Madeleine. Are they a cake or a cookie? Introduced in Paris
in 1755 as a desert for royalty. A sponge like cake that looks like a cookie but tastes like a cake. Baked in a
pan that resembles a scallop shell or a cat’s paw. A classic, beautiful shape.
They can be baked with a variety of flavors, but I love the buttery-lemon ones
the best. A perfect touch to end a meal. Fabulous with fresh fruit, sorbet or just by themselves. If you are entertaining, the batter
can be made a day ahead. Bake and glaze, minutes before quest arrive, and the
house smells heavenly. Certainly a lot
of oooohs and ahhhhs will come your way. A warm welcome for your quests. And so simple, but yet baking a perfect Madeleine is an art form.
Lemon Madeleine Recipe-
3 Large Eggs, room temperature
2/3 Cup Sugar
1/8 Teaspoon Salt
1 ¼ Cup Flour
1 Tablespoon Lemon Juice
8 Tablespoons Butter, melted
Additional Butter, for pans
Lemon Glaze-
1/2 Cup Powdered Sugar
1-2(plus or minus) Tablespoon Lemon Juice
2 Tablespoons Butter, melted
1-2 Packet Lemon Crystals
This is my nesewt Madeleine pan, with heart shaped shells. It will fun to see how they turn out!
To prep, place your Madeleine pan in the freezer (I store mine in the freezer so it it always ready) several hours in advance.
In a stand mixer, beat eggs, sugar and salt until thick and
frothy.
By hand, fold flour by small amounts into the
egg/sugar/salt.
Add fresh squeezed lemon juice to melted butter, fold into
batter.
Cover your bowl with a cloth and refrigerate for at least one
hour.
Preheat oven to 425 degrees.
Once oven has reached baking temperature, melt several
tablespoons of butter. Remove pan from freezer. Lightly brush the indentations
with melted butter. The butter will start to freeze with contact on the pan.
Butter, even if you are using a non- stick pan, it will give your Madeleine that
golden color.
Make your lemon glaze. Melt butter, add to sugar and lemon
juice and lemon crystals. Add a little lemon zest here, if you like.
Place by teaspoon, drop batter into the indentations, fill
about ¾’s full. Do not spread.
Bake 8-10 minutes. You will have to judge this step. The
Madeleine should be springy to touch, slightly golden on the edges. You should
have a nice big “bump” in the middle. This is the trademark for a perfect
Madeleine. Please do not over bake.
Once out of the oven, let cool just for a second or two,
until you can flip over into the pan, ridge side up. Let cool briefly, and
brush with lemon glaze. Let cool
completely.
A beautiful treat. Cake, cookie, you decide. But, fork or
finger?
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