FoodSweets and Desserts

Madeleines Are Enchanting French Tea Cakes You’ll Fall In Love With

Madeleines are small, dainty, delicate, fluffy and delicious little butter cakes shaped like little seashells. They are so easy to eat and will disappear like magic once you serve them. They are best served just out of the oven and will only stay crisp on the outside for a day or two, if they last that long.

Madeleines can be made in many different flavours, like Earl Grey tea, blueberry, orange and cardamom, chocolate, pistachio and anything else you can dream up. For a bit of history, Louis XV made madeleines famous at Versailles. The story goes that King Louis XV first tasted madeleines on a visit to Lorraine and was smitten at first bite. He gave them to his wife, Marie, who in turn, introduced them to the French court. Now it’s your turn. Let us all eat cake!

Melting Madeleines


Servings: 12   Time: 2 hours 30 mins   Difficulty: Easy 

Ingredients

  • 75g plus 1 tablespoon butter
  • 85g sifted flour
  • ¾ tablespoon baking powder
  • 100g sugar
  • 2 medium eggs
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Pinch of salt
  • Icing sugar

Method

  1. Chill madeleine baking pan in fridge for 30 minutes
  2. Pre-heat oven to 210 degrees Celsius
  3. Remove chilled madeleine pan and brush with the tablespoon of butter, brushing evenly in each individual mould (alternatively spray with cooking spray)
  4. Dust with flour, shake off any excess and return pan to the fridge
  5. Whisk together the flour, baking powder and salt
  6. Melt 75g butter
  7. Using a hand mixer, combine butter, sugar, lemon zest and juice and beat in eggs one by one
  8. Continue to beat until batter is pale yellow
  9. Fold in dry ingredients
  10. Cover the bowl and chill the mixture in the fridge for an hour
  11. Spoon batter into each mould of the pan, filling only to ⅔ of the way of each
  12. Lightly tap the pan to remove any air bubbles
  13. Place in the fridge for a further 30 minutes
  14. Bake in the oven for 11 – 13 minutes until golden brown
  15. Remove madeleines from moulds immediately and cool on a cooling rack until warm or room temperature
  16. Dust lightly with icing sugar and serve


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