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My review
French Butter Cakes (Madeleines)
Judy Farris
"Sponge cake cookie--in shell shaped molds."
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Ingredients
servings 109Original recipe yields 12 servings (1 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
- Melt butter and let cool to room temperature.
- In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
- Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
- Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
- Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
- Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
- Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
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Reviews
Read all reviews 220273 Ratings
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Most helpful positive review
4/7/2008
These were superb, and I have to disagree with the reviewer who said a good Madeleine should be dense and buttery (like the ones from Starbucks). Have you ever had a REAL French Madeleine? They'...
Most helpful critical review
10/29/2007
This recipe is horrible! Does not taste like Madeleines at all. Madeleines are not supposed to be light and airy. They should be dense and butter-y, like Starbucks!
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4/7/2008
These were superb, and I have to disagree with the reviewer who said a good Madeleine should be dense and buttery (like the ones from Starbucks). Have you ever had a REAL French Madeleine? They'...
8/26/2007
Easy and precise. For those who have similar questions like me. You need a madeleines pan. I got mine at Bed bath and beyond. I used muffins pan earlier and it was a disaster. If you wonder wh...
4/4/2008
I am a real beginner, but I had no trouble with this recipe at all. The hard part, actually, was selecting a madeleine pan - there were many different ones to choose from at the cooking supply s...
6/25/2007
These are the best madeleines I have ever made. This was the pastry that Marcel Proust enjoyed for inspiration - and it seems to have worked for him! The only problem with the recipe is that it ...
8/19/2010
Perfect recipe!! Whole family loved these delicate cookies. I bought my pan a year ago and finally made madeleines. Like other reviewer said, no need to by expensive non stick pan, grease an...
11/13/2006
I used part cake flour (about one third of the total) owing to a Cook's Illustrated recipe and I added 1/4tsp orange flower water. They were heavenly. And they looked so perfect that they could...
12/9/2009
Very Good. Used my kitchen aid mixture. Did not fold in flour and zest. Just threw it in and blended it a little. Update: 1/1/10 I would definitely recommend folding in the zest and flour. It ...
10/29/2007
This recipe is horrible! Does not taste like Madeleines at all. Madeleines are not supposed to be light and airy. They should be dense and butter-y, like Starbucks!
3/9/2005
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.