Madeleines are a rich little French butter cake, characterised by its shell like shape with ridges on one side and a little buldge on the other.
They take time and patience to create (you have to sift the flour ingredients 3 times!!!)
But as a result you will be rewarded with madeleines with crispy browned outsides and soft spongy insides 😀
Some say a cross between a soft baked cookie and a dense Victorian sponge.
A little background on these pillowy delights.
They were made famous in a novel ‘Remembrance of Things Past’ by Marcel Proust. Their origin is a little hazy, therefore different versions of its origin exist. The most common one is that they originated from the town of Commercy in the 18th century, in the region of Lorraine. A girl by the name of Madeleine served them at a high tea to the Duke of Lorraine, Stanislaw Lezczynski. He loved them so much, he named the little cakes after her.
After making them for myself, I think I know why he loved them so much. They snack size and are so good with a cup of tea!
For me, these remind me of an anime by the name of Yumeiro Patissiere, which a friend referred me to watch in my university days (when one had a lot of spare time 😛 )
The main character used a madeleine to ask the patisserie fairies to look after her whilst she attends patisserie school. Hence, my curiosity for this little cake was prompted.
As a result I made and packaged these madeleines and gave them as gifts 😀
Madeleines (Makes about 24)
100g Butter (Softened)
~1tsp Orange rind
1 tsp Vanilla Bean Paste or vanilla extract
100g Plain Flour
1/4 Tsp Baking Powder
For the madeleine pans
1 Tbsp Butter (melted)
1 Tbsp Plain Flour
Preheat oven to 200C
Brush the madeleine pan with 1 TBSP melted butter and dust with a sieve with flour, shake out the excess
(I borrowed my pan from a friend, because it’s not a cake I make often, and it’s a specific pan. I highly encourage the sharing of baking utensils with friends if you can or buying from an op shop, because it’s not only cheaper, but you also get more variety! 😀 )
Using a free standing mixer or bowl and wooden spoon, beat softened 100g butter, eggs, sugar, rind, and vanilla for about 5mins or until thick and creamy
Sift flour and baking powder twice into a separate bowl, sift the third time over the egg mixture
Fold flour into the egg mixture with a spatula
Drop tablespoons of mixture into the pan holes.
Bake for about 10mins, then stand in pans for 2 mins, and then turn out onto wire racks to cool.
These are best enjoyed on the day, BUT they can be packaged and given away the next day as special pick me up gifts too 😀
Adapted from AWW The Baking Collection book 2013