French Madeleines

Submitted by Gingerbee

"These wonderful little light sponge cakes are an individual buttery treat. They freeze very well but they won't last long when your family samples these goodies."

 

• Ready In: 17mins
• Ingredients: 8
• Yields: 24 madelines

ingredients

• 1 cup sugar
• 5 eggs
• 1⁄2 cup butter (melted)
• 1 1⁄2 cups cake flour (sifted)
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 1 lemons, zest of or 1 orange, zest of
• confectioners' sugar (dusting)

directions

1. Beat eggs until light yellow in color; add sugar, butter, vanilla, zest and continue mixing.
2. Sift flour and baking powder and add to wet ingredients and mix well.
3. Preheat oven to 400 degrees.
4. Place a tablespoon of batter into each well-greased, madeline mold.
5. Bake for 8- 12 minutes or until light golden in color.
6. Turn out madelines and cool.
7. Dust with confectionery sugar.
8. Serve.

Reviews

[nburke]

Wow. These are so easy and so good. I can't believe I've been paying bakery prices all these years.

 

[Flowerfairy]

These Madeleines have the perfect texture and not too sweet. I only found them to taste a bit 'eggy'.

 

[Dimpi]

I must be doing something wrong. This is the second time I've tried this recipe (I love madeleines). The taste is too eggy and lacking in the typical flavor I associate with madeleines. There is also not enough sugar - it is hardly sweet. The texture though is where I'm totally stumped. This is much lighter than the store bought ones and not in a good way. I think that is partly because they spread too much. If I try it again, I will definitely use 4 eggs, more sugar and more flour. Sorry this didn't work out, I really wanted to like it! Thank you.

 

[TaterBug]

Really great recipe. I do have one recommendation based on my experience with baking madeleines. I bake them at 425 for no longer than 7 minutes and immediately release them from the pan. They come out very nice and moist this way. These are so good.

 

[MarinasDaddy]

Very tasty and easy to make. If you do not have a non-stick pan, though, my advice is to lightly flour the pans. Remove the madeleines from the pan immediately after taking them out of the oven. Tap the edge of the pan as you turn them out onto the counter top. You might have to tap a couple of times.