Having already been blogging near two years, I thought it will be great for me to start trying out more new bakes, new equipment and challenge myself by attempting more technical bakes. As such, I tasked myself to purchase these new equipment and a handy Madeleines tray is exactly one of that. It helps too that I really like these little French butter cakes and hence, I am presenting to you my classic madeleines recipe!
Madeleines, being delightfully buttery, naturally find its place during tea sessions and for indulgent individuals, our breakfast tables.
It is a pity that Madeleines are relatively difficult to find in the tables of cafes and tea places and as such, I have tasked myself to make some and spread the good word of Madeleines!
As per my usual style, I will break down this madeleines recipe sharing into taste and texture, method of preparation and ingredients.
Some parts of this will contain my experimental process but I will make sure to keep it short and sweet!
For the taste and texture, you will have really delightful buttery little cakes that are slightly airy but still with an amazing bite to it. It can easily disintegrate into your mouth quite effortlessly, as easy as it is to enjoy these delights!
You can definitely achieve either a chewy or an airier texture depending on your liking. I will share this under the method part of my sharing which brings me to the next point.
For the method of preparation, I would strongly recommend either a handy handmixer or some elbow grease. I honestly prefer the former, a handmixer. I am not so sure if my hands are sore from all the writing for my assignments, but even using a handmixer makes my hands slightly sore.
This is because you will be beating the batter for up to 10 minutes with a handmixer (and much longer with elbow grease!). Nonetheless, both should give the same outcome and it is pretty much up to personal preferences as well as the equipment you have on hand (i guess a hand is an equipment too!).
Refrigeration here is crucial. I have yet to find the science and reasoning behind it but if you do have it, send it over!
I do realize, however, if you do refrigerate it for too long, you will have a dense outcome. So this is up to you on how you would like it!
Last but not least, the ingredients.
I strongly recommend a decent brand of butter. You certainly do not need the best but a good one will go a long way in achieving an amazing buttery finish. Remember that these are little French butter cakes afterall, and butter is certainly a highlight here!
With that, here’s a picture of my first outcome! (The top picture is my final bake where I am happy with the experimentation!).
Here’s my madeleines recipe. I name the my Classic Madeleines and I hope you enjoy these too!
Classic Madeleines Recipe
by Javier Tan March-31-2019
The perfect go to for a classy and elegant yet relative effortless bake for tea sessions and breakfast!
- 1/3 Cup + 2 Tablespoons or 110g Unsalted Butter, Melted, set some aside for greasing the tray
- approx 1/3 Cup or 70g Granulated White Sugar
- 2 Large Eggs, each weighing 55-60g including the shell
- 1/4 Teaspoon or 1g Baking Powder
- 1/4 Teaspoon or 1.4g Table Salt
- 1 Teaspoon or 5ml Vanilla Extract or 9ml of Vanilla Essence
- 3/4 Cup or 90g All-Purpose / Plain Flour, Sifted
- 1/8 Teaspoon or a Pinch Cream of Tartar (optional). Helps stabilize the whipped egg and allow you to whip it up faster.
- Mix together the two eggs and a sugar in a clean metal bowl or the bowl of a stand mixer. Add cream of tartar here, if using.
- Beat at high speed for about 7-9 minutes until it is light,frothy and tripled in volume (please contact me if you would like a video).
- Once done, add in the vanilla and salt and beat until well incorporated.
- In a separate bowl, mix together plain flour and baking powder. Sift it.
- Fold in the sifted flour and baking powder until you no longer see any of the dry ingredients.
- Fold in a big portion of the melted butter (reserving about 15-20g for coating the madeleine pan) until a single consistency is achieved. Do not overfold or mix it or you risk deflating the batter.
- Cling wrap the bowl and refrigerate it for approximately 30 minutes.
- Preheat the oven to 180 degrees C and grease the madeleine pan each time with reserved melted unsalted butter when ready to bake a batch.
- Place between 1 Tablespoon and about 1 and 1/2 Tablespoon (about 17g – 23g) of batter into each madeleine tray, depending on the size of each madeleine. Do not put too much or it will overflow and stick to the sides.
- Bake for about 12min 30s to 15 minutes or until lightly golden brown. Save the remaining batter in the refrigerator if you are not baking all at one go. Baking time will be slightly shorter if using less batter, so watch carefully after the 10 minute mark!
- Serve with tea/coffee/milk with powdered sugar or go plain! Enjoy! I store mine in airtight containers / bags within 5 minutes of baking to lock in the moisture of these cakes.
- Prep time:
- Cook time:
- Total time:
- Yield: Approx 16-20 amazingly buttery Madeleines!
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Best eaten within 48 hours or 2 days!
- Feel free to ask if you need help especially if you do not know how the whipped eggs should look like!
– Bakeomaniac, Javier Tan