Easy recipe for plain, fluffy madeleines
Soft and slightly domed, madeleines melt our mouths at any time of day. These traditional French mini cakes , recognizable by their characteristic shell shape, are a real treat for the taste buds. An easy recipe that's sure to take you back to childhood, perfect for a coffee break or a children's snack. Here, we offer you a plain version of these mignardises :-) The secret to their soft texture? Resting in a cool place and careful baking will give them that characteristic lumpy texture. But don't hesitate to vary the pleasure by adding lemon zest or a chocolate shell! Other variations, such as orange blossom or vanilla, will also enhance your homemade madeleines. Step by step, we explain how to make this essential French pastry, illustrated with photos. The rest is up to you :-)
Ingredients
Materials
- A madeleine mould, preferably silicone
Preparation
Mix eggs and sugar. Add flour and baking powder. Mix well.
Melt butter. Add to previous mixture. Beat until creamy.
Pour into moulds.
Refrigerate for at least 1 hour.
Bake for 6 minutes at 430°F/220°C and then 6 minutes at 350°F/180°C.
And it's ready, enjoy!
Observations
How do you get a bump on your madeleines?
The famous madeleine bump is formed by thermal shock during baking. To get it:
- Let the batter rest in the refrigerator for at least 1 hour, if not overnight.
- Pour the chilled batter into lightly buttered molds.
- Bake in a very hot oven (430°F/220°C) for 5 minutes, then turn down to 350°F/180°C to finish baking.
Tip: Fill the molds only 3/4 full to avoid overflowing.
How to make puffy madeleines?
For airy, puffy madeleines, it's essential to :
- Whisk eggs and sugar well to incorporate air.
- Use baking powder or baking soda for optimal rising.
- Respect thermal shock (cold batter + hot oven).
Tip: Add a touch of honey to the batter for an even softer texture.
How to make the perfect madeleines?
To make perfect madeleines, here are the mistakes to avoid:
- Don't overmix the batter, to avoid it becoming too dense.
- Thoroughly butter and flour the mold for easy unmolding.
- Respect the resting time: a rested batter makes better madeleines.
Tip: Do not open the oven door during baking to avoid disturbing the rising process.
What gives a madeleine its taste?
The taste of homemade madeleines is based on :
- Melted butter (preferably semi-salted butter for more flavor).
- Vanilla, lemon or orange zest for an aromatic touch.
- A touch of honey for sweetness and extra softness.
Tip: You can also add a little orange blossom or rum to flavor the batter.
How to store homemade madeleines?
To keep your madeleines moist for longer:
- Place them in an airtight container at room temperature.
- Add a sugar cube to the container to absorb moisture.
- Do not store in the refrigerator, as they may harden.
Tip: You can also freeze them and reheat them in the oven for a few seconds to restore their softness.
Can you make madeleines without baking powder?
Yes, but they won't be as puffy. You can replace the baking powder with baking soda and a few drops of lemon juice to activate the rise.
Why are my madeleines hard?
If your madeleines are too dry, it may be due to overcooking or a lack of fat. Remember to reduce the baking time slightly and use plenty of melted butter.
What flour should I use to make madeleines?
Pastry flour flour is ideal for light madeleines. You can also use a mixture with almond flour for a softer texture.
Can I make the madeleines the day before?
Yes, in fact we recommend it! Batter left to rest overnight in a cool place will make even puffier, more fragrant madeleines.
Nutrition
- Carbo: 144.2g
- Total fat: 37.4g
- Saturated fat: 21.4g
- Proteins: 24.7g
- Fibers: 5g
- Sugar: 62.5g
- ProPoints: 28
- SmartPoints: 42
