Madeleines

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Madeleines.
They’re basically little butter cakes in the shape of a cookie.
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Like so many french recipes, they involve a certain amount of patience. Technique (of which, I have none). Careful, (ostentatious) following of instructions.  And highly specific tools. Who owns a madeleine pan?!
In the end, you’re rewarded. It’s browned and crispy on the outside and buttery spongy-soft on the inside.
And when they’re fresh-from-the-oven, there’s really nothing like em.
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Audio Pairing: Dame de Lotus by Emilie Simon

Madeleines Recipe

By DellaCucinaPovera Published: July 14, 2014

    Madeleines. They're basically little butter cakes in the shape of a cookie. Like so many french recipes, they involve a …

    Ingredients

    Instructions

    1. Melt the butter in a small sauce pan until it turns slightly brown,.  Spoon 3 tablespoons of butter into a small bowl and set aside. Let the rest of the butter cool.
    2. In a medium bowl, whisk together flour and sugar. In another bowl, whisk eggs with vanilla, salt, lemon juice and zest until the eggs are frothy.
    3. Add your wet ingredients (except you butter) to your dry. Mix until just combined. Finally, add the browned butter and stir -  It will take a minute for the butter to incorporate.
    4. Cover your mixture and refrigerator for at least an hour. Add the remaining 1 tbsp flour to the 3 tbsp butter and stir.  Brush the insides of the madeleine tin with the mixture, then freeze the pans for at least an hour.
    5. Preheat the oven to 350°F/175° C. Scoop 1 conservative tbsp of batter into each tin.
    6. Bake for 8 minutes, the rotate pan and bake for another 5 minutes.  The madeleines should be brown around the edges and have a little circular bubble on the 'back'.
    7. Remove from the oven and let cool.  Tap the madeleine tin and let the madeleines pop from their mold. Once cooled, dust with powdered sugar.

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      Comments

      1. says

        UGH I’ve always been a HUGE fan of madeleines and have yet to try making them at home. I adore the little madeleine pan and really must make this recipe a priority! Gorgeous, my dear!

      2. says

        Hi Francesca, I’ve always wanted to make these, but part of this little cookie I believe, so it’s also having the right pan. Yours look amazing!

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