Madeleines a Classic French Recipe that are Easy to Make
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.
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Madeleines
These little sweet treats are not quite cookies and not quite cakes. Easy to make and hard to keep in stock.
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| Servings | Prep Time |
| 22-24 regular size pieces | 15minutes |
| Cook Time | Passive Time |
| 10minutes | 1hour |
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- 1tsp Baking Powder
- 1/2tsp Salt
- 3/4cup All Purpose Flourplus more for dusting
- 2large Eggs
- 1/3cup Granulated Sugar
- 1tbsp Light Brown sugar
- 1tbsp Honey
- 2tsp finely grated lemon zestor Orange Zest
- 1tsp Vanilla paste*(if you have. If not, any good quality vanilla)
- 6tbsp (¾ stick) Unsalted Buttermelted and warm
- Nonstick Vegetable Oil Sprayor softened butter
- Powdered Sugar
- 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.
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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