Cookie or mini cake? Whatever they’re called, Madeleines stand out as a great baked pastry. The beautiful classic, scallop-shell shape, tender warm texture, fresh citrus and slightly sweet natural honey flavor… it’s all part of the allure of Madeleines. Colorful and light Macarons became the “it” cookies in recent years, but you cannot talk about French pastries without a huge shout-out to Madeleines.
I have been a big fan of Madeleines since my first bite one spring in Paris many years ago… it was instant love. I never get bored with Madeleines. However, when I see a half dozen over-dried, pale Madeleines in a cellophane bag hanging from a supermarket shelf, my heart is broken. Why do they look so miserable and taste so flavorless? Well, because they are all factory-made without good ingredients or proper baking technique, but they are not cheap either.
The good news is that Madeleines have a simple recipe (only 4 basic ingredients: eggs, sugar, flour and butter), and are quite easy to make, after you master a couple important steps… nothing complicated, but key to achieving the best results.
Once you master basic traditional Madeleines, you can add or modify some ingredients, such as using light brown sugar, using orange instead of lemon, adding different fruit liqueurs or strong tea, or adding cocoa powder and a few chopped chocolate bits to create your own repertoire as I do. Madeleines taste best right after they are baked, or at least should be enjoyed while they are still warm, but they will keep well in a jar for a couple days if you can stop eating them.
- 2 large eggs
- ½ cup (100g) granulated sugar
- 2 tablespoons honey
- 1 scant cups (140g) all-purpose flour
- 1 teaspoons baking powder
- 4 ounces (15g) unsalted butter, melted and keep warm, plus butter for molds
- 1 teaspoon vanilla extract or lemon extract
- Fine zest of one organic lemon or a half orange
- 2 tablespoons lemon or orange juice (optional)
- In a large bowl, whisk the eggs and sugar until the mixture becomes pale and thick. Sift in the flour and baking powder; then add the melted butter, vanilla and lemon or orange zest. The consistency should be thick. Cover the bowl and refrigerate the batter for 1 hours, up to 8 hours (If you have a plan to bake next day, make the batter without butter, and blend the warm butter just before you bake.).
- Preheat the oven to 450°F. Place rack in the center with a baking pan or cookie sheet pan. Grease with butter the nonstick Madeleine pans (butter and lightly dust flour or cooking spray if using non-stick metal pan). Refrigerate the pan(s) for 15- 20 minutes if your kitchen is very warm.
- Place the madeleine batter in a pastry bag with plain tip, or a tablespoon, and fill them about a bit more than two-third of the molds.
- Place the madeleine pan on a hot baking sheet in the oven, and spray a little water on the wall for humidity. Bake it 5 minutes and then reduce the temperature to 350°F. Bake another 5-6 minutes until the tops have a nice golden-brown color. (turning pan front to back half way through, if you wish.)
- Remove from the oven, test for doneness, and turn out from the pan immediately on counter top to cool on a wire rack.
- Serve warm or at room temperature the same day they are baked
- 1.) the warm butter should be blending in just before baking.
- 2.) the oven is preheated very hot to start with.
