Traditional French Madeleines

Name: Traditional French Madeleines
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Ingredients: 80 g Granulated sugar; 100 g Eggs; 20 g Honey (optional); 2 Lemon zest; 9 g Pure vanilla extract; 110 g All-purpose flour; All-purpose flour; 10 g Baking powder; 113 g Unsalted butter; Unsalted butter

There’s the quick story on this delicate pastry and how it became so emblematic of French pastry: In 1755, King Stanislaus of Poland back was hosting Voltaire and several other important people, so he asked his pastry chef, Madeleine, to bake something special.

Prep

20m

Cook

15m

Total

35m

Traditional French Madeleines

There’s the quick story on this delicate pastry and how it became so emblematic of French pastry: In 1755, King Stanislaus of Poland back was hosting Voltaire and several other important people, so he asked his pastry chef, Madeleine, to bake something special.

Prep

20m

Cook

15m

Total

35m

Ingredients

Method

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Step 1

In a stand mixer fitted with a whisk attachment, combine the granulated sugar, eggs, honey, lemon zest, and vanilla. Whisk for about 10 minutes until the mixture is thickened and doubled in size. This is the most important part of the recipe. The eggs should be almost at the ribbon stage.

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For

Granulated sugar

100

Eggs, at room temperature

Honey (optional)

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Helen G

a month ago

How long is too long to refrigerate the batter before baking? I am having challenges with the 12 hours the recipe states, 9am prep means 9pm baking for example. Is leaving the batter in the refrigerator 16 to 20 hours ok or should I keep to the 12 hour time?

Bake it with mel

a month ago

For madeleines the minimum suggested is around 12 hours. That said you can leave the batter in the fridge for several days and bake of the madeleines fresh every day. The batter just needs to come to room temperature a little bit to help you pipe it . I usually place the piping bag on the counter for 10 to 15 minutes bake off a few and then put it back to always have fresh madeleines.

Helen G

a month ago

Thank you, I love the idea of leaving them in the refrigerator for fresh Madeline’s daily!

Blake C

5 months ago

When it calls for 100 grams of eggs, and assuming I have more than that (say 110g), what would I remove to get back to 100g? Should it just be whites, because that's easiest? Should I do an even amount of yolk and white?

Bake it with mel

5 months ago

Great question what we were taught in culinary school is whisk together the last egg and then weigh out the remaining amount this way you ll get even distribution of yolk and white. This is especially important for things like pate a choux.

Blake C

5 months ago

Thank you very much!