Madeleines

Madeleines-12Madeleines are classic beauties. Their simple but perfect flavor is proof that a few simple ingredients can achieve perfection. There are many flavor options, but my favorite is the standard vanilla. Even if you didn’t do any baking with Christmas just a blink away, you can make these, because they are just that easy to prepare. You probably have the ingredients on hand for them too, because they don’t require anything fancy, except for the baking pan.

They are elegant and understated, so they can be the “little black dress” in your cookie repertoire. I like that I can make them for a special occasion, but can also make them any time so easily as a weekday treat for my family. Madeleines are just like little cakes and are perfect with a cup of tea.

I played around with several variations of ingredients and techniques to create the perfect texture – tender and fluffy with a golden exterior and a slight bump on the top. After a few tries, I finally reached exactly what I was looking for and I hope you enjoy it too.

Ingredients:

3 eggs

1/2 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 cup cake flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, melted

butter or oil for the baking pan

Powdered sugar, for garnish, optional

Instructions:

Madeleines-1-17Whisk the eggs, sugar and vanilla extract in a standing mixer with a whisk attachment or a hand mixer until light and fluffy, about 5 minutes. Madeleines-3Meanwhile, mix the cake flour, baking powder and salt in a medium bowl.

Madeleines-2Cake flour is the best for this recipe. If you use all purpose  flour, the madeleines will not be as tender. If you don’t have cake flour on hand, measure out one cup of all purpose flour and take out 2 Tablespoons of the flour. Add 2 Tablespoons of cornstarch to the flour and sift the flour and cornstarch together about 3 times. This is a great substitute for cake flour.

Sift the dry ingredients into the fluffy egg mixture and gently fold it in. Madeleines-4When there are just a few streaks of flour left, pour in the melted butter and continue folding until the batter is an even consistency. Madeleines-5It will take a few minutes for everything to come together, just be patient and soon you will have a beautiful, evenly mixed batter.

Madeleines-6For best results, place the batter in the refrigerate for one hour or overnight. You can bake it right away and it will work out too, the madeleines turn out best if the batter has time to rest and cool.

Preheat the oven to 375 degrees Fahrenheit. Grease the madeleine baking pan with butter or oil very generously. I have 2 different madeleine baking pans, and my favorite is this one. I love the nonstick finish, because they turn out beautifully every time, have a golden exterior and always come out with no problems. I bought mine at Home Goods, but I’m sure you can find it in many other stores or order it online.

Fill the molds all the way to the top with the batter. Madeleines-9Bake in the preheated oven for 8-12 minutes, depending on your oven. Mine were perfectly baked in 9 minutes. The bottom and sides of the madeleines would be golden brown and the puffed up top should spring back when you touch it lightly with your finger.

Madeleines-8Cool the madeleines for about 5 minutes in the baking pan and then take them out of the pan and cool on a cooling rack. Dust with powdered sugar, if you would like.

Madeleines-10For a different flavor, add orange or lemon zest to the batter. You can also add almond extract, rum, bourbon, cognac, etc in addition or in place of the vanilla extract. You can make the madeleines chocolate by substituting 1/4 cup of flour for unsweetened cocoa powder.Madeleines-11

Madeleines
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 24
Ingredients
  • 3 eggs
  • ½ cup granulated sugar
  • 1½ teaspoons vanilla extract
  • 1 cup cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter, melted
  • butter or oil for the baking pan
  • Powdered sugar, for garnish, optional
Instructions
  1. Whisk the eggs, sugar and vanilla extract in a standing mixer with a whisk attachment or a hand mixer until light and fluffy, about 5 minutes.
  2. Meanwhile, mix the cake flour, baking powder and salt in a medium bowl.
  3. Sift the dry ingredients into the fluffy egg mixture and gently fold it in.
  4. When there are just a few streaks of flour left, pour in the melted butter and continue folding until the batter is an even consistency. It will take a few minutes for everything to come together, just be patient and soon you will have a beautiful, evenly mixed batter.
  5. For best results, place the batter in the refrigerate for one hour or overnight. You can bake it right away and it will work out too, but the madeleines turn out best if the batter has time to rest and cool.
  6. Preheat the oven to 375 degrees Fahrenheit. Grease the madeleine baking pan with butter or oil very generously. Fill the molds all the way to the top with the batter.
  7. Bake in the preheated oven for 8-12 minutes, depending on your oven. Mine were perfectly baked in 9 minutes. The bottom and sides of the madeleines would be golden brown and the puffed up top should spring back when you touch it lightly with your finger.
  8. Cool the madeleines for about 5 minutes in the baking pan and then take them out of the pan and cool on a cooling rack. Dust with powdered sugar, if you would like.
Notes
Cake flour is the best for this recipe. If you use all purpose flour, the madeleines will not be as tender. If you don't have cake flour on hand, measure out one cup of all purpose flour and take out 2 Tablespoons of the flour. Add 2 Tablespoons of cornstarch to the flour and sift the flour and cornstarch together about 3 times. This is a great substitute for cake flour.

For a different flavor, add orange or lemon zest to the batter. You can also add almond extract, rum, bourbon, cognac, etc in addition or in place of the vanilla extract. You can make the madeleines chocolate by substituting ¼ cup of flour for unsweetened cocoa powder.

18 Comments

      • Tanya

        I have a request. I don’t know if you like zefir, but i really wanted to know how to make the chocolate covered one that they sell at Russian stores since I don’t have a store near by and it is my significant other’s favorite and I trust your sweets/baking recipes the most out of all. Would you mind posting a recipe of it if you can?

  • Tatyana

    Olechka, I completely agree with you – these are the best cookies! I’ve been making these for many, many years and even though I make other cookies, I find myself comming back again and again to make these for my family and friends. The Cosco mandeleines are good, but home made taste so much better. Thank you for sharing your results and recipes!

  • NatalyaRu

    I’ve made these 3 times already since you posted them . For some reason mine get super high in the middle , almost like a bump. Other then that , they are soooo beautiful and perfect with tea. I brought them to Christmas dinner and adults didn’t get to try them because the kids loved them so much:)

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