Classic French Madeleines

Madeleines are French seashell-shaped butter cakes that are like cookies to me. They have a pound cake-like texture and are packed with rich, sweet, creamy flavors. Start with this classic, buttery French-vanilla flavored madeleines. It’s easy to master and before long you’ll want to progress to the multi-layered flavored madeleines. This recipe was from the cookbook “Madeleines : Elegant French Tea Cakes to Bake & Share” by Barbara Feldman Morse. The recipe baked 24 pieces.

Course: Dessert, Snack

Cuisine: American, French

Keyword: French Madeleines

Servings: people

Calories: 458kcal

Author: Elizabeth Ann Quirino

Equipment

Madeleine-shaped baking tins

Ingredients

8 Tablespoons (1 stick) unsalted butter
1 cup all purpose flour
1 teaspoon baking powder
3 whole largeeggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest

Instructions

Baking equipment needed: a Madeleine baking pan (see photos on this post). Buy them at most baking stores, department stores or online via Amazon or baking sources.
Preheat the oven at 350 F degrees. Prepare a 12-piece shell-shaped pan with baking spray. You will need two pans of this size for the recipe. (Note: I own only one pan and baked twice in them). If not using baking spray, brush the pan with 4 tablespoons of melted butter. Set aside.
In a medium bowl, sift together the flour and baking powder by using a wire whisk. Whisk the powdered ingredients around.
Melt the butter in a separate bowl by placing in the microwave for a minute on low power or till melted. Let the butter cool to room temperature before mixing with the eggs. Set aside.
Using a stand or hand mixer, beat the eggs and sugar on medium to high speed until mixture is light and fluffy. This should take about 3 to 5 minutes.
To this mixture, add the vanilla and zest. Keep beating for a minute more.
Slowly fold in the flour mixture, using a wide spatula and blend well.
To this batter, pour slowly the cooled butter. Make sure ingredients are blended well, still using the wide spatula or a cooking spoon.
Fill each shell mold with the batter, about ¾ full. Grease a scooper or a teaspoon and use it to transfer the batter to the molds. Tilt the baking pan around if batter needs to be evenly distributed in each mold.
Bake at 350 F degrees for 10 to 12 minutes. The madeleines will puff up and the sides of each cake will turn a golden brown.
When baked, remove from the oven. Cool pan on the counter for about 3 minutes. Then carefully remove each Madeleine from the shell-shaped pan and cool on racks.
Cook’s comments: This cookbook “Madeleines: Elegant French Tea Cakes to Bake & Share” by Barbara Feldman Morse (Quirk Books) are available where most books are sold on, at Quirk or Amazon. Click here to buy a copy.
Disclosure: I was not paid to review this cookbook, but will gladly recommend it to anyone who loves to bake madeleines or other pastries.
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Nutrition