Oh hello fancy little Madeleines
Aktualisiert: Apr 24
Paris is always a good idea and whenever we go, we alllllways get a Madeleine at our favorite little boulangerie in the Marais. The other day we were talking about them and couldn’t believe we’ve never actually made them ourselves before, so we had to give them a try. Despite what you might think, Madeleines are actually pretty easy and unfussy to make. And don’t be fooled by their shape, all you need is the right Madeleine form et voilà. We were so pleased with the result and wanted to share the recipe with you right away.
And to be honest, we’re feeling quite fancy serving these cakes to our guests for our Christmas brunch. They are perfectly golden brown and crispy on the outside and spongy and soft on the inside. Yum!
What you’ll need:
-120 g sugar
-120 g flour
-1 tsp baking powder
-pinch of fleur de sel
-60 g butter
-powdered sugar to dust them off
Beat eggs with sugar until pale yellow. Add lemon zest and combine well.
Whisk together the flour, baking powder and salt. Slowly add the dry ingredients to the egg mix until just combined.
Add melted butter.
Place the batter in the fridge for at least an hour.
Preheat the oven to 180°. Brush your Madeleine pan with some melted butter. This is important so the Madeleines don’t stick to the pan.
Place a big spoon of batter in the center of each form. Don’t worry about evening it out. The dough will spread out in the oven by itself.
Bake for about 8 minutes or just until they become the right amount of golden brown around the edges.
Remove from the oven, allow to cool and then dust them off with powdered sugar and enjooooy.