After searching for that classic madeleine shape, I finally found it. As soon as I saw it, I got to work, especially since the magazine from which I took the recipe included both the basic version and some filling ideas. I've made the recipe several times, experimenting with all sorts of variations: nuts, candied fruits, cocoa. The shell shape really helps with baking, and the batters perform just as well every time. Each batch comes out slightly different, but the result is always fluffy.
Quick Info
Total time: approximately 45-50 minutes, depending on the chosen variation
Preparation time: 25-30 minutes
Baking time: 10 minutes for each batch
Servings: 24-30 pieces, depending on the size of the mold
Difficulty: medium, especially if you haven't whisked eggs in a bain-marie before
Recipe type: French dessert, cookies for tea or snacks
Ingredients
For the basic batter:
- 125 g unsalted butter
- 125 g all-purpose flour
- 4 eggs
- 125 g granulated sugar
- 1 packet vanilla sugar
- 1 vial butter-vanilla essence
- 1 vial orange essence
For variations:
- 2 tablespoons cocoa powder
- 100 g candied fruits (approximately)
- 100 g toasted and coarsely chopped nuts (approximately)
- powdered sugar for dusting
Instructions
1. Melt the butter in a double-bottomed saucepan. Let it cool.
2. Place the eggs, granulated sugar, vanilla sugar, and both essences in a heat-resistant bowl (a milk pot works too). Whisk the ingredients in a bain-marie, using a whisk or mixer, until the mixture becomes frothy, lightens in color, and triples in volume. This generally takes about 8-10 minutes.
3. Remove the bowl from heat and continue whisking until it cools to room temperature.
4. Sift the flour over the egg mixture. Gently fold it in with a spatula or whisk, being careful not to deflate the mixture.
5. Once everything is homogeneous, slowly incorporate the melted, cooled butter. The batter should remain fluffy and fairly light.
6. Divide the batter into three equal portions if you want to make multiple variations.
For nut madeleines:
7. Add the toasted and coarsely chopped nuts to the first third of the batter. Mix gently.
8. Grease the madeleine molds with butter. Fill each cavity with batter, without exceeding the edges.
9. Bake in a preheated oven (medium temperature, 180°C if you have an electric oven) for about 10 minutes, until the edges of the cookies are golden and the center is springy to the touch.
For cocoa madeleines:
10. Stir in two tablespoons of sifted cocoa powder into the second third of the batter until well combined.
11. Pour the mixture into the greased molds and bake in the same way, for 10 minutes, until they take on color.
For candied fruit madeleines:
12. Fold the candied fruits into the last portion of the batter.
13. Place the batter in the molds, bake for 10 minutes, just like the others.
14. Allow the cookies to cool in the molds for a few minutes, then carefully transfer them to a rack.
15. Quickly clean the molds between batches and repeat until all the batter is used.
16. Dust the cooled madeleines with powdered sugar before serving.
Why I make this recipe often
I make it because the ingredients are simple and I usually have them at home. The batter can be quickly adapted with whatever I have on hand. They bake quickly and remain fluffy. You get quite a few cookies, and they can be served for snacks or with coffee. The flavors can be changed without any hassle.
Tips and Variations
Tips
- Use room temperature eggs for easier whisking.
- Mix the flour in slowly to avoid losing air from the eggs.
- Don’t fill the molds completely, as the cookies will rise while baking.
- If you don’t have a madeleine mold, you can use any small baking mold, but the texture won’t be identical.
Substitutions
- Unsalted butter can be replaced with salted butter, but it will slightly change the flavor.
- The orange essence can be omitted or replaced with lemon.
- Granulated sugar can be substituted with fine sugar, but not powdered sugar in the batter.
Variations
- Add grated lemon or orange zest for a more intense flavor.
- You can use chopped almonds instead of nuts.
- For a richer version, sprinkle a little granulated sugar over the cookies before baking.
- The mix of candied fruits can be adjusted to taste (raisins, orange peel, candied cherries).
Serving Ideas
- With simple powdered sugar while they are still slightly warm.
- With tea, coffee, or milk.
- Alongside fresh fruits.
- On a platter, mixing the varieties for a nice presentation.
Frequently Asked Questions
1. Can I use a mixer for the eggs, or just a manual whisk?
Yes, a mixer works too, especially at the beginning, until the mixture thickens. However, for the final step, folding in the flour should only be done with a spatula or whisk to avoid deflation.
2. Can I make them with just one variation (only nuts, only cocoa)?
Definitely. You don’t need to divide the batter if you want just one flavor.
3. What do I do if I don’t have a special madeleine mold?
You can bake in small muffin or mini-tart molds, although the cookies will look different. The texture remains similar.
4. Can they be frozen?
They can be frozen, but the texture changes slightly upon thawing, becoming more moist. Don’t keep them frozen for too long.
5. Can I substitute butter with oil?
I do not recommend it. Butter gives the right flavor and structure. Using oil results in denser and less flavorful cookies.
Nutritional Values
The values are approximate for one piece (without nuts, cocoa, or candied fruits):
Calories: ~85 kcal
Protein: ~1.5 g
Fat: ~4.5 g
Carbohydrates: ~9.5 g
The variations with nuts/candied fruits increase the fat and carbohydrate content. The values are estimates and may vary based on portion size and exact ingredients.
Storage and Reheating
The cookies keep well for 2-3 days in a sealed container at room temperature. They may become a bit soggy after the first day, especially those with candied fruits. I do not recommend reheating them, as they dry out quickly in the oven or microwave. They are best enjoyed fresh. If there are leftovers, they can be frozen, but the texture will not be the same as freshly baked.
Quick Info
Total time: approximately 45-50 minutes, depending on the chosen variation
Preparation time: 25-30 minutes
Baking time: 10 minutes for each batch
Servings: 24-30 pieces, depending on the size of the mold
Difficulty: medium, especially if you haven't whisked eggs in a bain-marie before
Recipe type: French dessert, cookies for tea or snacks
Ingredients
For the basic batter:
- 125 g unsalted butter
- 125 g all-purpose flour
- 4 eggs
- 125 g granulated sugar
- 1 packet vanilla sugar
- 1 vial butter-vanilla essence
- 1 vial orange essence
For variations:
- 2 tablespoons cocoa powder
- 100 g candied fruits (approximately)
- 100 g toasted and coarsely chopped nuts (approximately)
- powdered sugar for dusting
Instructions
1. Melt the butter in a double-bottomed saucepan. Let it cool.
2. Place the eggs, granulated sugar, vanilla sugar, and both essences in a heat-resistant bowl (a milk pot works too). Whisk the ingredients in a bain-marie, using a whisk or mixer, until the mixture becomes frothy, lightens in color, and triples in volume. This generally takes about 8-10 minutes.
3. Remove the bowl from heat and continue whisking until it cools to room temperature.
4. Sift the flour over the egg mixture. Gently fold it in with a spatula or whisk, being careful not to deflate the mixture.
5. Once everything is homogeneous, slowly incorporate the melted, cooled butter. The batter should remain fluffy and fairly light.
6. Divide the batter into three equal portions if you want to make multiple variations.
For nut madeleines:
7. Add the toasted and coarsely chopped nuts to the first third of the batter. Mix gently.
8. Grease the madeleine molds with butter. Fill each cavity with batter, without exceeding the edges.
9. Bake in a preheated oven (medium temperature, 180°C if you have an electric oven) for about 10 minutes, until the edges of the cookies are golden and the center is springy to the touch.
For cocoa madeleines:
10. Stir in two tablespoons of sifted cocoa powder into the second third of the batter until well combined.
11. Pour the mixture into the greased molds and bake in the same way, for 10 minutes, until they take on color.
For candied fruit madeleines:
12. Fold the candied fruits into the last portion of the batter.
13. Place the batter in the molds, bake for 10 minutes, just like the others.
14. Allow the cookies to cool in the molds for a few minutes, then carefully transfer them to a rack.
15. Quickly clean the molds between batches and repeat until all the batter is used.
16. Dust the cooled madeleines with powdered sugar before serving.
Why I make this recipe often
I make it because the ingredients are simple and I usually have them at home. The batter can be quickly adapted with whatever I have on hand. They bake quickly and remain fluffy. You get quite a few cookies, and they can be served for snacks or with coffee. The flavors can be changed without any hassle.
Tips and Variations
Tips
- Use room temperature eggs for easier whisking.
- Mix the flour in slowly to avoid losing air from the eggs.
- Don’t fill the molds completely, as the cookies will rise while baking.
- If you don’t have a madeleine mold, you can use any small baking mold, but the texture won’t be identical.
Substitutions
- Unsalted butter can be replaced with salted butter, but it will slightly change the flavor.
- The orange essence can be omitted or replaced with lemon.
- Granulated sugar can be substituted with fine sugar, but not powdered sugar in the batter.
Variations
- Add grated lemon or orange zest for a more intense flavor.
- You can use chopped almonds instead of nuts.
- For a richer version, sprinkle a little granulated sugar over the cookies before baking.
- The mix of candied fruits can be adjusted to taste (raisins, orange peel, candied cherries).
Serving Ideas
- With simple powdered sugar while they are still slightly warm.
- With tea, coffee, or milk.
- Alongside fresh fruits.
- On a platter, mixing the varieties for a nice presentation.
Frequently Asked Questions
1. Can I use a mixer for the eggs, or just a manual whisk?
Yes, a mixer works too, especially at the beginning, until the mixture thickens. However, for the final step, folding in the flour should only be done with a spatula or whisk to avoid deflation.
2. Can I make them with just one variation (only nuts, only cocoa)?
Definitely. You don’t need to divide the batter if you want just one flavor.
3. What do I do if I don’t have a special madeleine mold?
You can bake in small muffin or mini-tart molds, although the cookies will look different. The texture remains similar.
4. Can they be frozen?
They can be frozen, but the texture changes slightly upon thawing, becoming more moist. Don’t keep them frozen for too long.
5. Can I substitute butter with oil?
I do not recommend it. Butter gives the right flavor and structure. Using oil results in denser and less flavorful cookies.
Nutritional Values
The values are approximate for one piece (without nuts, cocoa, or candied fruits):
Calories: ~85 kcal
Protein: ~1.5 g
Fat: ~4.5 g
Carbohydrates: ~9.5 g
The variations with nuts/candied fruits increase the fat and carbohydrate content. The values are estimates and may vary based on portion size and exact ingredients.
Storage and Reheating
The cookies keep well for 2-3 days in a sealed container at room temperature. They may become a bit soggy after the first day, especially those with candied fruits. I do not recommend reheating them, as they dry out quickly in the oven or microwave. They are best enjoyed fresh. If there are leftovers, they can be frozen, but the texture will not be the same as freshly baked.