If you are a baker, the name “Madeleine” may not be unheard. For others the name may sound like a complicated confectionery but trust me, it is not as tricky as you think and you can easily make these beautiful bite sized dessert at home. Let me tell you that this thing may look and sound really fancy but the French madeleine recipe just needs your regular sponge cake ingredients, yes the technique is a bit different and once you master that you can make madeleines every now and then just like me. I’ve made them thrice this week and every time it just gets polished off in a matter of few hours.
I have always wanted to make them but did not have a madeleine pan without which you sadly cannot bake them. Now that I have bought one, I’m baking my heart away with it. I tried to make this eggless like I always do but my madeleines did not come out as perfect as they were with eggs. I enjoyed eating it but they were to soft to handle, and also developed cracks. That is the reason, I sticked to the traditional way of making madeleines and the result pleased me so much.
Madeleines were found in France and I was fortunate enough to taste it for the first time in France itself, they are basically mini sponge cakes with a slight citrus flavour which comes from addition of zest in the batter. Madeleine batter is pretty much same like a basic sponge cake batter, the difference here lies in the weight because unlike a sponge cake batter, a madeleine batter is way more lighter and I’ll help you to learn how to make perfect madeleines in detail below.
Madeleines are best eaten alongside a your favourite hot cuppa of tea/coffee, I’m a tea person so its tea for me most of the times. The best part about these beauties are the humps that they derive while baking and this magic happens due to refrigeration of the batter. You won’t get those humps if you skip the refrigeration step. I missed clicking a picture from the other side, but I have chocolate madeleines on my mind next so I’ll make sure I click a picture next time to show the beautiful risen hump that it gets. A baking pan specialized for madeleines is very essential for the recipe so you may have to get one. I couldn’t find one in my city so ordered online and shall leave a link below for both non-stick and silicon madeleine moulds so that you can buy it at ease. For now, lets get started with the recipe.
- Eggs - 3 (at room temperature)
- Sugar - ⅔ cup
- All purpose Flour - 1 cup
- Baking powder - 1 tsp
- Lemon/lime zest - 1 tbsp
- Vanilla extract - optional (if using add 1 tsp)
- Melted Butter - 6 tbsp (1/4 cup + 2 tbsp)
- Icing sugar - to sprinkle from top
- For dipping: (optional step)
- Melted chocolate - ¼ cup
- In a mixing bowl beat eggs and sugar until it gets pale, thick and glossy. It will take around 5 minutes and will double up. Use an electric hand blender or stand mixer otherwise it can be painful for the hand.
- Add in the lemon/lime zest, vanilla extract (if using) and beat well til well mixed.
- Now, sift in all purpose flour and baking powder in the egg mixture.
- Switch over to a spatula and using cut and fold technique mix well until you cannot see any more flour. Be gentle so that all the air incorporated in the eggs doesn't deflate.
- The last step is to add in the melted butter, cool down the melted butter and add it in, again fold it well in the mixture without deflating any air.
- Now comes the major step, you cannot bake madeleines straight away. Cover the batter bowl with a cling film and refrigerate it for an hour. You can also make the batter one night ahead and refrigerate it overnight to save some time.
- Once refrigerated, first preheat the oven to 180 degree celsius.
- Meanwhile grease a madeleine pan with butter and using a mini ice-cream scoop, scoop batter in each madeleine cavity in the centre. You do not need to spread it, it will take shape as it bakes.
- Bake it around 8 to 10 minutes maximum at 180 degree celsius until lightly browned it from sides.
- Cool them on a wire rack.
- Sprinkle with icing sugar from top and dip it in melted chocolate, let it set. Or decorate it however you heart desires and enjoy. Store in a airtight container and keep refrigerated for a week.