madeleines!
These pretty madeleines are the perfect springtime treat and way easier than you’d think!
what are madeleines?
Madeleines are tiny little cakes, traditionally baked in a specialty pan which results in that classic seashell shape. The cakes themselves taste like sponge cakes, which makes them ideal for customizing and flavoring in an infinite number of ways.
what ingredients do you need?
Though you can add any spices and flavorings that you like to these little cakes, you’ll start with a short list of very simple ingredients:
- butter
- eggs
- granulated sugar
- vanilla extract
- flour
- baking soda
- baking powder
- kosher salt
how do you make them?
There are dozens of articles, posts and videos on how to make the perfect madeleine – specifically, how to get that signature “bump” on the underside. I will admit that I had a few fails before I got it right – and you can see that while I got that bump eventually, it’s not the sky-high bumps that you often see. I was honestly okay with this as the cakes themselves were light, tender and flavorful. Pick your battles!
Making madeleines is as easy as whipping up a simple cake batter, pouring it into your special pan and baking. This makes madeleines a perfect treat to serve up if you don’t have a lot of time or don’t want to run to the store to get that extra ingredient (this is, of course, assuming that your baker’s pantry is stocked!).
some tips for success!
That said, here are just a few no-fuss tips to ensure successful madeleines!
Let your eggs get to room temperature – I say this all the time and it especially holds true here: room temperature eggs will beat up with more volume than cold.
Brown your butter – while not a rule, per se, the simple act of letting the butter cook a little longer – till it gets golden brown and smells nutty – will upgrade any baked good without any extra work.
Chill the pan and the batter – once you’ve greased the pan, pop it in the fridge or freezer. This will ensure a clean release of your madeleines once baked. And the batter MUST be chilled before baking. The cold batter hitting that hot oven is what helps it rise and yield the coveted bumps.
here’s how I made these pansy madeleines (and what I’d do differently next time)!
Longtime readers know that I pretty much eschew single-use kitchen items. But a client asked for madeleines so here we were. The pan had been sitting in an out-of-the way cabinet since then, till I found myself with some leftover (and perishable) edible flowers from this cake.
And I thought, how pretty would floral madeleines be!
I scoured the web for as many tutorials as I could find, and it seemed as if this technique would be simple enough: clean and dry the pan once cooled, then place a flower into each well, followed by some melted chocolate. Press a cooled madeleine into the chocolate, let set and then remove.
Ummmm, NOPE.
Having experienced many fails over the many years I’ve been baking, I’ve learned to proceed with caution when trying something new. I did not do this! Bad Sheri! Disaster! Not one but TWO failures – and my flower supply rapidly dwindling – forced me to give up. I wound up dipping the cooled cakes in melted chocolate and using tweezers to gently place the flowers on top.
Sigh.
I’ve read a lot about how you should never – EVER – use a silicone pan for madeleines. That only metal will result in the right color and texture. As someone who doesn’t use silicone pans (despite my love for silicone mats) I would tend to agree. But if I were to make dipped madeleines again I would 100% use a silicone pan. It is – IMO – the only way to guarantee a clean release. That said, if you’re not going to dip them then I’d go with a metal pan for sure. THAT said, if you are going to be a regular madeleine baker, maybe you want to have both? Metal for baking and silicone for coating?
Let me know if you try these!
Madeleines
Ingredients
- 6 tablespoons unsalted butter
- 2 large eggs, at room temperature
- 6 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 4 ounces white chocolate
- edible flowers
Instructions
- Grease a 12-cavity madeleine pan and place in the fridge.
- Place the butter in a small saucepan. Melt over medium-low heat and bring to a simmer. Continue to cook until the butter turns golden brown, with a nutty aroma. Remove pan from heat and set aside to cool slightly.
- Beat the eggs till just blended, then add the sugar and vanilla. Beat on high for 5 minutes. Slowly add the brown butter (being sure to scrape up any of the solids at the bottom of the pan). Add the flour, baking powder, baking soda and salt and beat till blended. Chill the batter for 1 hour.
- Pre-heat the oven to 375 degrees.
- Place the batter in a disposable pastry bag and snip an opening in the corner. Pipe the batter evenly into the wells in the pan. Bake for 8 - 12 minutes or till golden brown around the edges. Cool the madeleines in the pan on a wire rack for 5 minutes, then remove to rack to cool completely.
- For dipped and decorated madeleines I suggest a silicone pan. Melt the chocolate in a bowl set over a pan of barely simmering water and transfer to a disposable pastry bag. Place a flower in each of the wells and pipe the melted chocolate over to cover. Gently press the cooled madeleine into the chocolate and let set completely before removing.
Notes
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
