About This Recipe
If you are a ‘FRIENDS’ fan, you will definitely remember this, “Ross: Oh really? Did she tell you he plays the recorder, recites poetry, and bakes madeleines? Monica: Ohhhh how are they? Ross: Lighter than air… but that’s not the point!”
Madeleines are super soft and moist delicate butter cakes (or cookies) which are made of basic ingredients such as butter, eggs, all purpose flour, sugar, vanilla extract and confectioners sugar to dust on top.
These are easy to make, but you need to get the consistency and ingredients right to make these super soft and moist butter cakes. You can also add lemon zest in the batter, as it gives these classic Madeleines an incredible flavour.
To make these scalloped shell shaped cookies, you will need a Madeleine pan, as it will give you that perfect shape and the iconic crisp edges. Well, if you don’t have one, you can also make these Madeleine cookies in a mini muffin pan, but the texture will be a little different.
It is said that a girl name “Madeleine” was given these cake like cookies during her pilgrimage and she liked it so much that she brought back the recipe to France with her. And that’s why, these little cake like cookies are named after her.
Ingredients
Butter –
Sugar –
Eggs –
All Purpose Flour –
Step by Step Recipe
Make a beurre noisette. Melt the butter in a heavy bottom pan.
Swirl the butter every now and then, until it has browned and you can smell a nutty scent.
Remove from heat and cool for 10 minutes. Strain and keep aside.
Grease a madeleine mold and keep aside. Keep a heatproof bowl over a pot of simmering water.
Add sugar and eggs in the mixing bowl.
Whisk until the mixture is warm to touch ( approx 3-4 minutes ).
The bottom of the mixing bowl should not touch the water, otherwise the eggs will be cooked. Remove the mixing bowl from heat and beat with an electric blender for 5 minutes on high speed, until the mixture is light and fluffy.
Gently blend in the butter and vanilla extract.
Add flour and gently mix it in the batter.
Let the batter rest for an hour.
Take a zip lock bag and fill the batter in it.
Pre heat the oven at 350 degrees F. Make a small cut at the end of the zip lock and pipe the batter in the prepared pan. Pipe in the center of the pan and the batter should be enough to fill ¾th of the cavity. The batter will automatically spread once heated.
Bake for 10-12 minutes, until you see the sides browned. Remove from the oven and immediately take out the madeleines from the pan and cool on a wire rack. Repeat with remaining batter. Dust with confectioner’s sugar and serve.
What is Beurre Noisette?
“Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids.
The milk solids naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As the milk solids reach a toasty hazelnut color, the pan is removed from the heat. Beurre noisette may be used in its liquid state, or cooled to a solid form. It has a nutty flavor and is particularly included in the batters for madeleines and financiers” by wikipedia
Storage Suggestions
These are super soft and moist, and tend to get dry rather fast. So I recommend you to eat them within a few hours after they are ready.
But if you still have some leftover Madeleines, store them in an air tight container for 2 to 3 days in the refrigerator. Bring them to room temperature, when you want to eat them again.
You can freeze them in an air tight container for about 2 to 3 weeks. The crunch that they have will slowly fade, therefore make sure you enjoy them right after you bake it.
Serving Suggestions
You can serve these classic Madeleines along with your Tea or Coffee for your evening tea or breakfast. I like to make my Nutella Iced Coffee or Thai Iced Tea with these. You can even serve them as it is or dip them in melted Dark Chocolate or Nutella and serve it for your desserts.
Classic French Madeleines Recipe
Ingredients
- ½ cup Butter
- 2 Eggs (large)
- ½ cup Sugar
- ½ teaspoon Vanilla extract
- 1 cup All purpose flour
- Confectioner’s sugar to dust
Instructions
- Make a beurre noisette. Melt the butter in a heavy bottom pan.
- Swirl the butter every now and then, until it has browned and you can smell a nutty scent.
- Remove from heat and cool for 10 minutes.
- Strain and keep aside.
- Grease a madeleine mold and keep aside.
- Keep a heatproof bowl over a pot of simmering water.
- Add sugar and eggs in the mixing bowl.
- Whisk until the mixture is warm to touch ( approx 3-4 minutes ).
- The bottom of the mixing bowl should not touch the water, otherwise the eggs will be cooked.
- Remove the mixing bowl from heat and beat with an electric blender for 5 minutes on high speed, until the mixture is light and fluffy.
- Gently blend in the butter and vanilla extract.
- Add flour and gently mix it in the batter.
- Let the batter rest for an hour.
- Take a zip lock bag and fill the batter in it.
- Pre heat the oven at 350 degrees F.
- Make a small cut at the end of the zip lock and pipe the batter in the prepared pan.
- Pipe in the center of the pan and the batter should be enough to fill ¾th of the cavity.
- The batter will automatically spread once heated.
- Bake for 10-12 minutes, until you see the sides browned.
- Remove from the oven and immediately take out the madeleines from the pan and cool on a wire rack.
- Repeat with remaining batter.
- Dust with confectioner's sugar and serve.
