Madeleines are a French tea cake that were made famous by Marcel Proust in his novel ‘Remembrance of Things Past’. They are believed to have been created in a French town of Commercy, during the 18th century, named after the baker Madeleine Paulmier.
Recently my husband gifted me a Madeleine pan, I was very excited because I had been wanting to make them for so long but never did! I first fell in love with Madeleilines years ago while watching the very first Transporter movie. It’s so weird that what I took away from that film was a love of sea shell shaped cookies. And I must say, Jason Stathom looked unbelievably handsome in that movie! Anyway give these a try, they are easy to make and tastes absolutely divine, so don’t be intimidated by their French name! And don’t worry if you don’t have Madeleine pan, just use a regular muffin tray instead.
- 130 g Plain flour
- 100 g Granulated Sugar
- 2 tbsps Light brown sugar
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 118 g Unsalted Butter
- 3 Eggs (at room temperature)
- 1 tsp Vanilla extract
- In a small bowl whisk together the flour, baking powder, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs, granulated sugar and light brown sugar. Turn the mixer to high and whisk until the eggs have doubled in volume, 3 to 5 minutes. Beat in the vanilla extract.
- Meanwhile, melt the butter in a small saucepan over medium heat. (Remove and reserve 2 tablespoons of the butter for brushing the pans.)
- Then, sift in 1/3 of the flour mixture over the whipped eggs and gently fold in the mixture using a spatula. Sift and fold in the remaining flour. Do not over mix the batter or it will deflate.
- The trick to getting these light and airy French Madeleines is letting them rest in the fridge at least for an hour before baking them. They’ll turn out perfect with a crisp crust on the outside and a tender, moist crumb in the centre.
- Preheat oven to 190 degrees C. Using a pastry brush, grease the Madeline molds with mellted butter. Then dust them with plain flour, tap off the excess the flour. Refrigerate the moulds in the fridge for about 10 minutes. This is done to avoid the Madeleines from sticking to the pan.
- Drop a tablespoonful of the batter into the center of the shells, don’t spread the batter. It will settle own it’s own.
- bake these for about 9-11 minutes, until the edges are golden brown and the tea cakes spring back when lightly touched.
- take them out of the oven and tap the pan to release the Madeleines. Place them on a wire rack to cool.
- Dust with powdered sugar and enjoy with a cup of hot tea!Note: These beauties can be stored in an air tight container for a couple of days or kept frozen for a month.