Madeleines a Classic French Recipe that are Easy to Make
Cakes & Cookies · Dessert · Paula Kane · Provencal Recipes · TasteMany people shy away from French cooking and desserts because they seem to complicated. However, the reality is many recipes are quick and easy to make including these classic madeleines. Baked off fresh right before serving is best and easy to do. This recipe is courtesy of Daniel Boulud, but I added a little vanilla. I love vanilla… and I think it makes it just that much tastier. I found this recipe made 22-24 regular size madeleines.
Madeleines
These little sweet treats are not quite cookies and not quite cakes. Easy to make and hard to keep in stock.
Ingredients
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup all-purpose flour plus more for dusting
- 2 large eggs
- 1/3 cup granulated sugar
- 1 tbsp light brown sugar
- 1 tbsp honey
- 2 tsp lemon zest or orange zest, finely grated
- 1 tsp vanilla paste (if you have. If not, any good quality vanilla)
- 6 tbsp (¾ stick) unsalted butter melted and warm
- non-stick vegetable oil spray or softened butter
- powdered sugar
Instructions
- Whisk baking powder, salt and flour in a small bowl.
- Whisk eggs, granulated sugar, light brown sugar, honey and lemon zest in a medium bowl until smooth.
- Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth.
- Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
- Preheat oven to 400°.
- Lightly coat madeleine pans with nonstick vegetable oil spray (or soft butter) and dust with flour, tapping out excess.
- Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full.
- Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes.
- Tap pan against counter to release madeleines.
- Dust with powdered sugar and serve warm.
Notes
Special Equipment: Three 20-cake mini madeleine pans or two 12-cake regular madeleine pans* Vanilla paste is essentially a small jar of scraped-out vanilla pod, so you get the benefit and potency of fresh vanilla with a pretty speckled end product.Batter can be made 1 day ahead and kept chilled until you are ready to bake.
Tried this recipe?Let us know how it was!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Chocolate Lava Cakes with Candied Ginger for Dessert
November 26, 2018
Dessert does not need to be complicated, but it should be delicious. These little chocolate lava cakes are just the right size to satisfy a sweet tooth without being decadent.…
Provencal Dessert Pine Nut Tart (Tarte aux Pignons)
November 28, 2018
Tarte aux pignons or a pine nut tart is the Provencal version of pecan pie or walnut tart. The sweet base for the tart is a shortcrust pastry shell (pâte sablée) this dessert is a specialty from the village of Bormes-les-Mimosas.…
Lavender Shortbread: A Sweet Provencal Treat
July 7, 2021
The following recipe for lavender shortbread is my Provencal take on the Scottish classic. However, let’s start with an introduction to baking with fresh lavender. I love nothing more than throwing a handful of fresh lavender or any other herb into my baking. It takes me to simpler times with fewer processed foods. Personally, I …
Pretty in Pink Praline Brioche à la Praline Recipe
January 14, 2019
Brioche à la Praline is a sweet treat from the gourmet city of Lyon. The recipe from the Mirabeau Wine kitchen is festive, perfect for guests or for that special someone. Don't forget the rosé! Pink Pralines are pink sugar-coated almonds, and a specialty from the city of Lyon, also known as the French capital of gastronomy.…
No Comment