twigg studios

A British baking blog, food photography

madeleines (authentic french recipe from laduree)

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 these madeleines are so light and airy which is surprising considering they are made with granulated sugar.
this recipe is from the Laduree cookbook and uses lemon zest and honey.
 i have made madeleines before but they were made differently and did not taste as nice these are so much better. you will never want to use another Madeleine recipe again.

make the cake batter at least 12 hours before and keep in a lidded container in the fridge
recipe
2 lemons
3/4 cups + 1 tbsp granulated sugar (160g)
1 1/3 + 1 tbsp cake flour (175g)
2 tsp baking powder
12 1/2 tbsp butter (180g)
4 eggs
1 2/3 tbsp honey (35g)
using a grater, remove the zest from the lemons, in a large bowl mix the grated zest with the sugar,
in another bowl sift the flour and baking powder together.
in a small pan melt the butter on a low heat.
add the honey in the large bowl with the lemon and sugar, and add the eggs and whip until pale, then sift in the flour and baking powder mixture  and fold in, then add the butter mixture and combine.
cover mixture and place in the fridge for at least 12 hours. i made the batter before i went to bed.
the following day
melt 2 tbsp butter and use a pastry brush and butter the moulds, then dust them with flour.
the large moulds are from wholeport.com, the small ones my dad bought me over from France.
preheat the oven to 200c or 390f
refrigerate the moulds for 15 minutes to allow the butter harden,
fill the moulds with batter, 3/4 to the top, and tap them on the work top to bring any bubbles to the top and bake for 5-6 minutes for mini ones or 8-5 minutes for larger ones.
allow to cool slightly before removing from moulds.


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23 Comments

  2. Mmmmmm just perfect for my tea parties. I have made them before – didn't care for them – and sold my madeleine pan…may have to try yours. You are trusted!

    I never heard to put ahead in fridge for 12 hours, why is this then?

    Thank you!

  4. Pure LOVE. I love madeis and I love how yours turned out Aimee. And not forgetting to mention the plate in which you styled them. Awesome.
    Slow round of applause! 🙂

  5. They are just so delicate and lady like! I dont have a madeliene tin but I think I need one now!! Beautiful photos! Thanks! Will be pinning for future baking!

  7. I just love madeleines. I have never tried this recipe but I'm sure they're good! Thanks so much for sharing at Simple & Sweet Fridays.

    Hugs,
    Jody

  8. I've never had a madeleine, but have always wanted to make them. This looks like a great recipe. Thanks so much! And I really love your presentation.

  12. Wow! These look lovely. I love Madeleine's! I will need to try these. Thank you so much for sharing these at Silver Pennies Sundays. x

  15. This is the best recipe ever… Easy to follow instructions.. They turned out moist and lemony. My search for a great madeleine recipe is over:)

  16. I am excited to make these but am finding the ingredient amounts hard to follow. What is the butter amount required? Thank you.

  20. I love madeleines but was wondering could I make this in a small Bundt pan following these instructions but just put it in a small Bundt. I think it would make a delicious pound cake.

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