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.
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How to Make Madeleines
- Total Time: 23 minutes
- Yield: 24 madeleines
Description
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.
Ingredients
- 2/3 cup (160 ml) flour
- 1/4 tsp baking powder
- 1/2 cup (120 ml) butter, melted and cooled
- 2 large eggs
- 1/2 tsp lemon juice
- 1 cup (240 ml) powdered sugar
Instructions
- 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 tbsp 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!)
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 2 madeleines
- Calories: 140
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Frequently Asked Questions
Do I need a special madeleine pan for this recipe?
Yes — you’ll need a madeleine pan with shell-shaped indentations. Spray it with non-stick spray and spoon 1 tbsp of batter into the center of each shell, which is the technique that produces the signature shell shape and the characteristic hump in the middle.
Why does the recipe say to pour the batter into the center of each mold?
Pouring the batter into the center causes it to spread and self-smooth, and specifically produces the signature dome or “hump” in the middle of each madeleine — a defining visual characteristic of the cookie.
When is the best time to eat madeleines?
They’re best eaten right away — straight from the oven, the edges are wonderfully crisp and the crumb moist and tender. Marcel Proust famously described them in those terms, and these take only 8 minutes to bake.
