Madeleines
User Reviews
5
Madeleines
Description
Madeleines are classic small cakes made with a batter enriched with eggs, sugar, flour, baking powder, honey, vanilla, lemon zest, and melted butter. The batter is carefully mixed to incorporate air and then rested in the refrigerator overnight. The thorough preheating of the oven before baking helps produce their characteristic domed shape or "hump."
The resulting cakes have a tender, moist crumb with light sweetness and gentle citrus and vanilla notes. They develop a subtle crust from the butter and oil-greased pans. The texture contrasts slightly crisp edges with a soft interior.
Madeleines are typically eaten fresh, often with tea or coffee. They can be dusted with powdered sugar for a delicate finish. Leftovers store well for a few days in a sealed container and are best warmed slightly before serving. The batter itself may be refrigerated for a few days or frozen for convenience.
Proper use of room temperature eggs and thorough oven preheating assist in achieving the delicate rise and characteristic texture these cakes are known for.
Ingredients
- 3/4 cup + 1 tbsp all-purpose flour
- 1 1/4 tsp baking powder (make sure it's still good)
- 3 egg at room temperature (Note 1, large
- 2/3 cup caster sugar ordinary / granulated sugar ok too, aka superfine sugar
- 1 tsp salt
- 1 tbsp vegetable oil (or other neutral oil)
- 3 tbsp milk , full fat (low fat ok too)
- 2 tsp honey (or maple syrup)
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 135g / 9.5 tbsp butter melted, warm (not hot, unsalted
- canola oil or other neutral oil, spray
- icing sugar optional, for dusting, aka powdered sugar
Instructions
- Sift flour: Sift the flour and baking powder into a bowl.
- Whisk eggs and sugar: Whisk the eggs and sugar vigorously for 2 minutes until it becomes paler in colour and it's foamy (or 1 minute on speed 6 with handheld beater).
- Mix flour in 3 parts: Add the flour mixture in 3 parts, whisking gently in between until combined.
- Add everything else except butter: Add salt, oil, milk, honey, vanilla and lemon. Mix until combined.
- Add butter: Add butter, mix gently with a rubber spatula until combined. The batter is fairly thin but should leave a faint ribbon briefly on the surface (see video).
- Cover and refrigerate: Cover with plastic wrap touching the surface and leave it in the fridge overnight (minimum 6 hours).
Baking (next day):
- Preheat oven to 200°C / 390°F (180°C fan) for at least 30 minutes.
- Piping bags - Pour the madeleine batter into 2 piping bags (or 1 large) either fitted with a round tip nozzle around 0.7 - 1.2cm (0.3 - 0.5") wide, or snip the end off. (You can refrigerate until required at this stage, or freeze 2 months).
- Spray and fill pan: Spray the madeleine pan with oil. Fill each hole almost to the top (2just 1m from the rim).
- Bake: Bake for 10 minutes until light golden.
- Serve warm! Unmold straight away. Pile onto serving platter. Dust with icing sugar and serve immediately, while hot!
Notes
- Use eggs at room temperature for better mixing and rise.
- Preheat the oven thoroughly to ensure the signature madeleine hump forms.
- Serve fresh and warm for best texture; leftovers keep up to 3 days in an airtight container.
- Batter can be refrigerated up to 3 days or frozen for up to 2 months before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82cal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 106mg | 4% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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