Madeleines
Updated March 11, 2025
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 4½ounces sugar
- 3¾ounces all-purpose flour, sifted
- ½teaspoon baking powder
- Pinch of salt
- Zest of 1 orange
- 2large eggs, at room temperature
- 3¼ounces unsalted butter, melted and cooled slightly
- Butter and flour for molds
Nutritional analysis per serving (14 servings)
130 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 2 grams protein; 35 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the sugar, flour, baking powder and salt in a medium mixing bowl, stirring with a wooden spoon to blend. Add the zest. Stir in the eggs, mixing just to combine. You do not want to incorporate too much air into the batter. Finally, stir in the butter.
- Step 2
Cover the bowl with plastic film and refrigerate for 1 hour, or until well chilled. The chilling is important, as it makes the batter easier to pipe and ensures a higher rise during baking. At this point, the batter may be stored, covered and refrigerated, for up to 4 days.
- Step 3
Butter and flour the madeleine molds.
- Step 4
Preheat the oven to 400 degrees.
- Step 5
Immediately transfer the batter to a pastry bag fitting with a #5 plain tip and pipe into the prepared molds. Bake the madeleines for about 7 minutes (about 11 minutes for larger cakes), or until the cakes spring back in the center when lightly touched.
Private Notes
Comments
I didn't sift the flower the second time and it didn't really matter. I am Nine and the recipe was simple to follow. I would make them again.
Sugar 1/2 c minus 1T
Flour 1/2 c minus 2 t
Butter 3 T
Made half a batch, but that didn't fill up my one tray mold. The batter was very thick after 1 hour in the fridge and I ended up over filling the molds. Molds only need to be about half full.
Delicious! Two mistakes I made I’ll fix the next time around: (1) when zesting the oranges be careful not to get any pith in there; I let me 5 year old do the zesting and there was some pith that gave a few of the cookies a slightly bitter taste (2) put plenty of flour in the molds, I didn’t do that for the first batch and a few stuck stubbornly to the pan (in spite of my having put lots of butter on it). Very simple! Will make again and experiment with lemon and lime peel.
I made these and they turned out a little dry. It’s ok, not the best but still good.
This recipe is excellent, but it would be really nice if you used metric measurements.