French Madeleines? Say no more. It’s French so it’s good, right? Well, I’m might be biased. But I made it so it’s good! How about that? And I’m French! Hehe, and quite modest, I may add.
As you might have understood, madeleines were a good that used to be personally imported. Special request for my breakfast. In France, it’s also sold in a ”finger” shape, oh-my-god, the perfect shape for dunking! That’s a little pleasure of life that warms up my heart and makes me feel like I am having a coffee in my Dad’s house with him and my not-so-little-anymore brother. Yeah, because he is like taller than me and quite stronger too. Still has been somehow, even though he is 13 years younger than me!
Madeleines from France or your kitchen
About those madeleines… Where shall I start from? The perfect buttery taste that warms up your mouth? Or the simplicity of the recipe? Really, have some butter out of the fridge for an hour or so, so it’s easy to work with.
Easy and quick? Yes m’dame! Just a bowl and elbow grease, although you can use your electric hand mixer but don’t be lazy, it’s fast enough that you won’t need it. Make sure your oven is preheated while your prepare the madeleines mix and there you have it. Perfect French Madeleines!
Some important tips
The bump on the madeleines is all about the thermic choc. Your madeleine batter needs to rest in the fridge while the oven pre-heats.
Half way in the baking, drop the temperature.
When you incorporate the flour, sift it gradually. It really helps having airy madeleines.
Butter your madeleine pan, it will be really helpful for the next batch.
See, Little Princess had enough of my talking to convince you there are super tasty, she just grabbed it while I was taking a picture. She is a 2-year-old-opportunist like that! 🙂
What is your little weakness that reminds you of home? Even if home is around the corner.
I highly recommend making my recipes using a scale but for your convenience I have also converted the recipe using this website.
- 4 eggs medium size
- 150 g sugar 3/4 cup
- 1 tsp vanilla extract
- 150 g flour 1 and 1/2 cup
- 125 g butter, soften 1 stick
- 1 tsp baking powder
- In a bowl, mix the eggs and sugar until foamy. Add the vanilla, mix some more.
- Sift the flour and make sure there are no lumps.
- Incorporate the butter. Mix well. Use a hand mixer if you prefer.
- Add the baking power and mix.
- Allow the preparation to rest in the fridge for 30 min to an hour.
- Preheat the oven at 420F (or 220C)
- Put one tablespoon of the mixture in each madeleine mold and place in the oven at 420F (220C) for 6 minutes and drop the temperature to 350F (180C) and bake another 6 minutes.
- Take out of the oven and allow to cool.