Madeleines

    (234)
    30 mins

    Have a go at making these classic French scallop-shaped cakes. They're like a cross between a biscuit and a cake. If you can't find a madeleine mould you can try baking them in mini-muffin pans. Great for gifts, Christmas, Easter or any time that calls for a small, cute cake!


    167 people made this

    Ingredients
    Serves: 12 

    • 2 eggs
    • 3/4 teaspoon vanilla essence
    • generous pinch of salt
    • 1/3 cup (90g) white sugar
    • 1/2 cup (60g) plain flour
    • 1 tablespoon finely grated lemon rind
    • 65g butter
    • 1/3 cup (60g) icing sugar for decoration

    Directions
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 190 degrees C. Butter and flour a tray (12) Madeleine moulds and 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, about 5 to 10 minutes. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
    5. Add lemon rind and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into moulds; it will mound slightly above tops.
    6. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
    7. Use the tip of the knife to loosen the madeleines from pan; invert onto rack. Let them cool then sprinkle them with icing sugar. madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.

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    Reviews and ratings
    Global ratings:
    (234)

    Reviews in English (186)

    DeniseAshford
    0

    LOVE THESE, I ALSO MADE A CHANGE, I USED 20G OF COCOA POWDER & REDUCED THE FLOUR BY THE SAME AMOUNT, I ALSO CHANGED THE LEMON PEEL TO ORANGE PEEL, CHOC ORANGE MADELEINES, YUMMY......  -  12 Dec 2015

    by
    368

    Easy and precise. For those who have similar questions like me. You need a madeleines pan. I got mine at Bed bath and beyond. I used muffins pan earlier and it was a disaster. If you wonder whether baking powder is needed like in other recipe, and the answer is no. Make sure the eggs mix is thick before you fold in flour and butter, it took about 10 minutes at high speed.  -  26 Aug 2007  (Review from Allrecipes US | Canada)

    by
    353

    These were superb, and I have to disagree with the reviewer who said a good Madeleine should be dense and buttery (like the ones from Starbucks). Have you ever had a REAL French Madeleine? They're lighter than air. Starbucks serves very nice molded pound cakes, NOT Madeleines.  -  07 Apr 2008  (Review from Allrecipes US | Canada)

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