Madeleine

Madeleine is a French sponge cake that is baked in a shell-like pan. These little sponge cakes can come in all different kinds and colours. Madeleines are great little snacks to have with tea or coffee.

About This Madeleine Recipe

• In this post, I will show you how to make the essential Madeleine recipe and cover them with chocolate ganache.
• The original French Madeleine contains some nut flour, most of the time; it is almond flour. I find adding almond flour gives the cake more flavour and texture, and will fluff them up.
• The ingredients are very simple and easily available. We need all-purpose eggs, almond flour, baking powder, sugar, maple syrup or honey, vanilla extract, and butter.
• Madeleines can have a ton of different flavours, such as vanilla, lemon, mint, raspberry, gingerbread, and more!
• One important step is to let the batter rest in the fridge for at least one hour.
• When it comes to the coating, the sky is the limit. This post shows you how to make the chocolate coating, and you will know how other coatings work!

How To Make Madeleines

• Melt the butter either over a double boiler or in the microwave. Put it aside to cool down.
• Sift all dry ingredients and put them aside.
• Beat the sugar, eggs, honey, vanilla extract, and salt until it is well blended, for 2-3 minutes.
• Remove ¼ cup of the above mixture into a bowl, add the melted butter, and mix well. This will temper the butter and contributes to a higher madeleine hump.
• Add the butter mixture to the rest of the egg batter and mix well.
• Add the dry ingredients and gently mix.
• Now it's time to add any additive, such as lemon zest, mini chocolate chips or berries.
• Cover the batter with cling wrap and place in the fridge for at least an hour or overnight.

• Brush the shell pan with melted butter and then dust it with flour. Place the pan in the freezer until the batter is ready.
• Use a spoon to put a small amount of the batter in each shell cavity. Do not fill them up because that will prevent them from having a high hump. It is important not to flatten or smooth out the batter. Just leave it as they drop into the pan.
• In between baking them, keep the batter in the fridge.
• Bake the madeleines in a high oven at 425F for three minutes, then bring the temperature down to 375 and bake for another five minutes.
• They are ready when the hump is visible and bounces back to a soft touch.
• Let them cool down for a few minutes, then tilt them to their side while still in the pan and let them cool down completely while still in that position.

How To Chocolate Cover Madeleines

• Melt the chocolate and coconut oil over a double boiler, and stir occasionally until well mixed.
• Wash and dry the Madeleine pan. Pour about ½ tablespoon of the melted chocolate into the center of each shell cavity and spread it to the corners with the back of the spoon.
• Place each Madeleine over the chocolate and gently press until the chocolate is visible from around the cake.
• Put the pan in the fridge for 10 minutes until the chocolate is firm enough. Gently remove the cakes from the pan and serve.

Try these recipes;

Linzer Cookies,

Chocolate Chipless Cookies,

Pecan Caramel Thumbprint Cookies

📖 Recipe