- 8 Tablespoons (4 ounces; 115 grams) unsalted butter
- 1 Tablespoon honey
In a large bowl, cream together the eggs and sugar on high speed until pale and doubled in volume, 3 to 4 minutes.
- Sift the flour, baking powder, and salt together. Add to egg/sugar mixture along with vanilla extract. Carefully fold to combine. Cover the bowl with plastic wrap and let the batter rest for 1 hour. While the batter is resting, melt the butter and honey in a small saucepan. Remove from the heat and cool to room temperature, about 1 hour.
- Slowly add the butter and honey mixture to the batter, folding until the batter is smooth. Cover with plastic wrap and let the batter rest for 1 hour more.
- To bake the Madeleines, preheat the oven to 375° F. Spray the indentations with non-stick baking spray, or brush with melted butter.
Using a 1½-inch disher, fill each indentation in the molds three-quarters full with the batter and tap the molds on the counter to level the batter. Bake for 7 to 8 minutes, until they spring back lightly when touched in the center. Remove from the oven; wait 30 seconds; then tip them out onto a cooling rack. Madeleines are best enjoyed warm, or the same day that they're made. Yield: 18 individual Madeleines.