Perfect Classic Madeleines Recipe – Light & Buttery Treats

The French classic madeleine is a delicious, buttery, shell-shaped treat that’s perfect with a cup of tea or coffee. The key to making these delicate cakes is achieving the signature “bump” (bosse) on the back of the madeleine, which is created with a specific technique involving cold batter and a hot oven. Below, I’ll guide you through a step-by-step process to bake perfect madeleines every time, from the ingredients to troubleshooting tips.

What is the Classic Madeleine?

Madeleines are small, light, and fluffy French cakes that are shaped like scallop shells. Their unique texture and flavor make them a delightful treat for any occasion. They’re typically flavored with vanilla and a hint of citrus, often paired with tea or coffee. These cakes are soft and tender with a buttery taste, and the iconic “bump” on the back gives them a distinct appearance.

The Origin of the Classic Madeleines recipe

The origin of the madeleine is somewhat disputed, but most believe these delectable treats hail from the Lorraine region in northeastern France. One popular story traces the creation of the madeleine back to the 18th century, where a young servant girl named Madeleine is said to have baked these cakes for Stanislaus I, the exiled King of Poland. The cakes were so loved that they became known by her name. Another theory suggests that madeleines were introduced to France by the chefs of the court of Louis XV.

Regardless of its true origin, the madeleine has evolved into a beloved treat enjoyed worldwide, particularly in France, and is often linked with afternoon tea.

Ingredients for Classic Madeleines

For the Madeleines:

• 3 large eggs (room temperature)
• 2/3 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional, but traditional)
• Butter and flour for preparing molds

For Dusting (Optional):

• Powdered sugar
• Lemon glaze (recipe below)

Equipment Needed:

• Madeleine pan (12-shell capacity)
• Electric mixer
• Fine-mesh sieve

Step-by-Step Directions and Preparation Method of Classic Madeleines

Prepare the Pan:

1. Butter the Molds: Generously butter each shell-shaped mold in the madeleine pan.
2. Flour the Molds: Dust with flour, tapping out excess. This prevents sticking and ensures that the madeleines come out of the pan smoothly.
3. Chill: Place the prepared pan in the refrigerator while you make the batter. This helps set the batter and is essential for forming the characteristic bump.

Make the Batter:

1. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar using an electric mixer on high speed for 5-8 minutes. The mixture should be thick, pale, and have tripled in volume. It should fall in ribbons when lifted.
2. Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
3. Fold in Flour: Gently fold the sifted flour mixture into the egg mixture in three additions. Be careful not to deflate the batter—mix gently.
4. Add Flavorings: Fold in the melted butter, honey, vanilla extract, and lemon zest (if using). Mix until just combined.
5. Rest the Batter: Cover and refrigerate the batter for at least 1 hour, or up to 24 hours. This is a crucial step for developing the signature bump on the madeleine!

Bake the Madeleines:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Fill Molds: Spoon the chilled batter into the prepared madeleine molds, filling each about 3/4 full. Don’t overfill, as the batter needs room to rise.
3. Bake: Bake the madeleines for 12-15 minutes, until golden brown. The centers should spring back when lightly touched.
4. Cool: Immediately turn the madeleines out onto a wire rack. They should release easily if the molds were properly prepared.

Optional Lemon Glaze

Ingredients:

• 1 cup powdered sugar
• 3-4 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Mix: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
2. Dip: Once the madeleines have cooled, dip them shell-side down into the glaze.
3. Set: Place the glazed madeleines on a wire rack and allow the glaze to set.

Flavor Variations for Classic Madeleines

While the classic madeleine is delightful on its own, you can experiment with different flavors to create your perfect version. Here are some variations:

• Classic Lemon: Add the zest of 2 lemons and replace the vanilla extract with lemon extract for a more intense lemon flavor.
• Orange Blossom: Replace lemon zest with orange zest and add 1 teaspoon of orange blossom water for a floral twist.
• Chocolate: Substitute 2 tablespoons of flour with cocoa powder and add 2 oz of melted dark chocolate to the butter for a chocolatey variation.
• Almond: Replace the vanilla extract with almond extract and add 2 tablespoons of finely ground almonds for a nutty flavor.
• Lavender Honey: Steep 1 teaspoon of dried lavender in warm honey, then strain and add it to the batter for a fragrant, floral note.

Pro Tips for Perfect Madeleines

The Famous “Bump”:

• Achieving the perfect bump (bosse) on the back of the madeleine requires two things: cold batter and a hot oven. The bump forms when the batter starts baking immediately, creating a beautiful rise.
• Don’t skip the resting time for the batter. It’s essential for developing the bump.
• Ensure that your madeleine molds are well-prepared by buttering and flouring them generously.

Texture Tips:

• Don’t overmix the batter after adding the flour—overmixing can result in dense madeleines.
• Use room temperature eggs, as they whip better and help achieve the desired fluffy texture.
• Let the melted butter cool slightly before incorporating it into the batter, as hot butter can deflate the batter.

Baking Tips:

• Preheat your oven fully before baking the madeleines to ensure even baking.
• Do not open the oven door during the first 10 minutes of baking, as this can cause the madeleines to collapse.
• Bake the madeleines until they are golden brown—pale madeleines lack flavor and may be underbaked.

Storage and Serving

Fresh Madeleines:

• Best served within 24 hours of baking, while they are at their freshest and most tender.
• Store in an airtight container at room temperature. They will keep for a few days.
• For long-term storage, freeze unfrosted madeleines for up to 1 month.

Serving Suggestions:

• Dust with powdered sugar just before serving for an extra touch of sweetness.
• Madeleines are perfect with afternoon tea or coffee.
• Display them beautifully on a tiered serving stand for special occasions.
• They also make a lovely gift when wrapped in cellophane.

Troubleshooting Tips

No Bump?

• The batter wasn’t cold enough before baking.
• The oven wasn’t hot enough.
• You may have overmixed the batter.

Sticking to the Pan?

• There may not have been enough buttering or flouring of the molds.
• The pan may not be properly seasoned or it could be time for a new one.
• The madeleines may have been overbaked, causing them to stick.

Dense Texture?

• Overmixing the batter can result in a dense texture.
• The eggs may not have been whipped enough, which affects the fluffiness.
• Your baking powder may be old and inactive.

Conclusion: Classic Madeleines

Perfecting the classic madeleine requires a bit of time and care, but the results are well worth it. These delicate cakes, with their signature bump and rich buttery flavor, make for an elegant treat, whether you’re hosting an afternoon tea or enjoying a quiet moment with coffee. With the right techniques and a little practice, you’ll master the art of madeleine-making and enjoy these French delicacies fresh from your oven. Happy baking!

Perfect Classic Madeleines Recipe – Light & Buttery Treats

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• Author: David Andersson
• Total Time: 30 minutes
• Diet: Vegetarian

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Description

Madeleines are small, light, and fluffy French cakes that are shaped like scallop shells. Their unique texture and flavor make them a delightful treat for any occasion. They’re typically flavored with vanilla and a hint of citrus, often paired with tea or coffee. These cakes are soft and tender with a buttery taste, and the iconic “bump” on the back gives them a distinct appearance.

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Ingredients

For the Madeleines:

• 3 large eggs (room temperature)

• 2/3 cup granulated sugar

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly

• 2 tablespoons honey

• 1 teaspoon vanilla extract

• Zest of 1 lemon (optional, but traditional)

• Butter and flour for preparing molds

For Dusting (Optional):

• Powdered sugar

• Lemon glaze (recipe below)

Equipment Needed:

• Madeleine pan (12-shell capacity)

• Electric mixer

• Fine-mesh sieve

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Instructions

Prepare the Pan:

1. Butter the molds: Generously butter each shell-shaped mold in the madeleine pan.
2. Flour the molds: Dust with flour, tapping out excess. This prevents sticking and helps create the signature texture.
3. Chill: Place prepared pan in refrigerator while making batter.

Make the Batter:

1. Beat eggs and sugar: In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5-8 minutes until thick, pale, and tripled in volume. The mixture should fall in ribbons when lifted.
2. Sift dry ingredients: In a separate bowl, sift together flour, baking powder, and salt.
3. Fold in flour: Gently fold the flour mixture into the egg mixture in three additions, being careful not to deflate the batter.
4. Add flavorings: Gently fold in melted butter, honey, vanilla, and lemon zest until just combined.
5. Rest the batter: Cover and refrigerate for at least 1 hour (or up to 24 hours). This rest is crucial for the characteristic bump!

Bake the Madeleines:

1. Preheat oven to 375°F (190°C).
2. Fill molds: Spoon batter into prepared molds, filling each about 3/4 full. Don’t overfill.
3. Bake: Bake for 12-15 minutes, until golden brown and the centers spring back when lightly touched.
4. Cool: Immediately turn madeleines out onto a wire rack. They should release easily if properly prepared.

Notes

For the perfect finish, dust your madeleines with powdered sugar just before serving. These delicate French treats are best enjoyed fresh with a cup of tea or coffee and make a lovely addition to any dessert table.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baked
• Cuisine: French

Nutrition

• Serving Size: 1 madeleine
• Calories: 110
• Sugar: 8g
• Sodium: 60mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 25mg