Desserts

Madeleines

Originally from Northern France, those small individual cakes are perfect for an afternoon treat.

Madeleines are mostly made of butter, flour, sugar, and eggs in equal parts, baked in a special moulded tray, called a madeleines tray.

Madeleines are best eaten by themselves, with jam, chocolate spread, or covered in a lemon drizzle.

Ingredients

For 12 madeleines:

Recipe

In a bowl, whisk together:

Keep whisking until the mixture turns pale and airy.

Sift 50 grams of flour into the egg and sugar mixture. Keep whisking the batter until the flour is completely integrated.

Once the flour is completely integrated, sift another 50 grams of flour into the batter, and slowly integrate it using a spatula. This should help the mixture stay airy.

Using the same process, sift 5 grams of baking powder in the batter, and integrate it using a spatula.

Using the same process as before, integrate 100 grams of melted butter into the batter. Pour the melted butter in the batter. Using a spatula, slowly fold the batter on top of the butter until both are completely integrated.

Set the batter aside, and preheat an oven to 200℃.

Once the oven reaches 200℃, spoon the batter into the madeleines slots on a madeleines tray. The batter should be enough to make around 12 madeleines. There is no need to make sure the batter is evenly spread throughout each slot, it will spread on its own during the baking process.

Bake the madeleines for 9 minutes at 200℃. They will slowly rise during the baking process, and will take the shape that makes them so distinctive.

Once the madeleines are cooked, take the tray out of the oven and set on a wire rack to cool. When the madeleines are at room temperature, you can safely take them out of the tray.

Madeleines are best enjoyed at room temperature, covered in jam or chocolate spread, or just on their own!