Madeleines
Light, buttery madeleines with browned butter, lemon zest and orange flower water. Easy steps for perfect shell shape and warm, tender crumbs.
If Marcel Proust were alive today, he'd recognize this traditional French Madeline cookie instantly. Although I still use my old-fashioned French Madeline molds, I recommend that you go 21st. Century and purchase non-sticks molds because even with browned butter, these can stick.
Submitted by: Dorothy Packer-Fletcher from Worcester, MA
Yield: Makes 24 Madelines
- Brown the butter and brush it on molds for nutty flavor and a nonstick surface.
- Whip egg whites and fold gently to keep the batter light and produce the rise.
- Fill shells half full and bake in a very hot oven (400 F) about 10 minutes; eat same day for best texture.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What is a madeleine?
A madeleine is a small, shell shaped French sponge cookie. It is light and buttery with a slightly crisp edge and a tender, bouncy crumb.
Why does the recipe call for browned butter?
Browning the butter adds a nutty, caramel like flavor that deepens the cookie taste. Brushing molds with the browned butter also helps release the madeleines after baking.
Do I need special molds to make madeleines?
Yes, shell shaped madeleine molds give the classic look. Modern nonstick molds are easiest. If you use old metal molds, brush them well with browned butter to prevent sticking.
Why separate the eggs and whip the whites?
Beating the egg whites traps air. Folding those whites into the batter gently keeps that air, giving the madeleines a light texture and helping them rise.
How full should I fill each mold and how long do I bake them?
Fill each shell about half full. Bake in a preheated 400 F oven for around 10 minutes, until the cookies are risen and golden brown. Cool a few minutes before unmolding.
How do I get the signature hump on madeleines?
A hot oven is key. You can also chill the batter for 30 to 60 minutes before baking to help the outside set quickly while the center puffs up. Do not overfill the molds and fold the batter gently to keep air in.
Can I make the batter ahead or store finished madeleines?
You can chill the batter for up to a day before baking. Finished madeleines are best eaten the day they are made. Store leftovers in an airtight container at room temperature for up to 48 hours, or freeze for longer storage. Rewarm briefly in a low oven or a few seconds in the microwave.
Can I change the flavoring listed in the recipe?
Yes. Orange flower water can be swapped for 1 teaspoon vanilla extract or 1/4 teaspoon almond extract. You can also increase lemon zest or add finely grated orange zest for a citrus twist.
What is a madeleine?
A madeleine is a small, shell shaped French sponge cookie. It is light and buttery with a slightly crisp edge and a tender, bouncy crumb.
Why does the recipe call for browned butter?
Browning the butter adds a nutty, caramel like flavor that deepens the cookie taste. Brushing molds with the browned butter also helps release the madeleines after baking.
Do I need special molds to make madeleines?
Yes, shell shaped madeleine molds give the classic look. Modern nonstick molds are easiest. If you use old metal molds, brush them well with browned butter to prevent sticking.
Why separate the eggs and whip the whites?
Beating the egg whites traps air. Folding those whites into the batter gently keeps that air, giving the madeleines a light texture and helping them rise.
How full should I fill each mold and how long do I bake them?
Fill each shell about half full. Bake in a preheated 400 F oven for around 10 minutes, until the cookies are risen and golden brown. Cool a few minutes before unmolding.
How do I get the signature hump on madeleines?
A hot oven is key. You can also chill the batter for 30 to 60 minutes before baking to help the outside set quickly while the center puffs up. Do not overfill the molds and fold the batter gently to keep air in.
Can I make the batter ahead or store finished madeleines?
You can chill the batter for up to a day before baking. Finished madeleines are best eaten the day they are made. Store leftovers in an airtight container at room temperature for up to 48 hours, or freeze for longer storage. Rewarm briefly in a low oven or a few seconds in the microwave.
Can I change the flavoring listed in the recipe?
Yes. Orange flower water can be swapped for 1 teaspoon vanilla extract or 1/4 teaspoon almond extract. You can also increase lemon zest or add finely grated orange zest for a citrus twist.
I loved them and so did everyone else. I used the butter only to coat the pans.