Madeleines are one of my girl’s most favorite treats! Their love for these special little “cookie-cakes” must come from their father who is also obsessed by them too. Ironically, he was born on Rue Madeleine in Angers, France. Wonder if that has anything to do with it? 🙂
They are really much easier than they look, if you follow a few key tips. Tip#1 is to use a non-stick metal pan. (This link goes to Amazon where I am an affiliate partner)
This is not the time for those silicone wonder molds people. Non-stick metal all the way! I find those silicone molds don’t allow for even browning like the non-stick metal does. I know they are tempting for the “so easy they just pop out effect” but not to worry the non-stick metal will do that too 🙂
For a step-by-step tutorial outlining all the tips you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (it’s free!)
- 3 eggs
- ⅔ cup (130 g) sugar
- 1½ (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
- Preheat oven to 350F/(176C).
- Beat eggs with sugar until pale yellow. Add zest.
- Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter.
- Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.
- Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well.
- Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way.
- Bake 7-8 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool.
- Once cooled completely and dust with powdered sugar and serve!
- These are best eaten the day they are made. Batter can be made 2 days ahead of time.