Recently my friend Victoria bought a madeleine pan as well and we decided to do some hardcore (as hardcore French pastries can get) madeleine baking together...and I am so glad we did. We made several batches of madeleines, both sweet and savoury, and I think I have a new found love for this delicious little cookie/cake. On a different note, are madeleines cookies or cakes?
In no way am I saying I am a madeleine expert or connoisseur, but maybe these recipes and ideas will be some sort of inspiration for you to make your own version of the delicate French treat. If you do not have a madeleine pan, do not fret. You can use a muffin or cupcake tin and fill in just a third of the cavity; you just won't get the classic seashell shape.
Here you will find the recipes for three kinds of madeleines: a savoury polenta madeleine with sage and cheese, a chocolate olive oil madeleine, and the classic lemon madeleine with a lemon glaze (a la Julia Child).
Adapted from A Beautiful Mess (Cheesy Sage Madeleines)
1. Four eggs
2. Quarter teaspoon salt
3. One tablespoon sugar
4. Four tablespoon cornmeal
5. Three-quarter cup flour
6. Quarter cup cheese (we used Emmental instead of Dubliner)
7. Quarter cup butter
8. Seven - Eight fresh sage leaves
Yields: 16 regular-sized madeleines (original recipe says this yields 12)
*Note: we followed this recipe and got more madeleines than expected. We also think that adding a teaspoon of baking powder would probably work well. These ones were the flattest and densest madeleines of all three batches. We still love the texture from these original recipe though, especially for a savoury madeleine. It would pair really nicely with a thick soup!
First, melt the butter over low heat over the stage with five or six sage leaves. Once the butter has come to a light boil, remove the pot from the heat and cool it in a water bath (or leave it until it returns to room temperature).
In a mixing bowl, whisk together the eggs, salt, sugar, and cornmeal. After the mixture has been well incorporated, fold in the flour, cheese, and a few chopped up sage leaves. Stir in the butter until well just well combined.
Grease your baking pan and spoon the batter (which is quite thick!) into the cavities. Bake at 375F for 12-14 minutes, until the edges are golden brown.
Chocolate Olive Oil Madeleines (with Sea Salt/Raspberry Sugar)
Adapted from Miss Madeleine's We Love Madeleines
1. One-sixth cup extra virgin olive oil
2. One quarter cup all purpose flour
3. One quarter cup cocoa powder
4. One quarter teaspoon baking powder
5. Pinch of salt
6. One egg
7. One quarter cup sugar
8. One teaspoon vanilla extract
9. Sea salt/raspberry sugar (optional)
Yields: 12 regular-sized madeleines
Note: we doubled the amount of cocoa powder and vanilla extract of the original recipe. This batter is also much thicker than the batters of the other two; this madeleine batter resembles a brownie batter.
In a mixing bowl, sift together flour, cocoa powder, baking powder, and salt.
In a second bowl, whisk together the egg and sugar until well incorporated. Add in the vanilla. Gently fold in the flour mixture and olive oil until just combined.
Spoon the batter into the greased madeleine tray and bake at 375F for 10-12 minutes. Sprinkle with sea salt or raspberry sugar while madeleines are still warm. Indulge, and try not to eat the entire pan : )
Classic Lemon Madeleines with a Lemon Glaze
Adapted from Julia Child's The Way to Cook
1. Two eggs
2. Half cup white sugar
3. Half cup all purpose flour
4. Half cup cake flour
5. Five ounces of butter
6. Half a lemon (both juice and zest)
7. Pinch of salt
8. One teaspoon of vanilla extract
Yields: 12 regular-sized madeleines
Adapted from...no where! This was our own : )
1. Three quarter cup powdered sugar
2. Two tablespoon lemon juice
3. One tablespoon water
Yields: One third cup of glaze
First whisk together the eggs and sugar. Add in the flour.
Melt the butter in a small saucepan until the butter is slightly brown. Browning the butter produces a richer and more complex flavour. Next, wait for the butter to return back to room temperature or speed up the process with the use of an ice bath. Make sure the butter doesn't turn back into a solid though!
Mix together the butter, salt, lemon juice and some zest, as well as the vanilla extract.
Fill the madeleine pan 3/4 full of batter and bake for 15 minutes until slightly browned around the edges and humped in the middle.
Here is a little behind the scenes look at some (not even all) of the madeleines we made that day.
We had so many madeleines everywhere it was borderline insane. We gave most of them away to friends and family because who doesn't receiving free baked goods right? Especially if you tell them they are French pastries.
A few madeleine flavours I want to create next include:
- Spicy chocolate (probably with some freshly grated ginger and cayenne..topped with sea salt, of course!)
- Some sort of earl grey tea concoction
- A savoury ricotta madeleine with fresh cracked pepper
- A sweet ricotta madeleine with...maybe a lemon glaze?
You will not experience any shortages of madeleine recipes and photos on my blog and my instagram any time soon and I hope that is okay. Until next time, happy baking!