Madeleines cookies or cakes? They’re a delicate little butter cakes that most people refer to as cookies. However you categorise them, Madeleines are known for their beautiful and distinct scalloped shell shape.
These little French butter cake are classy, Madeleines might appear to be simple but actually require patience. In the end, though, you are rewarded with a truly unique little cake, browned and crispy on the outside and spongy and soft on the inside. They are a perfect accompaniment to a cup of tea.
TIPS FOR MADELEINES:
In this classic recipe, you would normally brown the butter slightly to add nuttiness. But browning butter just right can be challenging as it can quickly turn from nutty to burnt. If you’re not confident with it simply melt the butter and skip the browning part. Your Madeleines will still be delicious!
These ones are classic lemon-scented Madeleines, but they do come in many flavors. Chocolate, rose, vanilla, lavender, and orange are all popular versions.
You do need specific equipment, the scallop shell pans to bake them in. You can also pick them up at garage sales and they are available online though places like Amazon. Try to get two as most recipes will make 2 dozen. It also really helps to have a pastry brush to coat the pans with the butter.
- 115 g unsalted butter
- 2 large eggs
- 2 tsp lemon zest
- 100 g granulated sugar
- 1 tsp vanilla extract
- 116 g all-purpose flour
- ½ tsp baking powder
- ⅛ tsp salt
- Melt the butter and set aside to slightly cool as you prepare the rest of the batter. You can melt it in the microwave or melt it/brown it. Using a handheld or stand mixer fitted with a whisk attachment , beat the eggs and sugar together for 5 minutes. The mixture will be thick and pale, and it will form ribbons when you lift the beater.
- Beat in the lemon zest and vanilla extract until combined. Whisk the flour, baking powder and salt together in a small bowl. Using a spatula gently fold into egg mixture, carefully folding in half of the flour mixture, then folding in the other half. The batter it's very delicate. Stir the batter into the melted butter. It will take a minute to fully incorporate. The batter will be thick, silky, and shiny.
- Cover the batter and chill in the refrigerator for 30-45 minutes.
- During the last few minutes of chilling, preheat the oven to 175°C. Using a pastry brush, lightly brush the pan with melted butter. The batter will be quite airy after resting. Spoon 1 generous Tablespoon of batter into the centre of each scalloped well. No need to spread it to the edges. Bake for 10-13 minutes.
- Transfer the warm Madeleines to a wire rack to lightly cool.