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French Madeleines Recipe

2015-02-15
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Sunday February 15, 2015
  • Comments : 15 Comments
  • Languages :  English  |   Français

   La version Française se trouve ICI
Delicious French madeleines !! This recipe guarantees a perfect shaped madeleine, fluffy and authentic French ! 








About this recipe

Madame d'Aubery became the specialist of cookies and madeleines, after so many years baking them for family, friends, neighbours and probably the whole Gambetta area in Lyon, France. As her favorite neighbour, I would be the first to get to taste her freshly baked madeleines, and I can't help but thinking of her whenever I bake them...


 



French Madeleines Recipe


 



French Madeleines Recipe


 



French Madeleines Recipe


 
French Madeleines Recipe

Source of the recipe

An excellent recipe by Lenôtre, found in the book "Les douceurs de l’enfance".

To purchase online, see HERE

 
French Madeleines Recipe

The recipe is on page 134

 

Ingredients

French Madeleines Recipe

For 24 madeleines

 
3 Eggs. ⅓ Cup or 150 grams. Remove the eggs from the refrigerator

30 minutes

to

1 hour

in order to set at room temperature

½ Cup Sugar (130 grams). White sugar, no brown sugar please !

1 teaspoon Vanilla Sugar (8 grams)

1 teaspoon of Honey. Raw Honey is always better than the «liquid» honey

1 teaspoon of Vanilla Extract

1 ½ Cup Flour (210 grams)

2 teaspoons Baking Powder (9 grams)

¾ Cup Butter (170 grams)

1 pinch of Salt

 

For 12 madeleines

 
1 ½ Eggs. 3 Tablespoons or 75 grams. Remove the eggs from the refrigerator

30 minutes

to

1 hour

in order to set at room temperature

⅓ Cup Sugar (65 grams). White sugar, no brown sugar please !

1 teaspoon Vanilla Sugar (4 grams)

½ teaspoon of Honey. Raw Honey is always better than the «liquid» honey

½ teaspoon of Vanilla Extract

¾ Cup Flour (105 grams)

1 teaspoon Baking Powder (4.5 grams)

⅓ Cup Butter (85 grams)

½ pinch of Salt

 

For 18 madeleines

 
2.2 Eggs. ¼ Cup or 110 grams. Remove the eggs from the refrigerator

30 minutes

to

1 hour

in order to set at room temperature

½ Cup Sugar (97.5 grams). White sugar, no brown sugar please !

1 teaspoon Vanilla Sugar (6 grams)

¾ teaspoon of Honey. Raw Honey is always better than the «liquid» honey

¾ teaspoon of Vanilla Extract

1 Cup Flour (157.5 grams)

1 teaspoon Baking Powder (6.7 grams)

½ Cup Butter (127.5 grams)

¾ pinch of Salt

 

Step 1 : The Madeleines batter


The Butter

Take the

Butter

out of the fridge and let it warm at room temperature,

30 minutes to one hour



Here's how the

Butter

should look like

French Madeleines Recipe

 

Do not melt your butter ! It would become too hot !

Make sure the butter is not hot ! A butter too hot would activate the baking powder before baking : the madeleines would be flat and would not look as beautiful !

French Madeleines Recipe

 

The Batter

Whisk the the

Eggs

(3), the

Sugar

(½ Cup or 130 g), the

Vanilla Sugar

(1 teaspoon or 8 g), the

Honey

(1 teaspoon), the

Salt

(1 pinch) and the

Vanilla Extract

(1 teaspoon).

French Madeleines Recipe

 

Whisk until doubled in size.

My advice:
  • You may get better result if your

    Eggs

    are at room temperature
  • The

    Sugar

    must be white, not brown
  • The best

    Honey

    for this recipe is a thick "raw" honey. If you live in the States, Trader Joe's sells a "Organic Raw Honey" that is thick and perfect for this

French Madeleines Recipe

 

The powders

Sift the

Flour

(1 ½ Cup or 210 g) and the

Baking Powder

(2 teaspoons or 9 g) over the mixing bowl

French Madeleines Recipe

 

Combine, using a spatula

French Madeleines Recipe

 

French Madeleines Recipe

 

French Madeleines Recipe

 

Place the batter in the refrigerator for

1 hour



French Madeleines Recipe

 

Add in the

Butter

(¾ Cup or 170 g) (soft !) and mix

French Madeleines Recipe

 

Cover with saran wrap

French Madeleines Recipe

 

Step 2 : Resting the batter


You will need to wrap the batter with plastic wrap (the plastic wrap must touch the batter, and not cover the bowl).
You will need to place the batter in the refrigerator for

4 hours

, that's a secret !

French Madeleines Recipe

 

Step 3 : Baking

Softening the batter

Let the batter soften (it's too hard) at room temperature for about

30 minutes to one hour



 

Preparing the pans

You will need good madeleines molds.
  • Silicon Molds

    You may want to avoid silicon molds as the madeleines would be too soft, but you have no choice, than use silicon molds. Silicon molds make madeleines less crusty, however some people like it that way !
  • Metallic Molds

    I prefer Metallic pans.
    If you want to purchase metallic madeleine pans, the best brand is GOBEL. In the States, you can find them at the store "Sur La Table"

French Madeleines Recipe

 

With Metallic Molds, you will need to coat them with a spray

French Madeleines Recipe

 

French Madeleines Recipe

 

I do NOT recommend to coat the molds with butter, which will brown your madeleines !

French Madeleines Recipe

 

French Madeleines Recipe

 
  • Coating Silicon Molds

    if you use silicon molds, you don't need oil or butter
  • Coating Metallic Molds

    When using metallic pans, you need to spray oil. Alternatively, you may brush melted butter and then sprinkle some flour, to make sure the madeleines will not stick, but be aware of this inconvenient : the bottom of the madeleines will get brown.
    And so you need to make the decision :
    - oil : madeleines stay golden but may stick
    - butter and flour : will not stick but will brown the madeleines.

 

Using a Pastry Bag

Take the batter out of the fridge.
To pour into the pans, pastry chefs use a Pastry Bag. Another option is to simply use a spoon

French Madeleines Recipe

 

The pastry tip size should be around 0.55" (or 35/64" or 1.4 cm) size in diameter

French Madeleines Recipe

 
French Madeleines Recipe
Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter

 
French Madeleines Recipe

Filling the molds

You need to fill the pans not more than 80% of their volume

 

Another resting time...

Make sure to not "overload" with too much batter !

Then place the mold in the fridge for about

15 minutes

.

French Madeleines Recipe

 

Preheating the oven

Meanwhile, preheat the oven at 400 °F / 200 °C.

If you have a pizza stone, place it into the oven

French Madeleines Recipe

 

Baking the madeleines

Place the pans in the preheated oven at 400 °F / 200 °C for

8 minutes

to

11 minutes

until golden

French Madeleines Recipe

 

French Madeleines Recipe

 
1. The batter melts

2. The batter fills the cavities

3. The center starts rising

4. The nice shape with the bump appears !
French Madeleines RecipeFrench Madeleines RecipeFrench Madeleines RecipeFrench Madeleines RecipeFrench Madeleines RecipeFrench Madeleines RecipeFrench Madeleines RecipeFrench Madeleines Recipe

French Madeleines Recipe
You are done !

 

French Madeleines Recipe

 

You may use a rubber spatula if the madeleines are sticking to the pan.
Turn the madeleines and leave them on the molds

French Madeleines Recipe

 

French Madeleines Recipe

 

Turning the madeleines avoid them to continue baking inside the hot pan

French Madeleines Recipe

 

Result

French Madeleines Recipe


 

French Madeleines Recipe


 

French Madeleines Recipe


 
French Madeleines Recipe

Hints

Let's sum up : to make tasty and madeleines with a good shape :
  • batter must rest 4H in the fridge,
  • oven temperature must be quite hot, preheated

    30 minutes

    ,
  • and batter must NOT be mixed before being poured into the pans.
  • If with these pieces of advice you don't get the result you expect, start by changing brands of baking powder, flour, and try another recipe of madeleines that we have on this website

 

The result and the pix






Comments for This Recipe

15 Comments
  1. On Sunday January 3, 2016
    Cindy Irving wrote:
    Love your recipes. Thanks for the tricks !!
  2. On Saturday November 19, 2016
    Anonymous wrote:
    If I use silicon mold, does the oven temperature remained the same? Thanks
  3. On Saturday November 19, 2016
    François answered:
    Silicon molds heat less than metal molds, so by safety you can increase the temperature by 10 degrees Fahrenheit, 5 degrees Celsius.
    It also depends if your oven is a conventional or a convection oven, but all in all you should be safe by adding those degrees
  4. On Friday December 30, 2016
    Edita wrote:
    Hi,in the recipe it is mentioned not to stir the batter after refrigerating. But in the Hints section says the batter must be mixed before scooping into trays. Which way is correct? Thank you!
  5. On Friday December 30, 2016
    François answered:
    Hi Edita, the right answer is :
    The batter must NOT be mixed before being poured into the molds
  6. On Friday December 30, 2016
    François answered:
    I corrected the hints section, thank you for bringing this to my attention !!
  7. On Saturday April 28, 2018
    Dona wrote:
    Do you soften batter while in pastry bag, or before placing in pastry Bag??

    After batter in pan, you mention a second resting time, but no time given.
  8. On Monday April 30, 2018
    François answered:
    Before placing in the pastry bag !
  9. On Saturday August 18, 2018
    Anonymous wrote:
  10. On Sunday December 16, 2018
    kim wrote:
    lemony? i dont see mention of lemons/juice/zest in the recipe…am i missing something?
    otherwise, I love all the detailed instructions in this recipe! i purchased a madeleine baking pan for my 9 year old neice (an aspiring chef) i think these directions will help her immensely, thank you!
  11. On Sunday December 16, 2018
    François answered:
    You are right, Kim. That's because I replaced the original recipe with this one, which is the authentic Lenotre recipe (book). I updated the recipe description : no lemon in this recipe.

    However you may want to take a look at this one if you are looking for a recipe with lemon. (but it's in French... use Google translate if you want to see it HERE)
  12. On Tuesday April 2, 2019
    Lisa wrote:
    Where can I find a recipe for madeleines written in French? Merci!
  13. On Tuesday April 2, 2019
    François answered:
    theres a link on top of the page to the recipe in French...
  14. On Friday September 13, 2019
    Liivi wrote:
    Thank you for the thorough description, but may I use less sugar if I prefer less sweet, or does it affect the appearance?
  15. On Friday September 13, 2019
    François answered:
    That works with less sugar...

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To purchase the book online, see HERE

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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

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Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

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Ham

,

Ham hock

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Hazelnuts

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Hoisin sauce

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Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

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Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

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Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

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Salmon

,

Sausage

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Sesame oil

,

Sesame seeds

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Spinach leaves

,

Split peas

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Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

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Vanilla Custard

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Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



3 Eggs

½ Cup Sugar (130 g)

1 teaspoon Vanilla Sugar (8 g)

1 teaspoon of Honey

1 teaspoon of Vanilla Extract

1 ½ Cup Flour (210 g)

2 teaspoons Baking Powder (9 g)

¾ Cup Butter (170 g)

1 pinch of Salt