Classic Madeleines

The lemon zest gets worked into the sugar by hand first, which releases its oil and fragrance into every grain before anything else joins the bowl. Eggs go in next, whisked until the mixture lightens and thickens slightly. This is where air gets worked into the batter, and that air is what gives madeleines their rise. Honey and vanilla follow, then the dry ingredients folded in gently, and finally warm melted butter and milk. The batter rests in the fridge for at least an hour, and the pan chills alongside it, which is the detail that makes the bump happen.

This recipe makes twelve madeleines; more than two people will eat in one sitting, but they keep well and the formula is worth having on hand. The only special equipment is the madeleine pan itself, which is inexpensive and, once you have made these, difficult to imagine not owning.

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• All-purpose flour
• Baking powder
• Granulated Sugar
• Lemon zest – I am sure orange zest will work as well
• Eggs
• Honey
• Vanilla extract
• Butter – unsalted, melted and warm
• Milk – whole or 1%, both will work
• Confectioner’s sugar

Ingredients you most likely have in your pantry, except maybe the lemon. The only ‘ingredient’ you may not have is a Madeleine pan, but luckily they are not that expensive and can be found in stores that sell bake ware or online.

How to Make Classic Madeleines – phase 1

• Step 1.1 – Mix flour, baking powder and salt.
• Step 1.2 – Mix granulated sugar and lemon zest in a large bowl. All ingredients will come together in this bowl. Rub the sugar and zest between your fingers, working the lemon zest into the sugar granules. This is nice work as it produces a lovely aroma.
• Step 1.3 – Add the eggs and mix until sugar-egg mixture becomes slightly thicker and just a little bit lighter. This is the stage where you work air into the batter, this makes your Madeleines rise to the occasion.
• Step 1.4 – Add the honey and vanilla extract.
• Step 1.5 – Fold the flour-baking powder-salt mixture into the batter. Make sure it is mixed, but don’t overdo it, because you don’t want to lose the air you worked into the batter in the beginning.
• Step 1.6 – Add the melted butter that is still warm and finally the milk.
• Step 1.7 – Resting time. Place plastic wrap on the surface of the batter and place the bowl in the fridge. Chill for 1 hour minimum. Place your madeleine pan in the fridge as well. It needs to be cold before baking.

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How to Make Classic Madeleines – phase 2

• Step 2.1 – Place a large baking sheet in your oven and set the temperature of your oven to 375°F.
• Step 2.2 – Spray the madeleine pan with baker’s spray or butter it and then dust with flour.
• Step 2.3 – Spoon the batter into the molds and then place the madeleine pan back in the fridge until the oven is well-heated.

• Step 2.4 – Once the oven is ready to do it job, place the madeleine pan onto the hot baking sheet in the oven and bake the cookies/cakes for approx. 10 minutes. They’re done when the color is golden, the edges are nicely brown and the bumps spring back when you touch them. You can see, I did an early test on the 3rd one from the right in the bottom row and it did not spring back. That’s your reference.

How to Make Classic Madeleines – phase 3

• Step 3.1 – Take the madeleine pan out of the oven and take the cakes out of the mold buy tapping the pan on your counter and most, if not all cakes will release. Allow them to cool in a rack. Look at these brown edges and the little bump, or a pooch that is characteristic of Madeleines.
• It is the cold batter in a cold madeleine pan on a hot baking sheet in a hot oven that generates these bumps. The bump develops because of the cold batter, the cold madeleine pan going into a warm oven. Temperature difference creates a puff of steam that results in a bump.

• Step 3.2 – Dust each small cake with confectioners’ sugar before serving. This is of course not a must. Classic Madeleines are so delicious right after baking. They can dry out quickly, but if you keep them in a well-closed bin, they are still very enjoyable, though a little sticky and less airy after a few days.

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Adapted recipe from Dorie Greenspan’s ‘Baking Chez Moi’. Let’s enjoy and take a bite.