The Best Madeleine Recipe

The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.

A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest for a pronounced lemony taste.

British madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, these are coated in jam and desiccated coconut, and are usually topped with a glacé cherry.

Ingredients

• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup granulated sugar
• 3/4 cup all-purpose flour
• 6 tablespoons butter melted
• powdered sugar
• Glaze
• 3/4 cup confectioners sugar sifted
• 2-3 teaspoons milk or cream
• 1 teaspoon strawberry jam
• food coloring

Instructions

Step 1

Melt butter and let it cool to room temperature.

Step 2

Meanwhile, beat eggs, vanilla, and salt with an electric mixer until light in color. Gradually add in the sugar and continue beating for 5-10 minutes until mixture is thick, pale, and drops down in the bowl like ribbons.

Step 3

Sift a third of the flour into the egg mixture, folding it in after each addition.

Step 4

Take about 1/2 cup egg mixture and mix it with the cooled butter. Mix this tempered butter into the rest of the batter, folding it in until combined.

Step 5

Cover batter with plastic wrap and chill in fridge for 60-90 minutes.

Step 6

Preheat oven to 350°F. Brush molds with melted butter and then use a cookie scoop to drop the batter into the wells. No need to spread. Bake for 11-13 minutes or until edges start to lightly brown and tops spring back when gently pressed with your fingertip.

Step 7

Immediately remove from pan onto a cooling rack with the bottom ruffle edge up. Sprinkle with powdered sugar and serve.

Step 8

Mix all glaze ingredients together and dip warm Madeleines in.