Madeleine is one of my favorite desserts. Although there are many versions of legends associated with the invention of madeleine, it is commonly accepted that madeleine originates from Northeast France.
Madeleine cakes (or cookies? debatable) are so easy to make and they’ll definitely satisfy your sweet tooth. Try dipping Madeleines in white chocolate sauce, and topping them with nuts/ dried flowers, etc. to make them look fancier.
Don’t hesitate to make madeleines with my recipe. Spoil your family and friends with these delicious beautiful treats, they must be surprised how professional these mini shell-shaped cakes look!
Ingredients (makes 9 large Madeleines) The very basic formula
- 50g butter, melted, cooled
- 1 large egg (room temp.)
- 50g sugar
- 50g flour
- 1/2 tsb baking powder
For upgraded versions:
- Original: add a few drops of vanilla extract and lime zest if desire
- Chocolate/ green tea flavor: substitute 5 g of flour with cocoa powder/ matcha powder
- Earl grey: add 1 bag of earl grey tea to melted butter, let stand
- Beat egg, sugar and lime zest just to blend, do not over-mix.
- Sift in dry ingredients (flour, baking powder, cocoa/matcha powder), beat until just blended.
- Add melted butter which has returned to room temperature.
- Stir and combine the ingredients until the batter is smooth. Refrigerate for at least 30 min.
- Divide batter into madeleine pan, bake at 190°C.
- Bake for 12-15 min until puffed and golden brown (time may vary depending on size of madeleines)
Decorate Madeleines with white chocolate and edible flowers etc.
Don’t they look professional?
(photo cr to my friend lamjaeat)