Madeleines. What are they anyway?  Almost a cookie but really a slightly dry cake?  Yes, that’s right! No frosting? Nope, but they are often dusted with powdered sugar… No caramel swirl? Never! No bits of chocolate? Not usually… And what’s with that lump on the back? Gotta have a lump in the back! Sooo…, what’s the big deal? Madeleines are super plain, super dry, and super yummy, I love them! Madeleines are popular tea cakes in cafes around the world. The world loves them!

Madeleines are French tea cakes, but thought of as a cookie, and are instantly recognizable with their scalloped shell shape that is ribbed on one side and smooth, but with a hump, on the other. Direct from the oven these buttery cakes have wonderfully crisp edges, tender crumb and are best eaten right away, although they will keep in a tin on the counter for 3-4 days. A dusting of powdered sugar is all that they really need, although some brush still warm Madeleines with a tangy lemon glaze.  Starbucks dips tips of their Madeleines into chocolate.

Madeleines are quite easy to make, but you’ll need to purchase scalloped Madeleine molds to get started. The molds are available in different sizes and materials, but you’ll probably find non-stick pans to be the easiest to use.

I have tested out many recipes over the years.  This one is from Epicurious, but with changes to cooking times, method, and ingredients (I doubled the lemon zest, upped the vanilla, added in some baking powder, reduced the oven temperature and reduced the baking time).

The recipe below makes 24 Madeleines.

Madeleines

• 2 large eggs
• 2/3 cup sugar
• 1 1/2 teaspoons vanilla
• 1 teaspoon grated lemon zest (usually from one medium lemon)
• 1/8 teaspoon salt
• 1 cup (125 grams) all purpose flour
• 5 oz (10 tablespoons, 1 1/4 sticks) unsalted butter, melted and cooled slightly (plus extra to brush in molds)
• Powdered sugar
• Extra melted butter to brush on pans

1. Preheat oven to 350 degrees.
2. Brush each madeleine mold with melted butter (use the additional butter, not the 5 oz needed for the batter!)
3. Beat eggs and sugar with electric mixer just to blend
4. Beat in vanilla, lemon zest, and salt
5. In another bowl, whisk flour with baking powder and salt and then add gradually to butter-sugar-egg mixture.
6. Gradually add melted and cooled butter to mixture, beating with electric mixer just to blend
7. Spoon 1 tablespoon batter into each buttered madeleine mold
8. Place in preheated oven and bake for 9-10 minutes or until edges are slightly browned and there is a visible hump in the middle of each madeleine.
9. Remove from oven and let cool in pan for about 5 minutes before removing to a cooling rack to cool completely.
10. Repeat with remaining batter. Recipe makes 24 standard sized madeleines
11. When cool, dust with powdered sugar. If necessary dust with powdered sugar again just before serving.

Note: Batter can be made one day ahead. Refrigerate batter and baked on day two.

Variation: replace lemon zest with orange zest and add 1/8 – 1/4 teaspoon ground cardamom to the flour mixture.

Thanks for stopping by my kitchen today! I hope you find someone wonderful to share these special treats with 🙂