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French Butter Cakes (Madeleines)

French Butter Cakes (Madeleines)

Judy Farris

Judy Farris

Sponge cake cookie--in shell shaped molds.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
  2. Melt butter and let cool to room temperature.
  3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  8. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
  9. Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
  10. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

simon
304

simon

8/26/2007

Easy and precise. For those who have similar questions like me. You need a madeleines pan. I got mine at Bed bath and beyond. I used muffins pan earlier and it was a disaster. If you wonder whether baking powder is needed like in other recipe, and the answer is no. Make sure the eggs mix is thick before you fold in flour and butter, it took about 10 minutes at high speed.

fyrcrakr
240

fyrcrakr

4/7/2008

These were superb, and I have to disagree with the reviewer who said a good Madeleine should be dense and buttery (like the ones from Starbucks). Have you ever had a REAL French Madeleine? They're lighter than air. Starbucks serves very nice molded pound cakes, NOT Madeleines.

Iolanthe
236

Iolanthe

4/4/2008

I am a real beginner, but I had no trouble with this recipe at all. The hard part, actually, was selecting a madeleine pan - there were many different ones to choose from at the cooking supply store, from $10.00 - $79.00, depending on size and material. I bought the $10.00 metal one (which makes one dozen 3" madeleines), and it worked absolutely fine. So no need to spend a fortune to get good results.

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