I have been waiting to bake Madeleines ever since I bought the molds last week. These scalloped spongy cakes go great with tea or coffee. I also love them cause they are so versatile that both adults and kids alike can enjoy them.
The French tea cakes originated in the town of Commercy which is located in eastern France. Rumor has it that the name came from a maid called Madeleine Paulmier who worked for the Duke of Lorraine in the late 18th century. When Louis XV got a hold of the recipe, it became popular in Versailles. The tea cake rose in popularity again in the mid-20th century through Marcel Proust’s novel, “À la recherche du temps perdu”. Now they are known and sold globally.
However, the recipe varies depending on where the cakes are being made. Some choose to dip them in chocolate, add honey, or lemon zest. In France, they refrain from using zest or vanilla extract. Instead the ingredients are much simpler. A little sugar, flour, and yeast go a long way for the French.
- 2 eggs
- 3/4 teaspoon of vanilla extract
- 1/8 teaspoon of salt
- 1/3 cup of white sugar
- 1/2 cup of all-purpose flour
- 1 tablespoon of lemon zest
- 1/4 cup of butter
- 1/3 cup of confectioner's sugar
- Butter and flour Madeleine molds if mold isn't non-stick. Or use a non-stick pan spray.
- In a medium bowl, mix the two eggs, vanilla extract and salt.
- While still beating the mixture, gradually add sugar. Keep mixing for 5-10 minutes.
- Pour flour into the mixture little by little.
- Add lemon zest to mixture.
- Melt butter and let cool for a few minutes.
- Pour butter around the batter then mix.
- Fill the molds with the batter.
- Bake for 15 to 20 minutes. But keep an eye on them constantly as they can sneak up on you. Take out the Madeleines when the edges are golden.
- Sprinkle confectioner's sugar on the warm Madeleines and serve.