I was taken by a whim to make these scallop shaped cakes that other day, but there are some many different Madeleine recipes out there. Does one make the batter with or without ground almonds? Or egg whites or whole eggs? Or melted or clarified butter? Or Honey? And then which flavour?
Having bought a silicon mould from John Lewis my quest for a recipe began, not wanting to be disappointed at my first attempt I turned to JoyofBaking; a fantastic resource, written by Stephanie Jaworski, the site has every baking recipe that you will even need, the recipes are well written, easy to follow and have excellent photos. Even better, unusually for an American site all the cup measurements are converted for us Europeans.
Simple Madeleines (makes 18 – 20 mini madeleines) based on a recipe from JoyofBaking
75g Butter – melted and cool
100g Plain Flour
½ Tsp Baking Powder
2 Large Eggs
90g Granulated Sugar
1 tsp Vanilla Essence / Orange Flower Water – to taste
Pinch of salt (if using unsalted butter)
Whisk the eggs and sugar together until they have doubled in size and are light and fluffy. Slowly fold in the flour, baking powder and salt. Add the vanilla or orange flower water. Slowly add in the melted butter, gently folding all the time. When mixed cover the bowl and put in the fridge for at least 30 mins, the batter should be foamy and full of air. Put a dollop of the mixture into a well buttered Madeleine tray, each mould should be about 2/3 full. Place in an oven at 375F/ 190C/ GM 5 for around 7 minutes until risen, golden and shrinking away from the edges of the mould.
Leave for a few minutes and then turn out.
The Madeleines are best enjoyed when still warm and crisp on the outside. They can be stored for a day but will lose that just cooked crisp outside.
Hi, My sister-in-law and I have been looking for a good madeleine recipe. Thank you!! Also coming across your blog, I noticed we have the same template, I love how you streched the columms and added the banner! I just started blogging in August and have tried to do that, but still can’t figure it out. I would SO appreciate it if you could give me a tip or two on how to do that. My Hubby and I both worked on this for 3 hrs the other night, and we still couldn’t figure it out! My e-mail address is prouditaliancook@hotmail.com
Any help would be GREATLY APPRECIATED!!
It took me ages to hack the blogger template – a good few evenings, lots of wine and nearly throwing the laptop across the room. If you google “changing blogger template” there are a few blogs out there that tell you how, but it is still trial and error to get it right, mine still is not quite right (there is a patch the wrong colour at the bottom of the page). Top tip is to save the template before doing anything and then changing one thing at a time.
Enjoy the madeleines – I made Christmas ones the other day. I’ll write them up soon.
Thanks so much for the explaination, after 3 days I decided to change to another template all together. I totally agree about throwing the laptop across the room!!Ha ha) Anyway, your madeleine recipe is great!!
Hi Hippolyra,
I attempted your Madeleine’s recipe for the Taste and Create event, and
apologise for the terrible recreation. They tasted fantastic, but my patience was really tested in the process. You’ll understand why if you read my post.
[...] as the quest for the ultimate chocolate cake, but that is another post. I last made them about 3 years ago, and obviously liked them enough to write up the [...]