Madeleines Recipe

Elena Butuc

This recipe had been on my "to do" list for a long time and, when I got my hands on some silicon madeleine moulds, I knew its time had come. It was a wonderful and very fast process. I didn't need to grease the moulds, my madeleines came off the tray easily and everyone was happy.

I got 27 soft and fluffy cakes from this madeleines recipe. I had two moulds 8 cups each which I baked alternately. Think of how to change the recipe depending on how many madeleines fit in the pan.

I went with the most common version and made them simple, with vanilla. You can add various flavors, cocoa, lemon / orange peel, seeds and even oatmeal. Watch the amount of flour, though. The madeleine batter should not be very thick, otherwise the cookies will be denser and not very fluffy.

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Ingredients

Metric US

●

Egg

4 pieces

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Sugar

120 g

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Melted butter

120 g

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White flour

150 g

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Baking powder

1 tsp

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Vanilla Extract

1 tbsp

or other favorite flavors

Step by step

Step 1

In a bowl, combine eggs, sugar and the desired flavors - vanilla, grated lemon peel etc.

Step 2

Beat well with the mixer until it changes color.

Step 3

Gradually add in the melted and cooled butter, continue to mix a bit more.

Step 4

Add flour and baking powder.

Step 5

Mix well so that the batter is not lumpy. You'll notice that it's a bit more runny but I recommend leaving it like this and not adding more flour. Otherwise, you risk getting slightly denser madeleines.