Who doesn’t love Madeleines? They are a classic of French pastry. We enjoyed them as kids for teatime or what we call our “quatre–heures,” (literally 4PM, because it is usually our snack time). We always had a box with madeleines or other cookies to enjoy with a glass of cold milk, or hot chocolate in winter.
I found that they are also very popular and liked in the US. You can find them in a lot of coffee places, grocery stores etc. Store bought Madeleine are however usually hard and dry. That’s why I wanted to make some to find again the taste of my childhood. For some reasons, they are intimidating, maybe because the name sounds fancy? But they are actually quite easy to make! Just follow the recipe!
Ingredients needed for the madeleines
You don’t need much and you probably even have everything in your pantry!
Eggs: try to use free range. The chickens are supposed to be raised in a better environment, which means better quality for you! Take them out of the fridge before starting the recipe. It is always better to use room temperature eggs when baking.
Sugar and honey: we use regular sugar, and any type of honey
Milk: in pastry, we tend to use whole milk for its fat content which makes it better (especially for creams). However, you could use 2% for this recipe.
Baking powder: just your regular baking powder
Butter: use real butter, not margarine or other type of vegetable substitute
Vanilla: if you can, use a whole vanilla bean. Just cut in in half and scrape the inside with a knife to get the seeds. It will be a whole lot better than extract. It is however more expensive, so if you don’t want to use a bean, just use vanilla extract
Lemon: we had lemon zest to add flavor to the Madeleines. You can skip it but it really adds a nice flavor to them.
What else do you need?
If you have a stand mixer, you can use it fitter with the whisk attachment. However, I prepare them by hand with a whisk.
My kid loves helping so if you have children, this is a fun cake to prepare together as they can help whisk the ingredients.
Few tips to have the best madeleines
Melt the butter first. You want it to cool down before using it. If you use it warm, the difference of temperature between the batter and the butter will make it solidify and you’ll end up with lumps.
Whisk well the eggs with sugar and honey before incorporating the milk.
Mix the flour and baking powder before adding them to the batter. Add then in 3 times.
Most important, make sure you give the batter enough rest before using it. Ideally, prepare it the day before and bake in the morning to have fresh madeleines for the day. If you are short on time, try to refrigerate the batter 1h30 before using. This will help get the nice bump instead of a flat Madeleine.
How to fill out the Madeleine pan
I use a pipping bag to put the batter in the pan. It is way easier this way. Just fill out a pipping bag, cut the tip (no need to use a pipping tip) and add batter to each shell. You don’t want to overfill them. Just two third is enough. No need to spread the batter either. The Madeleines will expand when baking, filling completely the shell. If you over fill, it will just doesn’t look as good as the Madeleine will overflow from the shell and looks a bit chubby (but will still be yummy, don’t worry!)
If you don’t have pipping bags, just use a spoon. It will take a bit more time but works fine.
Make sure to grease your pan before filling them. I use butter and flour, and when I am in a rush I have a non-stick spray
How to enjoy your Madeleines
Simply let them cool down a bit before eating them.
For extra yumminess, you can also melt some chocolate and dip them in the chocolate. You can also fill them with your favorite jam when they are still hot. Just fill a pipping bag with jam and fill the bump with it.
I love dipping them in cold milk as it reminds me of snack time as a kid. You can enjoy with your coffee, tea etc Any time of the day is the perfect time 😊
- 100 g eggs 2
- 115 g sugar
- 15 g honey
- 80 g milk lukewarm
- 180 g flour
- 6 g baking powder
- 250 g butter melted
- Vanilla grated bean or extract
- Lemon zest
- Melt the butter and set aside so it can cool down (we don’t want to use it hot). You can use the microwave (do 30 seconds by 30 seconds and stir) or on the stovetop).
- Warm the milk (it shouldn’t be hot, just lukewarm).
- Stir with a whisk the eggs, sugar and honey. Add the milk (lukewarm, about 68F).
- Mix the flour and baking powder and add to your previous mix, gently folding (add in 3 times).
- Stir the butter little by little and add either a grated vanilla bean or a tsp of pure vanilla extract.
- Add the zest of half a lemon, stir until everything is well incorporated.
- Cover the batter with plastic wrap (the plastic should touch the batter to avoid forming a crust) and refrigerate for 1h30 (or overnight).
- Grease and flour your pan to avoid any chances of the madeleines sticking to it.
- Use a pipping bag (or a spoon) to fill the mold. You want to add the batter right in the middle of the mold. Don’t overfill, just two third is enough. No need to spread the batter, it will expand by itself while baking.
- Bake for about 12 minutes at 374F (190C).
- Enjoy warm with a glass of cold milk or with your coffee/tea.
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