I have made these madeleines several times, especially when I need something quick that doesn't require complicated ingredients. They are small shell-shaped cookies that are common in kitchens across France, but with regular, readily available ingredients, you can easily make them at home. I've noticed they disappear quite quickly from the table, especially if there are kids around.
Quick Info
Total Time: about 35-40 minutes
Preparation Time: 20-25 minutes
Baking Time: 10-15 minutes
Servings: 24 small cookies (depending on the mold used)
Difficulty: easy
Recipe Type: quick dessert, suitable for Sunday afternoons or snacks for kids
Ingredients
Base (Madeleine 1)
- 125 g butter
- 125 g flour
- 1 tablespoon cornstarch
- 4 eggs
- 125 g sugar
- 1 tablespoon orange blossom water (or vanilla or almond extract if you don't have it)
Madeleine 2 (for the cocoa and almond/hazelnut version)
- 1 tablespoon cocoa powder
- 25 g chopped hazelnuts or almonds
Madeleine 3 (for the candied fruit version)
- chopped candied fruits (amount to taste)
- chopped candied citrus peels
Instructions
1. Melt the butter and let it cool. Prepare the madeleine molds if you have them, or small muffin tins.
2. Crack the eggs into a bowl, add a pinch of salt and the sugar. Incorporate the orange blossom water or vanilla.
3. Place the bowl with the egg mixture over a double boiler (a pot of hot water, ensuring the bottom of the bowl does not touch the water). Whisk with a whisk or mixer until the mixture lightens in color, becomes fluffy, and triples in volume. It should resemble a whipped cream.
4. Remove the bowl from the double boiler. Add the sifted flour mixed with cornstarch and gently fold it in with a spatula or spoon.
5. When the flour is almost fully incorporated, slowly pour in the melted and cooled butter, mixing gently to avoid losing the air you incorporated while whisking.
6. Divide the batter into three equal bowls.
7. Leave the first bowl plain (Madeleine 1).
8. In the second bowl, add 1 tablespoon of cocoa powder and 25 g of chopped hazelnuts or almonds. Mix just enough to combine (Madeleine 2).
9. In the third bowl, add chopped candied fruits and chopped citrus peels, to taste (Madeleine 3).
10. Fill the molds with the prepared batter, not all the way to the top, leaving a little room for rising.
11. Bake in a preheated oven at 180°C for 10-15 minutes. They are ready when they are lightly golden and the edges come away easily from the mold.
12. Remove the cookies from the molds and let them cool. Dust them with powdered sugar before serving, if desired.
Why I Make This Recipe Often
I make them because I don't need unusual ingredients, they come together quickly, and I can change the flavors without complicating the process. I also like that I can make them in several variations, so they never seem the same. They are also good the next day.
Tips and Variations
Tips
- The batter should be mixed as little as possible after adding the flour, to avoid dry cookies.
- If you don't have madeleine molds, a small muffin tin will work, but they won't have the typical shape.
- The butter should be melted and cooled; if it's hot, you risk ruining the texture.
Substitutions
- Orange blossom water can be replaced with vanilla extract or almond extract.
- Hazelnuts can be substituted with walnuts or almonds, depending on what you have.
- Flour can be partially replaced with whole wheat flour, but the final texture will be slightly different.
Variations
- For a different flavor, add grated lemon or orange zest directly to the batter.
- You can also use raisins or small chocolate pieces in the fruit variation.
- They can be flavored with a little rum or liqueur, but be careful with the amount.
Serving Ideas
- They are good plain, dusted with sugar, alongside coffee or tea.
- For kids, they can be served with milk.
- If you have fresh seasonal fruits, you can place a few next to the cookies when serving.
Frequently Asked Questions
1. Can I make the batter a day in advance?
I do not recommend it. The batter loses its volume and aeration if left overnight. It's best to bake immediately after preparing it.
2. If I don't have a double boiler, can I whisk the eggs directly?
Yes, but you won't achieve the same frothiness. The double boiler helps increase volume and achieve a finer texture.
3. Can I omit the cornstarch?
You can, but the texture will be slightly denser. Cornstarch makes them more tender.
4. What do I do if I don't have special madeleine molds?
They can be baked in small muffin tins, but they won't have the characteristic shell shape.
5. Are they suitable for packing or picnics?
Yes, they are compact and won't crumble easily, but it's best to transport them in containers with lids.
Nutritional Values
Approximately, for one small cookie (from 24):
- Calories: about 90-100 kcal
- Protein: 1.5 g
- Carbohydrates: 11 g
- Fat: 4.5 g
Values may vary depending on add-ins (cocoa, almonds, fruits). The information is indicative, as the exact weight of each cookie may differ based on the mold used.
Storage and Reheating
They store well in a lidded container at room temperature for up to 2 days. If kept longer, they may harden, but you can pop them in the microwave for 10 seconds to soften them up. I do not recommend freezing, as the texture changes upon thawing. They are best on the day they are made and the day after.
Quick Info
Total Time: about 35-40 minutes
Preparation Time: 20-25 minutes
Baking Time: 10-15 minutes
Servings: 24 small cookies (depending on the mold used)
Difficulty: easy
Recipe Type: quick dessert, suitable for Sunday afternoons or snacks for kids
Ingredients
Base (Madeleine 1)
- 125 g butter
- 125 g flour
- 1 tablespoon cornstarch
- 4 eggs
- 125 g sugar
- 1 tablespoon orange blossom water (or vanilla or almond extract if you don't have it)
Madeleine 2 (for the cocoa and almond/hazelnut version)
- 1 tablespoon cocoa powder
- 25 g chopped hazelnuts or almonds
Madeleine 3 (for the candied fruit version)
- chopped candied fruits (amount to taste)
- chopped candied citrus peels
Instructions
1. Melt the butter and let it cool. Prepare the madeleine molds if you have them, or small muffin tins.
2. Crack the eggs into a bowl, add a pinch of salt and the sugar. Incorporate the orange blossom water or vanilla.
3. Place the bowl with the egg mixture over a double boiler (a pot of hot water, ensuring the bottom of the bowl does not touch the water). Whisk with a whisk or mixer until the mixture lightens in color, becomes fluffy, and triples in volume. It should resemble a whipped cream.
4. Remove the bowl from the double boiler. Add the sifted flour mixed with cornstarch and gently fold it in with a spatula or spoon.
5. When the flour is almost fully incorporated, slowly pour in the melted and cooled butter, mixing gently to avoid losing the air you incorporated while whisking.
6. Divide the batter into three equal bowls.
7. Leave the first bowl plain (Madeleine 1).
8. In the second bowl, add 1 tablespoon of cocoa powder and 25 g of chopped hazelnuts or almonds. Mix just enough to combine (Madeleine 2).
9. In the third bowl, add chopped candied fruits and chopped citrus peels, to taste (Madeleine 3).
10. Fill the molds with the prepared batter, not all the way to the top, leaving a little room for rising.
11. Bake in a preheated oven at 180°C for 10-15 minutes. They are ready when they are lightly golden and the edges come away easily from the mold.
12. Remove the cookies from the molds and let them cool. Dust them with powdered sugar before serving, if desired.
Why I Make This Recipe Often
I make them because I don't need unusual ingredients, they come together quickly, and I can change the flavors without complicating the process. I also like that I can make them in several variations, so they never seem the same. They are also good the next day.
Tips and Variations
Tips
- The batter should be mixed as little as possible after adding the flour, to avoid dry cookies.
- If you don't have madeleine molds, a small muffin tin will work, but they won't have the typical shape.
- The butter should be melted and cooled; if it's hot, you risk ruining the texture.
Substitutions
- Orange blossom water can be replaced with vanilla extract or almond extract.
- Hazelnuts can be substituted with walnuts or almonds, depending on what you have.
- Flour can be partially replaced with whole wheat flour, but the final texture will be slightly different.
Variations
- For a different flavor, add grated lemon or orange zest directly to the batter.
- You can also use raisins or small chocolate pieces in the fruit variation.
- They can be flavored with a little rum or liqueur, but be careful with the amount.
Serving Ideas
- They are good plain, dusted with sugar, alongside coffee or tea.
- For kids, they can be served with milk.
- If you have fresh seasonal fruits, you can place a few next to the cookies when serving.
Frequently Asked Questions
1. Can I make the batter a day in advance?
I do not recommend it. The batter loses its volume and aeration if left overnight. It's best to bake immediately after preparing it.
2. If I don't have a double boiler, can I whisk the eggs directly?
Yes, but you won't achieve the same frothiness. The double boiler helps increase volume and achieve a finer texture.
3. Can I omit the cornstarch?
You can, but the texture will be slightly denser. Cornstarch makes them more tender.
4. What do I do if I don't have special madeleine molds?
They can be baked in small muffin tins, but they won't have the characteristic shell shape.
5. Are they suitable for packing or picnics?
Yes, they are compact and won't crumble easily, but it's best to transport them in containers with lids.
Nutritional Values
Approximately, for one small cookie (from 24):
- Calories: about 90-100 kcal
- Protein: 1.5 g
- Carbohydrates: 11 g
- Fat: 4.5 g
Values may vary depending on add-ins (cocoa, almonds, fruits). The information is indicative, as the exact weight of each cookie may differ based on the mold used.
Storage and Reheating
They store well in a lidded container at room temperature for up to 2 days. If kept longer, they may harden, but you can pop them in the microwave for 10 seconds to soften them up. I do not recommend freezing, as the texture changes upon thawing. They are best on the day they are made and the day after.