Madeleine
These little moist madeleines are so good! They are delicious and have that perfect hump!! A madeleine without a hump is no longer a madeleine. You’ll agree with me that its beauty comes from its lovely hump.
Madeleines are one of my go-to recipes for snack time. During the week, I try to vary snacks and breakfasts as much as possible. It’s the moist crepes that are most often requested, followed by crispy waffles and pancakes. You can add this recipe to your children’s snacks.
Soft and delicious Madeleine
Madeleines were the cookies I bought most often before I started making them at home. I tested many recipes because I absolutely wanted to rediscover the moistness and unique taste of the Commercy madeleines from my childhood. Their flavor was inimitable… until the day I discovered this recipe.
Since then, I have carefully kept this moist madeleine recipe signed by the late Gaston Lenôtre. The result? Deliciously fragrant, melt-in-your-mouth, and perfectly moist homemade madeleines.
Table of Contents
The Secret Behind Perfect Madeleines
The secret to baking madeleines with that famous hump is all about thermal shock. You simply chill the batter for several hours, ideally overnight, then place the cold batter straight into a hot oven. This sudden change in temperature makes the batter rise quickly in the center, creating that signature, bakery-style hump. It’s a simple trick, but it works like magic every time.
Which madeleine moulds to use?
You can use either metal or silicone madeleine molds. I like to use silicone madeleine molds when I plan to add a chocolate shell after baking. With this recipe, I found that the silicone molds gave nicer bumps. Metal madeleine molds, on the other hand, are larger and produce bigger madeleines.
Easy Madeleines recipe
Difficulty: easy
Ingredients for madeleines:
- 3 eggs
- 130 g (4.6 oz) granulated sugar
- 20 g (0.7 oz) honey
- 120 g (4.2 oz) soft unsalted butter
- 150 g (5.3 oz) all-purpose flour
- A pinch of salt
- 5 g baking powder (about 1/2 sachet)
- Flavoring of your choice: lemon zest, orange zest, vanilla, or bitter almond extract, which is my favorite.
How to prepare the madeleines?
Beat the eggs and sugar with a mixer until they double in volume. Add the honey, a pinch of salt, and the flavoring. Mix, then add the sifted baking powder and flour.
Mix well and finally incorporate the softened butter. Work the mixture thoroughly. The butter must be fully incorporated into the batter, with no visible lumps remaining.
Cover with a cloth and place in the refrigerator for 2 hours. Ideally, let the batter rest longer, preferably overnight.
Butter and flour the madeleine molds.
Spoon a heaping tablespoon of batter into each mold, filling about three-quarters full (preferably silicone molds). Do not spread the batter; simply drop it in the center of each cavity, and it will spread on its own during baking.
You can leave the filled molds in the refrigerator for about an hour. In this case, I didn’t do this because the batter was already quite cold.
Preheat the oven to 230°C (450°F).
Place the molds in the oven, then immediately lower the temperature to 200°C (390°F). Bake for 4 to 5 minutes, then reduce the temperature again to 180°C (350°F) and continue baking for another 4 to 5 minutes.
Check for doneness by inserting a toothpick; it should come out clean.
For madeleines with a chocolate coating, you can pour a little melted dark or white chocolate into the bottom of the molds, then place the madeleines back inside. Let them cool completely before unmolding.
How to store madeleines:
Keep them in an airtight container at room temperature.
You can also freeze them for longer storage.
To restore their softness, warm them briefly in a turned-off warm oven or in the microwave.
Classic French Madeleine Recipe
INGREDIENTS
- 3 eggs
- 130 g granulated sugar
- 20 g honey
- 120 g soft unsalted butter
- 150 g all-purpose flour
- A pinch of salt
- 5 g baking powder about 1/2 sachet
- Flavoring of your choice: lemon zest orange zest, vanilla, or bitter almond extract, which is my favorite.
PREPARATION
- Beat the eggs and sugar with a mixer until they double in volume. Add the honey, a pinch of salt, and the flavoring. Mix, then add the sifted baking powder and flour.
- Mix well and finally incorporate the softened butter. Work the mixture thoroughly. The butter must be fully incorporated into the batter, with no visible lumps remaining.
- Cover with a cloth and place in the refrigerator for 2 hours. Ideally, let the batter rest longer, preferably overnight.
- Butter and flour the madeleine molds.
- Spoon a heaping tablespoon of batter into each mold, filling about three-quarters full (preferably silicone molds). Do not spread the batter; simply drop it in the center of each cavity, and it will spread on its own during baking.
- You can leave the filled molds in the refrigerator for about an hour. In this case, I didn’t do this because the batter was already quite cold.
- Preheat the oven to 230°C (450°F).
- Place the molds in the oven, then immediately lower the temperature to 200°C (390°F). Bake for 4 to 5 minutes, then reduce the temperature again to 180°C (350°F) and continue baking for another 4 to 5 minutes.
- Check for doneness by inserting a toothpick; it should come out clean.
- For madeleines with a chocolate coating, you can pour a little melted dark or white chocolate into the bottom of the molds, then place the madeleines back inside. Let them cool completely before unmolding.
Notes
Thank you for visiting my blog and for your comments!