France is the land of beautiful desserts and one such unique French cake is the madeleine. Madeleines are small shell shaped cakes or soft cookies which are perfect for eating with tea. These little treats are just perfect to tone down the anxiety of your sweet tooth as they are very easy to prepare and can be eaten at any time of the day without caring for an occasion.
So, if you have been only listening about these famous French cakes, you can now lay your hands on them by easily preparing them in your home.
Difficulty level: Easy
Yields per recipe: 24-28
Preparation time required: 25-30 minutes
Baking time required: 11-13 minutes
1 madeleine tray
1 large bowl
1 rubber spatula
1 standing or handheld mixer
1 large mixing bowl
1 wire whisk
1 spoon or scoop
1 cup of all-purpose flour
2 large eggs
1 large egg yolk
1 teaspoon of lemon zest
½ teaspoon of baking powder
A pinch of kosher salt
1 teaspoon of pure vanilla essence
6 tablespoons of butter (salted or unsalted)
1 cup of white granulated sugar
Method of Preparation
1. Attach the bowl of your mixer to it and fit a whisk attachment to the mixer. Now take the eggs and the egg yolk and put them into the bowl of the mixer. Whisk the eggs on medium high speed until you get a pale yellow colored and fluffy mixture. While the eggs are whisking, preheat your oven to 375 degrees Fahrenheit and then take a large bowl and a sieve.
Place the sieve over the bowl and tip the flour into the sieve. Shake the sieve lightly to sift the flour and to take out all the lumps from it. Once done, add the baking powder and the salt to the flour. Mix all the dry ingredients with a wire whisk and then set aside the bowl of dry ingredients.
2. Once the eggs are thoroughly beaten and you get a pale yellow colored mixture, add-in the sugar and beat the mixture once again for 2-3 minutes on high speed. Once done, grate a teaspoon of lemon zest over the batter and also add 1 teaspoon of vanilla extract. Scrape the sides of the bowl to gather the batter sticking on the walls of the bowl and then beat the batter on high speed for 1 minute.
3. While the batter is beating, take a saucepan and put the butter in it. Make sure that your butter is softened before you melt it because softened butter takes less time to melt. Put the butter into the saucepan and place the saucepan on the stove. Light up the flame and set it on medium. Melt the butter completely and then transfer the melted butter to a bowl to cool it down.
4. Once the batter is well combined, take off the bowl from the mixer and place it on your working table. Then take the flour mixture and add 1/3rd of it to the batter. Fold in the flour mixture gently with a rubber spatula and then fold in the remaining flour mixture in batches. Do not over-mix the batter while folding-in the flour, because that will deflate the batter and you won’t get spongy madeleines.
5. Once the flour mixture is combined, add the melted butter to the batter and gently fold it in. Next, take the madeleine tray and grease it liberally with cooking spray. Spray the cooking spray on each mold and dust the molds with a bit of flour. Shake and tilt the pan to coat the molds with the flour and then flip the pan to discard the excess flour from it. Once you are ready with the batter and the madeleine tray, spoon out a little bit of the batter and fill a mold with it.
6. Do not fill the molds too much with batter because the madeleines will expand and swell up while baking. Fill all the madeleine molds with the batter and then insert the tray into the preheated oven to bake the madeleines for 11-13 minutes or until a tester inserted into the deepest part of the madeleines comes out clean. The edges of the madeleines should turn into a slight brownish color when they are perfectly baked.
Once done, take out the madeleine tray from the oven and place it on a wire rack to cool down the madeleines for 5-7 minutes. Once the madeleines are cooled enough to handle, just pull them up from the molds either with your fingers or with a spoon. Finally, sprinkle a little bit of powder sugar on top of the madeleines to serve.
1. If your madeleine tray is small, reduce the baking time to 7-9 minutes.
2. To soften up your cube of butter, take it out from the refrigerator at least 20 minutes before you start the recipe.