Cakes & CookiesDessertPaula KaneProvencal RecipesTaste

Madeleines a Classic French Recipe that are Easy to Make

Madelines French Recipe @ATableenProvence

Many 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.

Madelines French Recipe @ATableenProvence

Madeleines

These little sweet treats are not quite cookies and not quite cakes. Easy to make and hard to keep in stock.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine French
Servings 22 regular size pieces

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 finely grated lemon zest or Orange Zest
  • 1 tsp Vanilla paste* (if you have. If not, any good quality vanilla)
  • 6 tbsp (¾ stick) Unsalted Butter melted and warm
  • Nonstick 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.
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Paula Kane

Paula Kane

From a background in advertising and design, Paula Kane has forged a career that combines her love of good food and wine with her expertise in marketing to produce highly successful culinary events across Canada. Paula first travelled to France 20 years ago and has been returning ever since. She received a scholarship from the James Beard Foundation to attend Le Cordon Bleu, Paris, from which she was graduated in 2009. She has completed the International Sommelier Guild Wine Fundamentals and recently, the Hautes Etudes du Goût program in gastronomy from which she was awarded a Masters degree from the University of Reims in Champagne, France. For the past ten years, Paula has spent part of her year in the Vaucluse where she cycles, cooks, drinks wine, explores and shares her discoveries with others on her website A Table en Provence. Recently she launched an online magazine —Olive + Sweetpea— dedicated to all things she is passionate about: food, wine, travel, home and women trailblazers.

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