Skip Nav
Gift Guide
POPSUGAR Editors' Gift Guide: 150+ Presents For Everyone on Your List
Taylor Swift
Taylor Swift Channels Her Inner Ariel by Performing "Part of Your World" With Todrick Hall
Celebrity Friendships
Chris Pratt and Jennifer Lawrence Can't Stop Cracking Each Other Up on the Passengers Press Tour

My First Madeleines

Madeleines
From The Joy of Baking

1/2 cup (113 grams) unsalted butter, melted
1 cup (140 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup (133 grams) granulated white sugar
1 teaspoon pure vanilla extract

  1. First, melt the butter and allow it to cool while you make the batter.
  2. In a small bowl place the flour, baking powder and salt and whisk until well blended.
  3. In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.
  4. Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.
  5. Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
  6. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold madeleine pans. Dust the molds with flour and tap out the excess. (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)
  7. Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
  8. Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.
  9. Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.

Note: If you make miniature madeleines, reduce the baking time to about 7-9 minutes.


DSC_0308.JPG

DSC_0309.JPG

DSC_0312.JPG

DSC_0315.JPG

DSC_0316.JPG

DSC_0317.JPG

DSC_0328.JPG
Around The Web
Join The Conversation
PinkTulip PinkTulip 9 years
mmm! I have always wanted to make them, but the one recipe I found called for a ton of butter (not literally of course) so I got discouraged from making them, but this recipe is great.
crispet1 crispet1 9 years
These look great!
Julia Child's Potato Leek Soup Recipe
Classic Julia Child Recipes
Coddled Eggs
Oreo Macarons | Food Video
Chicken Breasts With Mustard Cream Sauce
Mediterranean Recipes
Bastille Day Recipes

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Celebrity & Entertainment
All the Latest From Ryan Reynolds