Diana's Desserts - www.dianasdesserts.com

French Madeleines

in Diana's Recipe Book

Average Rating: 
(total ratings: 6)
[Read reviews] [Post a review]
Servings: Makes 24 madeleines or 12 tartlets
 
Comments:
Madeleine

Definition: [MAD-l-ihn; mad-LEHN] A small, feather-light, spongy cake that is eaten like a cookie, often dipped in coffee or tea. Madeleines are baked in a special pan with scallop-shell indentations; the finished cakes take the form of the shell. In his landmark novel Remembrance of Things Past, French novelist Marcel Proust immortalized the madeleine when he wrote, "I raised to my lips a spoonful of the cake . . . a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place." Sounds as though he rather liked it.
The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Bake the madeleines in their traditional scallop shell-shaped tin plaques, and eat them fresh. Enjoy the flavor with a good cup of coffee or tea. It's divine!

Ingredients:
2 eggs, separated
1/2 cup granulated sugar
Zest and juice of 1/2 lemon
1/2 teaspoon vanilla extract
1/2 cup cake flour
1/2 cup unsalted butter, melted and cooled
Confectioners' sugar

Instructions:
Preheat an oven to 350 degrees F (180 C). Lightly butter 24 madeleine molds or 12 tartlet tins, each 2 inches in diameter.

In a bowl, combine the egg yolks and granulated sugar. Using a heavy-duty stand mixer fitted with the whisk attachment or a handheld electric mixer, beat on high speed until pale lemon yellow and the mixture falls in thick ribbons when the beater is lifted, 6-8 minutes. Add the lemon zest and juice and the vanilla and mix briefly to combine.

In a small bowl, whisk the egg whites until lightly foamy. Using a rubber spatula or whisk, fold the egg whites into the egg yolk mixture until just partially blended. Do not mix them in completely at this point.

Sift the flour slowly onto the egg mixture, while folding it in with a rubber spatula. Before the last bit of flour is folded in, add the melted butter and then fold in the remaining flour until blended. Do not overmix or the madeleines will not have the correct tender crumb.

Fill the prepared madeleine molds or tartlet tins three-fourths full with the batter.

NOTE: If working in batches, be sure to keep the batter barely warm while holding it and to clean and regrease the pans between batches.

Bake until lightly golden brown on top, 15-20 minutes. Remove from the oven and let cool briefly in the molds. Then, using a small spoon or icing spatula, if necessary, gently remove them one by one. Sift confectioners’ sugar lightly over the tops of the madeleines and serve.

Makes 24 madeleines or 12 tartlets.

Date: March 3, 2003

Reviews

Reviewer: sarah
Rating: 
Review:
i used this recipe earlier in the summer, i just found it again after 2 hours of searching! i've been making madeleines since i was 7 and this is the best recipe i've ever come across! thanks!!!

 
Reviewer: Marina
Rating: 
Review:
It turned out GREAT, everybody loves it. Thanks. Since I love lemon, I put in a little bit more lemon zest, still good.

 
Reviewer: mari
Rating: 
Review:
they were such a hit, every one loved them so much i made 3 batches in the 1 day.

 
Reviewer: madeleine
Rating: 
Review:
i wanted to try these out. they are fabby, fantastic, really lovely.

 
Reviewer: Lady
Rating: 
Review:
Its perfect! I like madeleines so much and have only found the recipe here. Thanks!!!!

 
Reviewer: Lea
Rating: 
Review:
Wow! Thank you so very much. My daughter has to make something French for school. We just finished a test run at home and they are absolutely fantastic! I will be making these all the time now.

 

Add Your Review

  YOUR NAME (required)
  YOUR EMAIL ADDRESS (required)
 (Excellent)
 (Very Good)
 (Good)
 (Could be Better)
 (Poor)
  RATING (required)
YOUR REVIEW:

More Recipes in this Section

Viennese Topfenstrudel with Vanilla Sauce Aguas Frescas Alfajores (Caramel Sandwich Cookies) Alfajores-South Amercian Sandwich Cookies Almond Tuiles Amaretti Apfelkuchen-Spicy Apple Cake Aqua Fresca de Sandia (Watermelon) Arroz Doce-Portugues Rice Pudding Bakewell Tart Banana Hazelnut Empanadas Banoffi Pie Barbara's Baklava Basic Crêpes Berry-Apple Empanadas Bienenstich Cake (Bee Sting Cake) Blancmange with Orange Sauce Bonet Bugia Buñuelos Cajeta (dulce de leche) Calabaza en Tacha Cannoli Cassata Cake Champurrado (Mexican Hot Chocolate Drink) Cherry Bakewell Tartlets Chocolate Chip Cannoli Chocolate Panna Cotta Chocolate Tres Leches Cake Chocolate-Orange Biscotti Churros Cigarettes Russes (Piroulines) Classic Vanilla Pots de Creme Cornish Saffron Cake Crema Catalana Crème Brûlée Crêpes Suzette Crostata della Nonna Danish Aebleskiver Danish Flødeboller Danish Kringle Dobos Torte Dutch Stroopwafels Easy Dulce de Leche Easy Norwegian Lefse Empanadas de Guayaba (Guava Turnovers) England's Victoria Sponge Cake French Almond Macaroons French Madeleines Fresh Berry Tiramisu German Style Cheesecake (Kaesekuchen) Grand Marnier Creme Caramel Greek Kourambiedes Cookies Gur Cake for St. Patrick's Day Harry's Bar Torta di Zabaglione Horchata Hungry Monk Banoffi Pie Irish Apple Crumble Irish Porter Cake Jammie Dodgers (Clone) Biscuit Sandwich Käsekuchen - German Cheesecake Kasutera-Japanese Sponge Cake Kuih Lapis or Kueh Lapis Lamington's Lemon Taralli Lemon Walnut Biscotti Limonada Madeira Cake Ma'moul (Date Patries from Syria) Mango Pudding Mascarpone Filled Bougatsa Mexican Brownies Mexican Chocolate Cake Mexican Chocolate Chip Cookies
Mexican Chocolate Chip Cookies Mexican Chocolate Layer Cake Mexican Chocolate Pie-Pastel de Chocolate Mexicano Mexican Coffee (Café de Olla) Mexican Hot Chocolate Mexican Raspadas (snow cones) Mexican Wedding Cakes (Cookies) Milk Chocolate Cannoli with Pistaschios Milk Chocolate Semifreddo Miniature Baklava Bites Moravian Sugar Cake Muah Chee Nanaimo Bars Old English Trifle Paletas (Mexican Popsicles) Pan di Spagna Pan Di Spagna (Italian Sponge Cake) Pandan Chiffon Cake Pandan Layer Cake Pandoro di Verona Panettone Panna Cotta Panna Cotta with Berries Paris-Brest Pasta Ciotti or Pasticiotti (Little Custard Tarts) Pasta Frolla - Italian Sweet Pastry Dough Pastéis de Nata-Portuguese Egg Custard Tarts Petits Pots de Crème à l'Orange Picarones Pierre Herme's Chocolate Macaroons Pikelets Pine Nut Amaretti Pithiviers Princess Cake Quick and Easy Buñuelos Ris ala mande with Cherry Sauce Rosettes and Timbales Sachertorte Savarin (French Ring Cake) Savoiardi (Ladyfingers) Scandinavian Christmas Gløgg Scottish Petticoat Tails Shortbread Smoutebollen-From Belgium Sopapillas Spiced Apple Cake with Guava Cream Cheese Spiced Citrus Pikelets Steamed Pork Buns (Char Siu Bao) Sticky Toffee Pudding Strawberries with Balsamic Vinegar Swedish Apple-Lingonberry Cake Swedish Pancakes Sweet Rice Flour and Coconut Cake (Butter Mochi) Sweet Rice with Mangoes Sweet Tamales Swiss Zopf Bread Syllabub with Berries Taralli from Puglia The Dairymaid's Wafers (Seterjentas Rømmebrod) The Italian Bellini Tiger Cake-Finland Tiramisu Torta alle Banane (Banana Cake) Torta della nocciola e del cioccolato Torta di Amore Torta di semifreddo del limone Torta Prugna Treacle Toffee Tres Leches Cake with Whipped Cream Topping Tropical Fruit Salad in Jelly Tsoureki (Greek Easter Bread) Vanilla Bean Panna Cotta with Apricot Coulis Walnut & Rum Raisin Crêpes with Chocolate Sauce Yorkshire Pudding Zuccotto Alla Cioccolato