Madeleines oven baked


If I had to write a menu for my last day on earth, my breakfast would consist of strong, fresh espresso and beautiful, hot from the oven Madeleines. Having your first Madeleine is one of those rare moments in life you wish you could live over and over again. My first time was at an ungodly hour after work, whilst having a beer with the pastry chefs….. Needless to say I envy all of you that have never had the privilege of your first sweet bite and have the potential to live that moment. At least we can savour them anytime we like with this super simple recipe. Enjoy!

  • 2 eggs
  • ¾ teaspoon vanilla extract
  • A pinch of salt
  • ⅓ cup castor sugar
  • ½ cup plain flour
  • 1 tablespoon lemon zest
  • ¼ cup butter
  1. Melt butter and let cool to room temperature.
  2. In a small mixing bowl, beat eggs, vanilla and salt with an electric mixer until light.
  3. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 minutes.
  4. Next sift and fold the flour into egg mixture ⅓ at a time.
  5. Add the lemon zest and pour melted butter. Quickly fold butter into batter.
  6. Cover the mix with cling wrap and refrigerate overnight (or at least 3 hours).
  7. Preheat oven to190 degrees C. and butter and flour a large madeleine tray (12).
  8. Spoon 1 tablespoon of batter into the molds; it will mound when in the oven.
  9. Bake 14 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  10. Invert onto rack and immediately dust with icing sugar and serve warm.
  11. Madeleines are best eaten the day they're baked.
  12. There are many variations of Madeleines for eg: Chocolate Madeleines: Omit the lemon zest and increase sugar to ½ cup.
  13. Substitute ¼ cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with the flour.


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Published on: June 1, 2015

Filled Under: Featured, Recipes

Views: 8654


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