Madeleines are the sort of treat that are as delicate and sumptuous as their name suggests. From their beautiful shell shape to their irresistible soft, buttery texture, the recipe I used to recreate these delicacies definitely does not disappoint.
There are several different theories as to where and how the madeleine is said to have originated, but its history is said to date back to the late 1700s where in the town of Commercy, in the North of the Lorraine region of France, they were named after a young maid who worked for the Duke of Lorraine. She needed to prepare pastries for a large banquet and this was the only recipe she knew and so the Madeleine was born!
These madeleines luckily only took me just one try to get them the way I desired. Apparently the trick to acquiring the characteristic bump is allowing the batter to rest twice, and while I did do this and it didn’t work out exactly as it was supposed to, it fortunately didn’t detract from its overall appearance, flavor or texture.
I decided to use a recipe found in chef/blogger David Lebovitz’s latest cookbook, My Paris Kitchen that I received during his cookbook release party held at the Tasting Table test kitchen. I’d won access into this event through an online contest, which was absolutely thrilling because I love both Tasting Table and David Lebovitz’s work, so it was the best of both worlds for me that evening.
But I digress! These cookies (or cakes) are treats that look more difficult to make than they really are. Once you’ve got your madeleine baking tray (I found mine at Home Goods) and of course the short list of ingredients, you’re all set to impress your friends and family at the next big event!
I also used the vanilla sugar that I made by using empty vanilla bean pods submerged in sugar for about 2 weeks. It helped to infused even more vanilla flavor and it was definitely beyond yummy!
These are best enjoyed right out of the oven with a nice cup of tea or coffee and I’ll be bringing these to Fiesta Friday #50 over at The Novice Gardner. See you there!
- 2 large eggs, at room temperature
- ½ cup (100g) granulated sugar
- 1 cup (140g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt or kosher salt
- ½ teaspoon whole vanilla bean or 3/4 teaspoon vanilla extract
- 8 tablespoons (4 ounces/115g) unsalted butter
- 1 tablespoon honey
- In the bowl of a stand mixer fitted with the whip attachment, cream together the eggs and sugar on high speed until doubled in volume, 3 to 5 minutes.
- Stir in the flour, baking powder, salt, and vanilla.
- Cover and let rest for one hour.
- While the batter is resting, melt the butter and honey in a small saucepan and allow to cool to room temperature.
- Mix the butter and honey mixture into the batter and allow to rest for another hour.
- Preheat the oven to 400°F (200°C) and fill two buttered madeleine molds with batter about three quarters full.
- Bake for 9 to 10 minutes, until they spring to the touch.
- Remove from oven, wait 30 seconds, and then tip onto a cooling rack.