On the list of my favourite things to eat fresh out of the oven, madeleines are pretty high up there.
For those who’ve never had madeleines before, they’re basically teeny tiny tea cakes. When made right they’re soft, fluffy, and delicious. Easy to eat way too many.
There’s lots of recipes out there but this one I tried recently and it went over really well with the family.
It’s got a crunch that none of the other recipes I’ve tried have got.
And while the bottom has a lovely caramelized crunch, the top and inside stay lovely and fluffy.
But they’ve also proven slightly challenging to remove from the pan. My tip would be to leave them in the pan to cool a bit, then pop them out. This worked pretty well for me.
This does mean that you’re letting the madeleines sit in the hot pan for a while, therefore allowing them to continue to bake. So make sure that you take them out of the oven nice and early, while they’re still super tender, because they will continue to bake while they sit in the hot pan to cool.
My grandpa in particular loves them. He goes on this hilarious and adorable rant every time I bake madeleines about how much he loves them, and how other tea cakes don’t measure up. Every sentence is punctuated with “Now these are good”
Then he eats like 8, and then smuggles another 3 away from the table for later.
It feels pretty great when someone loves what you’ve made.
Madeleines are incredibly versatile, (this recipe from Donna Hay originally was tossed in lavender sugar). We went to this great little shop in Tokyo last year that sold only different flavours of madeleines. They had dark chocolate with candied orange, early grey, coffee… my all time favourite would have to be good and simple lemon.
(Recipe adapted from Donna Hay)
1/2 cup all purpose flour
1/3 cup sugar
1 tablespoon honey
1 teaspoon vanilla extract/vanilla bean extract
80 g unsalted butter, melted
1 lemon worth of zest
1/2 teaspoon baking powder
2 large eggs
- Preheat oven to 350 degrees F
- In a large bowl, mix together all dry ingredients
- Make a small well in the middle of the dry ingredients, and add the remainder of the ingredients (allow melted butter to cool slightly before adding)
- Mix together with a spatula gently, do not over mix
- Put into a piping bag and let sit in the fridge for 20-30 minutes
- Spray Madeleine pan lightly with non-stick baking spray. Using a sieve, sprinkle generously with flour, then tap off excess.
- Pipe madeleine mixture into the prepared pan
- Bake for 6-8 minutes until the very edges look golden brown, and the tops bounce back when touched, but still feel delicate