Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in molded pans. Learn how to recreate these delicious treat in this video. 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.
By Anita Mokashi
According to one story the name “Madeleine” was given to the cookies by Louis XV to honor his father in-law’s cook Madeleine Paulmier. Louis first tasted them at the Chateau Commercy in Lorraine in 1755. Louis’ wife, Marie introduced them to the court and they soon became all the rage at Versailles. Whatever the origins, they have become inextricably linked with the author Marcel Proust, who described them as “…little shell of cake, so generously sensual beneath the piety of its stern pleating.” 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.
- ⅔ cup flour
- ¼ tsp baking powder
- ½ cup butter, melted and cooled
- 2 large eggs
- ½ teaspoon lemon juice
- 1 cup powdered sugar
- Preheat oven to 350.
- Spray madeleine pan with Pam or other non-stick spray.
- Mix together flour and baking powder in small bowl. Set aside.
- In a large bowl, beat together eggs, extract, and lemon juice with an electric mixer on high speed for 5 minutes.
- Gradually add in powdered sugar. Beat another 5 minutes until thick.
- Gently fold the flour mixture into the batter.
- Add melted butter. Mix until smooth.
- Spoon one tablespoon of batter into the center of each shell indentation. (It will smooth out by itself, and pouring the batter into the center will give the cakes that signature “hump” in the middle.)
- Bake for about 8 minutes, or until edges are light brown.
- When cool, sprinkle tops with powdered sugar. (Optional!)