Classic Madeleines Recipe (les Madeleines de Commercy)

August 7, 2020Van
Blog post

Prep time: 1 hour 20 minutes

Cook time: 11 minutes

Serves: 24 Madeleines

This recipe is based on Julia Child’s Classic French Madeleines from her cookbook “Way To Cook” (purchase here) – out of all the recipes I’ve tried, I think Julia Child’s is the best one with the best flavor. I’ve just updated it slightly & use a stand mixer to ensure a proper rise and to obtain the elusive madeleine “hump” without the use of baking powder (which is not used in classic French recipes). These are one of the most delightful and elegant treats you can make.

This is my favorite madeleine pan, it’s heavy duty, sturdy, non-stick and Made in the USA, it’s worth the extra few dollars to support an American Made brand (purchase here).
Classic Madeleines Recipe (les Madeleines de Commercy)

You can use a 1-Tablespoon scoop to easily make even sized cookies (purchase here)
Classic Madeleines Recipe (les Madeleines de Commercy)

Classic Madeleines Recipe (les Madeleines de Commercy)

Classic Madeleines Recipe (les Madeleines de Commercy)

Classic Madeleines Recipe (les Madeleines de Commercy)

Classic Madeleines Recipe (les Madeleines de Commercy)

Print Recipe

Classic Madeleines Recipe (les Madeleines de Commercy)

  • Prep time: 1 hour 20 minutes
  • Cook time: 11 minutes
  • Serves: 24 Madeleines

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Ingredients

  • 1 Cup All Purpose Flour (125g), sifted
  • 2 Large Eggs
  • ⅔ Cup Granulated Sugar
  • 1 Stick Unsalted Butter (4oz) + 2 Tablespoon melted Butter for coating the pan
  • ½ Teaspoon Vanilla Extract
  • ¼ Teaspoon Lemon Juice
  • ¼ Teaspoon Lemon Zest
  • ⅛ Teaspoon Salt
  • Powdered Sugar (optional)
  • Non-Stick Madeleine Pan

Method

  • 1)

    Melt 1 Stick of Unsalted Butter and set aside to cool.  **If you want to boost the flavor of these madeleines, boil the butter at medium heat for a few minutes just until it starts to brown – swirl your pan often.  As soon as you see the color of the butter slightly brown, pour it into a heat safe bowl to cool off.

  • 2)

    Place 2 Large Eggs, ⅔ Cup Granulated Sugar, ⅛ Teaspoon Salt and ¼ Teaspoon Lemon Juice into your mixing bowl.  Using the paddle attachment, mix on High speed for 6-9 minutes, scrape the bowl half way through.  During the last 30 seconds of mixing, add ½ Teaspoon Vanilla Extract and ¼ Teaspoon Lemon Zest.  It should look thick, light and creamy (like marshmallow fluff).  

  • 3)

     Add half of the sifted flour into the batter, fold gently with a spatula until the flour is absorbed.  Add the rest of the flour and fold gently until combined.  Take about a quarter of the batter and add it to the cooled melted butter, stir very well to combine.  Add the butter mixture to the batter and fold gently until it looks smooth, shiny, and homogenous.  Cover & refrigerate the batter for at least 1 hour or up to 2 days before baking.

  • 4)

    Use a pastry brush, and coat each mold in the madeleine pan well with melted butter.  Pre-heat your oven to 375°F.  Place a  1½ tablespoon dollop of batter into the center of each mold.  This recipe makes about 24 madeleines, bake in two separate batches if you only have 1 madeleine pan.   Bake on the middle rack for 11-13 Minutes.  The madeleines are done when the edges are slightly browned and the top humps spring back after lightly pressed with your finger.  Invert the pan onto to a kitchen towel, and transfer the madeleines to a wire rack to slightly cool.  These are best served immediately when they are still warm, dust with powdered sugar.  Enjoy! 

Notes

 

 










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