Cakes Cookies Recipes

French madeleine cakes

By on 16.07.12

My mom’s birthday was last Saturday, she once mentioned she wanted madeleine cakes. She couldn’t find the special baking pan, as madeleines would not be madeleines without the shell-like shape. As I was shopping in the Hague, I went to DOK and found the baking pan. I bought it and also a dopper water bottle as her birthday present. She was very happy with both 🙂

Now it was time to make the madeleine cakes, my mom found a recipe on allrecipes.com. These were very nice, I ate three within a short amount of time. Which is okay, they are small, do not contain a lot of fat and will dry out quickly.

Butter and flour the baking pan

Zest the lemon, I used a ginger grater.

Fresh out of the oven

place on cooling rack and sprinkle on sugar

And eat as many as you can, before others do!

French Madeleine cakes
Author: 
Recipe type: cake
 
Ingredients
  • 2 eggs
  • ¾ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ⅓ cup white sugar
  • ½ cup all-purpose flour
  • 1 tablespoon lemon zest
  • ¼ cup butter
  • granulated sugar for decoration
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
  2. Melt butter and let cool to room temperature.
  3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  5. Sift flour into egg mixture ⅓ at a time, gently folding after each addition.
  6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  8. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
Notes
Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to ½ cup. Substitute ¼ cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

 

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  • Peggy

    The Madeleine cakes were delicious, Gail. Thanks for baking. Perfect recipe and nice pictures.

Gail Ho
Mahé, Seychelles

Hello! My name is Gail, I'm a pastry chef currently working in Seychelles. I've studied industrial design engineering and the french art of pâtisserie in Paris. I've been working in Amsterdam, Paris, Biarritz and now in Seychelles.

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