Best 20 Madeleines Recipes

MADELEINES

Steps:

• Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

FRENCH BUTTER CAKES (MADELEINES)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
• Melt butter and let cool to room temperature.
• In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
• Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
• Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
• Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
• Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
• Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
• Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

MADELEINES

Steps:

• In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Place sugar and lemon zest a bowl. Using your fingertips, rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes. Whisk in honey and vanilla. Alternatively, this can be done in the bowl of an electric mixer fitted with the whisk attachment.
• Gently fold in flour mixture in three additions; fold in melted butter until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.
• Butter and flour a large madeleine pan. Spoon batter into madeleine pan; transfer to refrigerator for 1 hour.
• Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
• Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.

LEMON MADELEINES

Steps:

• In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla.
• Cover bowl with towel and let sit for one hour.
• Preheat oven to 375 degrees F (190 degrees C) and butter and flour madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.

CORNBREAD MADELEINES WITH ANCHO CHILE BUTTER

Steps:

• For the ancho chile butter: Mix the butter, cilantro, ancho powder, honey and 1/2 teaspoon sea salt in a small bowl. Set aside.
• For the madeleines: Preheat the oven to 400 degrees F. Spray the madeleine mold with cooking spray.
• Mix the cornmeal, flour, sugar, baking powder and 1/2 teaspoon kosher salt in a small bowl. Set aside.
• In a large bowl, whisk together the buttermilk, melted butter and egg until well mixed. Stir the flour mixture into the buttermilk mixture until just combined; do not overmix. Fold in the Cheddar, corn and jalapenos.
• Scoop 1 heaping tablespoon of the mixture into each madeleine mold. Gently tap the mold to release any air bubbles. Bake until golden brown and a toothpick inserted in the center comes out clean, 8 to 10 minutes.
• Serve the madeleines dolloped with the ancho butter.

LEMON MADELEINES

Steps:

• Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
• Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
• Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.

CORNMEAL-HONEY MADELEINES

Steps:

• Whisk together flour, cornmeal, baking powder, and salt in a medium bowl. Whisk together sugar and eggs in another medium bowl until pale and thick, about 2 minutes. Whisk in honey. Fold in flour mixture using a rubber spatula. Pour in butter in a slow, steady stream, folding gently to combine. Refrigerate batter for at least 4 hours (or overnight).
• Preheat oven to 400 degrees. Butter and flour a cast-iron pan, and fill about three-quarters full. Bake until golden around edges (time will vary depending on size of pan). Remove from oven, and immediately transfer madeleines from pan to a wire rack. Let cool. Coat each with glaze, and serve immediately.

CORNBREAD MADELEINES WITH JALAPEñO

Steps:

• Use 1 1/2 tablespoons of the butter to grease 3 madeleine pans (12 madeleines each). Heat oven to 350 degrees.
• Place remaining 1 1/2 teaspoons butter in a small skillet, add shallots and sauté on medium 6 minutes or so, until soft and barely beginning to brown. Mix with jalapeños in a small bowl and set aside.
• Combine corn meal, corn flour, salt, baking powder and baking soda in a large bowl and whisk to blend. Mix milk and buttermilk with the eggs in another bowl, beating just enough to blend. Pour wet ingredients over the dry ingredients and fold together. Fold in the shallots and jalapeños.
• Spoon batter into madeleine molds, filling them almost to the top. Bake 15 minutes, until firm to the touch. Let cool 30 minutes, then remove from pans. Serve warm, or set aside to rewarm and serve later.

REAL MADELEINES

Steps:

• Combine eggs, sugar, and honey in a large bowl. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously and do not use high speed if using an electric mixer; the end mixture should be light and frothy.
• Sift flour and baking powder into the egg mixture. Fold in gently until well combined. Add melted butter and salt, stirring well. Cover the bowl with plastic wrap and chill batter in the refrigerator for at least 1 hour.
• Preheat the oven to 460 degrees F (240 degrees C).
• Fill silicone madeleine molds with the batter, filling each 3/4 full.
• Bake in the preheated oven for 1 minute, then reduce the oven temperature to 400 degrees F (200 degrees C). Bake for 4 minutes, then reduce again to 350 degrees F (175 degrees C) for 5 minutes more.

EARL GREY MADELEINES

Steps:

• Sift together the flour and baking powder. Put the honey in a medium heatproof bowl, and place a strainer over the bowl.
• Bring the butter to a boil in a medium saucepan over medium-high heat. As the butter cooks, gently swirl the pan. The butter will foam, then bubble, then turn golden. In 5 to 7 minutes, when the butter browns (it will be the color of hazelnuts, and have that aroma as well), pour it through the strainer onto the honey. Some dark bits will slip through the strainer, and that's fine! Stir to blend.
• In a large bowl, whisk the sugar, zest, tea, eggs and egg white, and milk until combined; whisk 1 or 2 minutes more after the ingredients are blended. Add the flour mixture in three to four additions, whisking the ingredients together gently. You'll have a thick batter that will fall back on itself in a ribbon. Switch to a spatula, and gradually stir in the warm butter-honey mixture. The batter will have a beautiful sheen. Press a piece of plastic wrap against the surface, and refrigerate the batter for at least 8 hours or up to 2 days.
• When you're ready to bake, center a rack in the oven, and heat it to 425 degrees.
• Butter and flour a regular-size madeleine pan (or coat it with nonstick baking spray); do this even if the pan is nonstick. Use a slightly rounded tablespoon of batter to fill each shell. Don't worry about leveling the batter, as it will even out in the oven. Cover, and refrigerate any remaining batter.
• Bake the madeleines until the cakes are golden and the bumps spring back when gently prodded, 11 to 13 minutes. Unmold immediately by rapping the pan against the counter. Serve now ... or don't. The madeleines stale quickly, but that just makes them better for dunking. If you're baking more madeleines, be certain to cool the pan between batches.

CHOCOLATE MADELEINES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter one Madeleine pan.
• Sift the flour, cocoa, baking powder and salt together. Set aside.
• Cream the butter with the vanilla and the sugar. Add the egg and egg yolks, beating to mix. Stir in the dry ingredients until just combined only, do not over mix. Place rounded teaspoon of batter into the prepared Madeleine shell forms.
• Bake at 375 degrees F (190 degrees C) for 12 minutes. Remove from oven and immediately invert onto a wire rack to cool. Once cool sprinkle with confectioners' sugar, if desired.

FRESH CORN MADELEINES WITH SOUR CREAM AND CAVIAR

Steps:

• Make madeleines:
• Preheat oven to 400°F. Brush molds with some melted butter.
• Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
• Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.
• Top madeleines:
• Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.

MADELEINES WITH LAVENDER HONEY

Steps:

• Preheat oven to 350°F. Butter each madeleine mold in pan and dust with flour, tapping out excess. Melt 9 tablespoons unsalted butter in medium skillet over medium heat. Cook until butter turns golden brown, stirring often, 3 to 4 minutes. Set browned butter aside.
• Using electric mixer, beat egg whites, sugar, all purpose flour, and almond flour in medium bowl until mixture is blended and smooth. Place honey in small microwave-safe bowl. Heat just to warm, 5 to 10 seconds. Beat honey into batter. Add browned butter; beat to blend. Spoon 1 tablespoon batter into each prepared madeleine mold.
• Bake madeleines until tops are just dry and tester inserted into center comes out clean, about 12 minutes. Cool 5 minutes. Gently tap madeleines out of molds. Place on rack to cool slightly.
• To prepare additional madeleines, wash pan and cool completely. Butter and flour molds and fill as directed above. Serve madeleines warm.

ORANGE-BLOSSOM-HONEY MADELEINES

Steps:

• Sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes. Beat in honey, vanilla, and orange zest. Gently fold in dry ingredients. Add 5 tablespoons melted butter; gently fold into batter. Press plastic wrap directly onto surface of batter; chill for at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Position a rack in center of oven; preheat to 400°F. Lightly brush madeleine molds with butter. Place pan on a baking sheet. Drop 1 scant tablespoon batter into each mold. Bake until golden and a tester inserted into center comes out clean, about 10 minutes.
• Remove pan from oven, invert, and quickly knock madeleines out of pan. Serve warm on their own or with Ginger-Yogurt Mousse with Pistachio Meringue .

HONEY MADELEINES

Steps:

• In a small saucepan over low heat, melt the butter, being sure to not let the butter brown. Remove from heat, and stir in honey and almond extract (or vanilla extract). Let stand until room temperature. In a small bowl, whisk together, flour, baking powder, and salt; set aside.
• In a medium bowl, using a rubber spatula mix the eggs and sugars until combined. Fold in flour mixture, until just combined. Add the cooled butter mixture, and continue to fold until combined. Cover the bowl, and refrigerate until chilled, about 30 minutes.
• Preheat oven to 425 degrees; with rack in center. Brush madeleine molds with melted butter; set aside.
• Fill each mold three-quarters full, using a spoon or a pastry bag. Do not overfill the molds. Bake until puffed, and the edges are golden brown, 8 to 10 minutes.
• Remove from oven and let cool on a wire rack until pan is just cool enough to handle. Invert onto wire rack and serve warm, if possible. If not serving warm, once the madeleines are cool, sift some confectioners' sugar over the seashell side.

HONEY AND ORANGE MADELEINES

Steps:

• Preheat oven to 200°C Brush two 12 hole madeleine moulds with melted butter and sprinkle over caster sugar.
• Stir butter and honey in a small heavy based saucepan over a low heat until melted and combined. Remove pan from heat and set aside to cool until lukewarm.
• Break eggs into a medium mixing bowl and add the extra sugar and vanilla. Beat with electric beaters until the mixture is very thick and creamy. (This step could take as long as five minutes).
• Double Sift the flour and baking powder and then add it to the egg mixture. Fold in using a large metal cooking spoon. Do this step quickly and only until just combined.
• Add the cooled butter mixture and the rinds. Stir gently until well combined.
• Using a large spoon half-fill the madeleine moulds with the batter' Gentley shake the pans after filling to help settle the mixture.
• Bake for 7 to 8 minutes or until the cakes are golden and bounce back when lightly pressed with your finger.
• Remove the moulds from the oven and stand for 2 to 3 minutes. WHile still warm, carefully loosen each cake with a small palette knife or table knife'.
• Lay cakes flat side down on a wire rack to cool a little more -- just a few minutes is fine.
• Serve whilst still warm and dust with icing sugar. for up to 5 minutes.
• Madeleines will keep for 3-4 days stored inan airtight container. They are suitable to freeze and should only take a few minutes to thaw.

LEMON MADELEINES

Steps:

• Grease madeleine tins and set in the freezer. Heat the oven 400 degrees F/200 degrees C.
• Sift together the flour and baking powder.
• In a small saucepan melt the butter, and stir in the sugar, honey and lemon zest. Lightly beat the eggs, and temper them into the butter mixture. Whisk into the flour to make a smooth batter. Pour into the molds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking.

VANILLA MADELEINES

Steps:

• Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.
• Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.
• Preheat oven to 350 degrees. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush.
• Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe some batter into molds, filling each about three-quarters full. Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter. Dust baked madeleines with confectioners' sugar.

LEMONY MADELEINES

Steps:

• Preheat oven to 375 degrees. Butter and lightly flour madeleine pan. In medium bowl, whisk both flours and salt together. In bowl of an electric mixer with whisk attachment, beat eggs and sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated.
• Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350 degrees. Bake until golden, 8 to 10 minutes more. Let cool slightly; remove from pan. Dust with confectioners' sugar, and serve.

COFFEE MADELEINES

Steps:

• Grease and flour twenty-four 3-inch madeline molds. Set aside. Beat sugar and yolks in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add butter, espresso powder, and vanilla. Beat on low speed until combined. Beat in egg whites until combined.
• Preheat oven to 375 degrees F. Stir together flour, baking powder, baking soda, and salt in a small bowl. Sift flour mixture over the egg yolk mixture; gently fold inches Fold in almonds. Spoon batter into prepare molds, filling each about half full.
• Bake for 10-12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen cookies from molds; invert onto a wire rack. Remove molds, and cool cookies completely on rack. Drizzle Espresso Icing over madeleines, if desired. Cover tightly and store at room temperature up to 3 days.
• Espresso Icing: Combine 1/2 teaspoons instant expresso powder and 1 tablespoons water in a small bowl. Stir in 1 cup sifted powdered sugar. Stir in additional water 1 teaspoons at a time until a drizzling consistency.