June 07, 2014


I had to do a g**gle search for an image tagged for free reuse for this cookie, because I have only made these twice in my entire life and it was years ago.  The thing is, I have a Madeleine pan just begging me to use it!   The recipe I have tucked away in my computer files caught my attention because it called for freezing the pan before filling the molds.  I think that is why I tucked it away in my files a couple years ago.

Some people (me included) like these the traditional way;  with just a very light glaze on them.  But there are those who add flavors and extracts like lemon or orange, those who dip half in chocolate after cooling, and those who make them into chocolate Madeleines.  In recent years I've also seen them 'stuffed' with everything from Nutella to blueberries and more.

"The madeleine (French pronunciation: ​[mad.lɛn], English /ˈmædleɪn/ or /ˌmædlˈeɪn/[1]) or petite madeleine ([pə.tit mad.lɛn]) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.

A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.

English madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, the cakes are coated in jam and desiccated coconut, and are usually topped with a glacé cherry."


3 eggs, at room temperature
2/3 c sugar
1/4 t salt
1-1/4 c flour
1 t baking powder
9 T butter, melted and cooled
1 1/2 t vanilla extract, divided
1 c powdered sugar
2+ tablespoons water

Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap out any excess, and place in freezer.

In a large bowl, whip eggs, granulated sugar, 1 t of the vanilla, and salt for 5 minutes until frothy and thickened. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.  Dribble the butter into the batter, a few tablespoons at a time, while folding to incorporate the butter. Fold just until all the butter is blended well. Cover the bowl and refrigerate for at least 1 hour, up to 12.

Preheat oven to 400 degrees. Put enough batter in the center of each indentation to fill it to 3/4 full. Don't try to spread out the dough. Bake for 8-9 minutes or until cakes feel just set and are slightly browned around the edges. Don't over bake. While cakes are baking, make a glaze of the powdered sugar, 1/2 t vanilla extract, and water. Stir together with a small whisk until smooth. Remove cakes from the oven. Let cool about 5 minutes and then dip the ridged surface into the glaze, letting excess frosting drip back into the bowl. Dry on a baking rack until the glaze is firm.

You might be interested in various Madeleine pans;
Norpro Nonstick Mini Madeleine Pan
Freshware 18-Cavity Silicone Madeleine Pan
Chicago Metallic 26631 12-Cup Nonstick Madeleine Pan


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