Madeleines

Vanilla, chocolate, or brown butter (spiced)

A few years ago I did a fair amount of testing for a madeleine recipe I published on Instagram. I re-made them and it is a pretty great madeleine - it all starts with baking them, the house smells like pancakes because of all the butter in the batter. Then eating them fresh out of the oven - it has a large hump with a soft tender crumb. It’s also not very sweet, and delicately flavored (as a madeleine should be!).

However, I have decided to give that original recipe a few tweaks to add in and a thin yet crispy-buttery bottom, and a plusher, loftier, and even lighter cake (meaning a gargantuan hump). I have also simplified the steps a fair amount (you only need one bowl, a pan, and a sifter). Though the original recipe was pretty great, this one is even better. The texture beautifully straddles that cake/cookie line that a madeleine should aim for. While I prefer these madeleines fresh out of the oven, they will hold up well for a few days out stored in a closed container (Théo will always eat a few for breakfast as long as they’re around).

testing process

You can serve these madeleines as is or dusted with powdered sugar. They are the perfect accompaniment to a cup of coffee (or tea if you’re Proust).

Recipe

Makes 20-28 madeleines (depending on the size of cookie scoop used)