Madeleines are the perfect little treat for Valentine’s Day! They are traditional french cookie cakes normally shell shaped. Today I will explain step by step how to make these and include variations for chocolate and strawberry madeleines as well. These petite tea snacks are super easy to make and you can make these just in time for your loved ones.
1/2 cup unsalted butter, melted and slightly warm to touch
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, room temperature
1/2 cup granulated white sugar
2 tablespoons light brown sugar, firmly packed
1 teaspoon vanilla extract
1. In a small bowl, whisk together the flour, baking powder, and salt.
2. In your stand up mixer or hand mixer bowl, beat the eggs and sugars on high speed until it looks pale and thick. This takes about 5-8 minutes. Mix in the vanilla and then sift half of the flour mixture into the whipped eggs. With a rubber spatula, gently fold in the flour until it is incorporated. Sift in the remaining flour. Do not over mix and be gentle so we don’t deflate the eggs.
3. Take 1 cup of the batter and whisk it into the slightly warmed butter. We do this in order to help the butter mix in with the batter easily. Fold the butter in gently.
4. Using plastic wrap, cover the batter with the plastic touching the batter so a skin doesn’t form. Place the batter in the fridge overnight. You can leave it for an hour or two if you’re in a rush, but overnight produces better results and helps give madeleines their signature “hump”. This batter can also stay in the fridge for up to 3 days if this is something you want to make in advance,
5. When you are ready to bake these, preheat the oven to 350 degrees F. Make sure the rack in the oven is placed in the middle. Put your madeleine pan (shell shape pan found in most stores) in the freezer for 15 minutes before you place the batter in the mold. This helps tremendously for the madeleines to not stick to the pan.
6. A lot of bakers brush soft or melted butter in the molds and dust with flour to grease them well; however I opt to just spray the molds with canola oil after I take them out of the freezer.
7. I use a 1 tablespoon sized ice cream scoop and place the scoop of batter in the middle of the mold. (You can also use a generous tablespoon to do the trick). There is no need to spread the batter into the mold because they spread beautifully on their own in the oven and this will give them the dome on the back.
8. Bake the madeleines for 8-11 minutes. Stay close to the oven and keep watch. You are looking for the edges to be a nice golden color and for the middle to bounce back up when you touch it. if the middle sinks a little, you need to bake them a little longer. Be careful because if they over bake, they will be dry and very dense.
9. When done, immediately remove the madeleines from the pan and onto a wire rack; shell shape up. These yummy treats are best served right away lightly dusted with powdered sugar; however, they can be stored in an airtight container at room temperature for 2 days or up to 1 month in the freezer.
* This recipe yields 24 – 3 1/2 inch madeleines
**Strawberry variation: Slowly mix 2 tablespoons of strawberry puree into the egg mixture after it reaches the pale and thick stage. Also, add 2 tablespoons of strawberry jello powder into the flour mixture before sifting it into the egg batter.
**Chocolate variation: The flour mixture will be a little bit different. It will be: 3/4 cup all-purpose flour, 1/4 cup sweetened cocoa powder, and 1/2 teaspoon baking powder. For a more chocolate flavor (which is always the best idea) is to add 2 tablespoons of melted chocolate in with the melted butter.
I hope you all enjoy this recipe. These little treats disappear in my house. For an added valentine look, I suggest dipping or drizzling the madeleines with assorted colored chocolates and pink or white sprinkles.