Recipe: Madeleines

Ask and you shall receive. Oh wait, you didn’t ask…but here it is anyway! Aren’t surprise gifts the best? My friend has an affinity for Madeleines so I decided to make him some homemade madeleines with his christmas gift this year! It was my first time making them and they require a special pan but it’s worth it! Homemade gifts are the best right? I have to be honest, I’m not a fan of madeleines. Actually, Kristian is the only person I personally know that likes madeleines…lol. I did taste one and thought it was okay? I did get some honest feedback from Kristian and I think I need to reduce the lemon zest and somehow make the madeleines a bit more airy. Not sure how yet…but I will share the recipe I used!

150102-01Packed and ready to go!

150102-02Eggs and Sugar

150102-03Sifted flour – it didn’t ask for sifting but I just do it for all recipes

150102-04The madeleine pan!

150102-05Gosh, spooning them into the pan was the hardest part. As you can see…I wasn’t super consistent. You shouldn’t fill the shells all the way since it does rise..I think the bottom left corner would probably be the best amount to put in.

150102-06Fresh out of the oven, cooling on the rack.

150102-07I found these cute boxes at Islands Marketing! Have you ever been to this place before? It’s located in Kalihi and they sell the cutest packaging! Hidden gem they are. Unfortunately they are only open during weekdays so I can’t really get out to them unless I have a special day off.

Classic French Madeleines
Recipe from: Madeleines: Elegant French Tea Cakes to Bake and Share by Barbara Feldman Morse

8 tbsp. unsalted butter, plus 2 tbsp. melted for pans (optional)
1 cup flour
1/2 tsp. baking powder
3 eggs
2/3 cup sugar
1 tsp. vanilla
1 1/2 tsp. grated lemon zest

1. Place a rack in the center of the oven and preheat to 350 degrees. Coat two 12-shell pans with baking spray or brush with melted butter.

2. In a small bowl, whisk together flour and baking powder. Place 8 tbsp. butter in another bowl and microwave on low power for 1 minute or until melted. Cool. In a large bowl, using a hand or stand mixer, beat together eggs and sugar on medium-high speed until mixture is light and fluffy, 3 to 5 minutes. Add vanilla and zest and beat for another minute. Fold in flour mixture until just blended, then drizzle cooled butter over the batter and incorporate completely.

3. Pour into shell molds until almost full. Bake for 10-12 minutes, until madeleines puff up and are golden brown. Let cool on wire rack for 2 to 3 minutes. Then remove madeleines from pans and cool completely on rack.

Makes: 24
Prep time:
15 minutes
Cook time: 10 to 12 minutes

4 comments

  1. Arlene says:

    They look good to me! So thoughtful of you to make something homemade.

    1 1/2 teaspoons of lemon zest seems like a lot for only 1 cup of flour, I imagine the ones you made were really lemon-y tasting. I love lemon-y sweets. My favorite Big Island Candies cookie is the lemon shortbread, with or without the white chocolate coating. So good!

    • Jenny says:

      Thanks so much Arlene! And thanks for your thoughts on the lemon zest, I did taste them and they did taste lemon-y. I do enjoy lemon but should cut it down in this recipe. Maybe even 1/2 teaspoon would be enough. I’ll have to try the lemon shortbread you’re talking about! I’ve been on a lemon kick!

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