Baking Classic Madeleines
A proper madeleine relies on the patience of a cold rest and the precision of a hot oven. Do not rush the chilling process, as this is what builds the structural integrity needed to form that characteristic hump.
The importance of temperature
Your ingredients should be at room temperature before you start, but the shaped batter must be ice cold before it hits the heat. This contrast in temperature is what forces the cake to rise rapidly into its iconic shell shape.
- madeleine pan
- pastry brush
- large mixing bowl
- whisk
- silicone spatula
- piping bag
What goes in.
- 1/2 cupunsalted butter, melted and cooled
- 2large eggs, room temperature
- 1/3 cupgranulated sugar
- 1 cupall-purpose flour, sifted
- 1/2 tspbaking powder
- 1 pinchsea salt
- 1 tbsplemon zest
The rise depends on cold batter in a hot oven
By chilling the piped batter in the pan, the butter solidifies and the proteins firm up. When the cold pan hits the high heat of the oven, the air inside expands instantly, creating the classic hump before the edges can set.
The method.
Prepare the pan
Brush the wells of the madeleine pan with melted butter and dust lightly with flour. Tap out the excess and place the pan in the freezer for ten minutes.
Whisk eggs and sugar
Whisk the eggs and sugar in a bowl until the mixture is pale and has thickened enough to leave a trail when the whisk is lifted.
Combine dry and wet
Fold the flour, baking powder, salt, and zest into the egg mixture using a spatula. Once combined, gently stir in the melted butter until fully incorporated.
Chill the batter
Cover the bowl directly with plastic wrap and refrigerate for at least two hours. If you can wait overnight, the flavor and texture improve.
Pipe and bake
Preheat your oven to 400°F (200°C). Pipe the cold batter into the prepared wells. Bake for 8 to 10 minutes until the edges are golden brown and the centers spring back when pressed.
Cool
Let them sit in the pan for two minutes, then gently unmold them onto a wire rack to cool completely.
Other turns to take.
Brown Butter
Cook the butter until the milk solids turn amber and smell nutty before cooling it, adding depth to the base cake.
Chocolate Dipped
Once cooled, dip half of each madeleine into melted bittersweet chocolate and let set on parchment paper.
When it doesn't go to plan.
Always sift your flour to avoid lumps that can deflate the delicate egg foam.
Do not over-mix after adding the flour; fold gently until just combined.
If you don't have a piping bag, use a sturdy plastic bag with the corner snipped off.
The ones that keep coming up.
Can I bake these without a madeleine pan?
The shape and specific texture rely on the wells of the pan. Without it, you are essentially baking a small sponge cake.
Why did my madeleines not have a hump?
The oven was likely not hot enough, or the batter was not cold enough when it went into the oven.
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