Madeleines – The soft buttery flavor of these French cakes are a favorite in my house. Pure and simple, these are a classic that if you haven’t tried making them, you should. They are a perfect accompaniment to your coffee or afternoon tea. The madeleine recipe I used is from Heidi Swanson of Cookbook101 without any adaptations. Visit her site for the recipe and be prepared to lose 45 minutes looking around—you will see why she is one my favorite food bloggers.
Classic French Madeleines
A quick word of caution: When it comes to this recipe, make two batches-they go quickly! For someone who loves to bake, I have one sweet tooth in the house and that’s me. So when the yielded 24 lasted less than 24 hours—I was delighted!
A few notes:
- If you have nonstick pans don’t butter and flour them, the dark nonstick finish tends to over bake the scalloped sides. See the pictures below to see what I mean. If you aren’t using nonstick, very lightly butter your pans.
- Fill the madeleine pans ¾ full. Since this recipe does not contain baking soda, the distinctive hump on the back and the spreading is kept to a minimum.
- Do make sure you cook the butter to the point of browness for the nutty aroma and flavor to come out.
Great job! Beautiful madeleines!
.-= Jennifer´s last blog ..Molson Canadian Beer & Oat Bread =-.
Beautiful! And I’m sure yummy too!
.-= Emily´s last blog ..George is Curious! =-.
I’m not surprised your madeleines disappeared quickly – they look totally irresistible! Gorgeous 🙂
.-= Lucy´s last blog ..Semifreddo =-.
i love madeleines…they are perfect for gift bags and any occasion !! and easy to bake 🙂
.-= BNDQ8´s last blog ..Eighty6 Bristo at Avenues =-.
Love the photos-these turned out beautifully!
Best Madelines I have had in years! They remind me of the ones I had in Paris! I plan to bake a batch and bring them to our next office pot luck. I love the examples of done correctly and over-done. Thanks for the recipe and guide lines! I plan to visit this blog often! Kee ’em coming!
Teri O.
I live near Commercy (France), the capital of the madeleine! And I love it! Yours are very successful! To have a nice hump, the trick is to put the dough in the refrigerator and then put it in a hot oven, to create a thermal shock and therefore a nice hump. Bye!
i LOVVEEE madeleines! T_T It’s like my own version of the petite four but the very classic petite four. Macarons, madeleines, mini-fruit tarts, and cream puffs.