How To Make Madeleines! Your favorite French tea cake cookie with perfect notes of lemon! We love making these for gatherings, parties and for brunch!
These started out as a Starbucks obsession for my daughter, Madeline. She loves the fact that they share the same name. Maybe it’s because they are French and Madeline is obsessed right now with wanting to visit Paris? Or maybe it’s because these are like small, delicious sponge cakes. Either way, we love madeleines and can’t wait to share this recipe with you all!
How To Make Madeleines
You absolutely need a madeleine baking pan for this recipe. There’s no way around that. But fortunately, you can find these at any baking supply store and they are very reasonably priced.
“Madeleines are a French tea cake (thought of as a cookie) that are instantly recognizable with their scalloped shell shape that is ribbed on one side, and smooth, with a hump, on the other. Direct from the oven these buttery sponge cakes have wonderfully crisp edges and such a moist and tender crumb that they are best eaten right away.” A dusting of powdered sugar is all that they really need, if anything, and you can also brush the still warm Madeleines with a tangy lemon glaze or dip these babies in melted chocolate. So good!
I will leave you with this very important TIP: Grease (and flour) your madeleine baking pan and set in the freezer for at least 30 minutes, or up to an hour. This will help you easily remove the baked madeleines after baking.
Madeleines
Equipment
- Madeleine Pan
Ingredients
- non-stick baking spray to grease the pan or butter
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- pinch salt
- 2/3 cup plus 1 tablespoon unsalted butter
- 1/2 cup plus 2 tablespoons granulated white sugar
- 1 tablespoon brown sugar
- 1 tablespoon honey
- Zest of 1 lemon
- 4 large eggs
Instructions
- Grease your madeleine baking pan with baking spray or butter and set in the freezer. Additionally, you can lightly dust the pan with some flour (after the butter) as well, knocking out the excess. Freeze for at least 30 minutes. Preheat your oven 400 degrees F.
- Sift together the flour, baking powder and salt. In a small saucepan melt the butter, and stir in the sugars, honey and lemon zest. Lightly beat the eggs, and temper them into the butter mixture. Whisk into the flour mixture to make a smooth batter. Remove your baking pan from the freezer and pour the batter into the molds and bake until the cakes are puffed up, golden around the edges and cooked through, for 10 to 12 minutes.
Recipe from Cooking Channel TV.
THESE WERE GREAT! I made them for my social studies class and they loved them. I did the chocolate version. They are delicious, light, fluffy, and perfect in general. MMMMM.
HOORAY!!!!
fun alternative to cookies, and yes to a Madeleine baking pan, wouldn’t work without it, so thank you!