The shell-shaped Madeleine is a tiny butter cake. Butter, eggs, and wheat go into its creation. Make a batch of these madeleines, and you’ll never be able to stop eating them.
For some reason, I’ve never attempted to make my own Madeleines. I’d pick them up at a bakery or patisserie, not Costco or Starbucks.
They’re the only thing I can’t stop eating. A Madeleine pan convinced me to make them at home, where I had a lot of success. This recipe is suitable for beginning bakers.
MADELEINES RECIPE
To find the most incredible madeleine recipe online, I researched and resorted to my favorite blogs.
Using recipes from 101 Cookbooks and David Lebovitz, I created my own version of the French Madeleine.
IS MADELEINE A CAKE OR A COOKIE?
In reality, madeleines are a bit of butter cake with a shell-like shape. When it comes to this recipe, it isn’t a cookie at all because a cake batter is employed. A cookie-like form and small size occasionally make it a “cookie.”
One more step, and it will be beautiful! Each Madeleine has a perfect hump, with a firm center and crispy edges. A cup of coffee or tea is the ideal accompaniment for these delectable treats!
Method/Directions: Oven: 400°F. Preparation: Butter should be used to coat the madeleine pan. Beat the eggs and sugar together in a bowl to create the batter.
Mix thoroughly with lemon juice and lemon zest. Fold in the flour and butter to get a smooth batter, then whisk everything together. Bake for 12 minutes in the madeleine pan with the batter.
To access the complete recipe, click here.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 368 calories.
INGREDIENTS
- lemon zest from half a lemon
- 1/2 teaspoon lemon juice
- 2 jumbo eggs plus 1 egg yolk
- 1/4 teaspoon baking powder, add into the sieved flour
- 5 oz. (140 g) all-purpose flour sieved
- 5 oz. (140 g) sugar
- 5 oz. (140 g) unsalted butter, melted
INSTRUCTIONS
- A 207°C (400°F) oven setting is recommended. Butter should be used to coat the madeleine pan.
- Beat the eggs and sugar with an electric hand beater until thick and bubbly. Combine the egg mixture with the lemon juice and zest until well combined. Use a spatula to simply incorporate the flour into the batter. Stir and mix the butter into the batter until it is thoroughly integrated.
- Fill about 90% of each “hole” in the madeleine pan with the batter. Don’t let anyone else get sick because of it. The cookies should be baked for about 12 minutes or until they turn golden brown.
- Let the madeleine pan cool on a cooling rack before serving.
- Some madeleines may need a gentle tap to come out of the pan. Before serving, sprinkle a little powdered sugar on top.
NOTES
- When making madeleines, it’s helpful to chill the mixture in the refrigerator for a few hours before baking to make them extra plump.