18 Feb

Last summer, my friend Jeanne gave birth to a cute little Madeleine. As she was thinking of a canapes menu for the party after her daughter’s christening, she asked me about the Madeleines recipe in order to offer them home-made to her guests!

There is quite a lot of recipes for the Madeleines… even for the basic ones. One contains baking powder, another one is with melted butter and needs to rest, a third one is with butter at room temperature and so on…. I have tried many of them and the only thing that I can say is that I like my Madeleines when they are sweet and buttery in a well-balanced way. I don’t like them when they are too light and airy and they need to be cooked enough to have that nice golden color on the edges and at the bottom.

It’s up to you to make your choice among all the recipes you can find in books and on the web. Mine belongs to Philippe Conticini’s cookbook Sensations because I really think vanilla and lemon make the difference.


Ingredients for 20 madeleines

  • 125g of plain flour
  • 3 eggs
  • 140g of caster sugar
  • 135g of melted butter
  • 50g of semi-skimmed milk
  • 5g of baking powder
  • 2 tsp of honey
  • 1 tsp of fleur de sel or Maldon Sea Salt
  • 2 tsp of lemon zest grated
  • 1 vanilla pod cut lengthwise, seeds grated
  • 1 tbsp of groundnut oil



In a pan, melt the butter and let it cool down.

In a bowl, whisk together the eggs, sugar, salt, honey and vanilla seeds until it gets white and foamy.

Incorporate the groundnut oil and the lemon zest to the mix.

Mix together the flour and baking powder and add it to the mix then incorporate the melted butter that must not be hot.

Once the mix is uniform you can then add the milk, whisk it again and cover it with cling film to avoid any crust on the surface.

Leave it to rest at least 1 hour in the fridge.

Brush the madeleines cases with melted butter and fill them with the mix up to 90% and leave it to rest another hour in the fridge.

Before baking the madeleines, preheat your oven to 160° with the baking tray in the oven.

Once the oven is ready, place the cold madeleines tray on the hot baking tray of the oven and bake it for 10 minutes.

You can serve them straight away or leave them to cool down and keep them for later. The fresher the madeleines, the better… As many French treats, they don’t last very well and you may be disappointed the day after!

About the Madeleine’s shape… Philippe Conticini’s explanation:

You may think 2 hours of rest takes a while but it is what it takes to get a mix really cold.

Because the mix is very cold and the tray is very hot, the mix will react in such a way that a bump will appear.


One Response to “Madeleines”

  1. Diane February 23, 2012 at 12:06 pm #

    Hello Diane
    Notre ami Thomas Perier m’a suggéré de nous mettre en contact! Très joli blog! J’ai aussi un faible pour les madeleines maison- surtout les recettes du chimiste Hervé This. Contacte moi ou peut être à un de ces soirs à l’Apéroblog? Bonne continuation Diane

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