I bought my madeleine pans 2 years ago. Now I finally use them. Better late than never.
I ate my first madeleine when I was working as a temporary staff. A colleague had bought some freshly baked madeleines from Delifrance. She made a special order and went to collect it early in the morning, so we could all have a few for breakfast. I never forgot the taste of that madeleine, hot, buttery, sweet and oh-so-delicious…
Madeleines (adapted from David Lebovitz)
- 6 eggs, room temperature
- 200 grams castor sugar
- 350 grams all-purpose flour
- 2/8 tsp of sea salt
- 240 grams unsalted butter, melted
- zest from 2 lemons
- melted butter for brushing madeleine pans
- Sift flour and salt into a large bowl.
- Beat eggs with sugar on high speed until pale and fluffy. This is about 5-8 minutes, depending on the power of your mixer.
- Sift flour/salt mixture into the egg mixture in 6 parts. Fold gently to incorporate.
- Mix lemon zest with butter and dribble into batter, a few teaspoons at a time. Fold gently to incorporate.
- Cover with cling wrap and place in the fridge for 12 hours.
- Preheat oven to 425 F. Brush madeleine pans with melted butter. You can chill the pans if you like. I did not.
- Scoop batter into pans, about 3/4 full. Do not spread the batter. Just scoop it in and leave it.
- Bake for 8-12 minutes until golden brown. Baking time depends on the size of the madeleines, so keep a close lookout as you don’t them too brown.
- Cool for 15 minutes before removing. If madeleines are a bit stuck, use a dull knife to loosen the edges.
Madeleines and their humps. Hmm. Mine were more like eruptions. And I did not add any baking powder!
These madeleines reminded me of lemon flavored pound cakes. Perhaps not as heavy, yet the smell and the taste is somewhat similar. They are slightly hard, perhaps due to a combination of me cutting down on the sugar, the high proportion of flour and maybe the long resting period? Ah, no matter. Just dip them in your favorite hot beverage and enjoy!