INGREDIENTS:
3 eggs 2/3 cup (130 g)
sugar 1 1/2 (7.5 ml)
tsp orange zest
1 cup (120 g)
flour 1 tsp (5 ml)
baking powder ¼ tsp (1.25 ml)
salt 6 tbsp (60 ml)
melted butter 1 tbsp (7 g)
powdered sugar for dusting
Hey guys. Today I’m gonna share a recipe with you that I get requests for all the time, homemade Madeleine. If you’re not familiar with a Madeleine, you are in for a treat. It’s a French style cookie that’s really more like a little cake. They’re delicate and dainty, and perfect when served with a cup of tea. They also happen to be my husband’s favourite cookie.
So, let me show you how to make a foolproof Madeleine. So, the first thing we’re gonna do is take three eggs, and combine it with two thirds cup of sugar, whisk that up until it’s nice and combined.
You’re looking for your mixture to be nice and pale yellow. At that stage you’re going to add a teaspoon and a half of orange zest. You could also use lemon zest or even lime zest if you wanted to. I really like the orange. I think that it adds a really beautiful sweetness to these. Or you could also add a teaspoon of vanilla and turn them into vanilla cookies.
Whisk that up. And then you can set that aside. And in a smaller bowl we’re going to add a cup of flour, a teaspoon of baking powder, and a quarter teaspoon of salt. And then we’re gonna add this flour mixture to our wet ingredients, just stirring it gently until it’s all combined.
Then the final step is to add six tablespoons of melted unsalted butter. And that’s basically it.
Your Madeleine batter is done. Now, here’s the hard part. This is the part where it can all go wrong.
You do need to refrigerate the batter for at least an hour. Overnight is even better, but an hour will do the trick. And the reason you want to do this is one of the hallmarks of a true Madeleine, it is the little hump that the cookie gets.
And it only gets that if you let your batter refrigerate. So, if you don’t care about being a traditionalist and you just want to make the cookies right away, you could pop them in the oven, but if you want to wait and get that true Madeleine hump, well then, you have to refrigerate it for at least an hour.
Now, when it comes to Madeleine pans, there are a lot of varieties on the market. And you can make yourself crazy trying to figure out which one works best. Let me save you the effort. I think the ones that really work the best are the non-stick metal pans. This is going to provide a really beautiful, lightly browned Madeleine that will just pop right out of its shell.
But, for a little added insurance, I do recommend taking a little bit of baking spray, spraying it into a bowl, and then taking a pastry brush and just dabbing it lightly into each shell. I think this works better than taking the can and spraying the whole pan because then it’ll have a tendency of burning, and then your edges will get too brown.
Now, when it comes to portioning out the batter, here’s my other tip for you. It really helps if you can use a mini ice scream scoop that’s about one and one quarter inch in size. And the reason why this is helpful is it’s just going to allow for all your cookies to be even.
And the other tip is, once you scoop it and plop it in the centre of the well, just stand back and let it do its thing. Don’t go in there and try to spread out the batter because gravity will just take over for you and will spread that batter out in a nice even way.
Then you’re going to pop these in a 350 degree oven for just eight minutes.
You really wanna know when to pull these Madeleines out because if you let them go too far, they’ll get too browned around the edges. And then if you don’t let them go far enough, they’re not going to get that little hump. So I find that anywhere from seven to eight minutes is just perfect.
Then allow your cookies to cool until you try to handle them. And then once they are cool enough to handle, you can pop them out of your tins and dust them lightly with some powdered sugar, pop them on a plate, and then you can serve them with your favourite cup of tea.
I love these cookies because they’re so dainty and elegant. And they’re perfect for any springtime occasion, like a baby shower or bridal shower, or even Mother’s Day. I hope you give this recipe a try, and let me know what you think.
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