📝 About This Recipe
Transport yourself to a Parisian salon with these exquisite, shell-shaped sponge cakes, famously immortalized by Marcel Proust. These Madeleines feature a delicate crumb, a signature 'hump' on the back, and the sophisticated aroma of nutty beurre noisette and floral honey. Perfectly golden and crisp at the edges, they represent the pinnacle of French tea-time elegance.
🥗 Ingredients
The Batter Base
- 150 grams Unsalted Butter (high quality, to be browned)
- 3 pieces Large Eggs (at room temperature)
- 130 grams Granulated Sugar
- 20 grams Light Brown Sugar (for moisture and depth)
- 1 tablespoon Mild Honey (Acacia or Clover work best)
Dry Ingredients
- 150 grams All-Purpose Flour (sifted)
- 1 teaspoon Baking Powder (leavening agent)
- 1/4 teaspoon Fine Sea Salt
Aromatics and Finishing
- 1 tablespoon Lemon Zest (finely grated from 1 large lemon)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 2 tablespoons Powdered Sugar (for dusting)
- 1 tablespoon Extra Butter (melted, for greasing the pan)
👨🍳 Instructions
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1
Begin by making the 'beurre noisette' (brown butter). Melt the 150g of butter in a small saucepan over medium heat. Swirl frequently until the milk solids turn a deep golden brown and the butter smells nutty. Immediately remove from heat and pour into a bowl to stop the cooking. Let it cool until warm but still liquid.
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2
In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, and honey. Beat vigorously for about 3-5 minutes until the mixture is pale, thick, and forms a 'ribbon' when the whisk is lifted.
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3
Whisk in the lemon zest and vanilla bean paste until just combined.
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4
Sift the flour, baking powder, and sea salt directly over the egg mixture. Using a flexible spatula, gently fold the dry ingredients into the wet ingredients until no streaks of flour remain, being careful not to deflate the air you've whipped in.
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5
Take about half a cup of the batter and stir it into the warm brown butter to lighten it. Then, gently fold the butter mixture back into the main batter until completely smooth and glossy.
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6
Cover the bowl with plastic wrap, pressing it directly onto the surface of the batter. Refrigerate for at least 2 hours, or ideally overnight. This 'cold shock' is the secret to achieving the famous Madeleine hump.
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7
When ready to bake, preheat your oven to 400°F (200°C). Generously brush a Madeleine tin with melted butter and dust lightly with flour, tapping out the excess.
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8
Spoon the cold batter into the center of each shell mold, filling them about 3/4 full. Do not spread the batter; the heat of the oven will do that for you.
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9
Place the tin in the oven and immediately lower the temperature to 375°F (190°C). Bake for 8-10 minutes. Watch for the center to rise into a tall bump and the edges to turn a deep golden brown.
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10
Remove from the oven and immediately tap the pan against the counter to loosen the cakes. Transfer them to a wire rack to cool slightly.
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11
While still slightly warm, dust the scalloped side with a fine layer of powdered sugar.
💡 Chef's Tips
Temperature contrast is key: always chill your batter and ensure your oven is fully preheated to get that iconic hump. Do not over-mix the flour; fold gently to maintain the airy structure of the sponge. Brown the butter carefully; those toasted milk solids provide the signature French flavor profile. If your Madeleines stick, use a wooden skewer to gently pry the edges—never use a metal knife which can damage the tin's coating. Madeleines are best eaten within an hour of baking, as they dry out quickly due to their high surface-to-volume ratio.
🍽️ Serving Suggestions
Serve alongside a cup of Earl Grey or Linden tea for the classic 'Proustian' experience. Pair with a small bowl of lemon curd or raspberry preserves for dipping. Accompany with a glass of chilled Champagne or a sweet Sauternes for a sophisticated dessert course. Serve warm with a side of Chantilly cream (lightly sweetened whipped cream). For a modern twist, dip half of each cooled Madeleine in melted dark chocolate and sprinkle with crushed pistachios.