For my birthday last year, my sister-in-law and brother gave me a Madeleine Pan. I had never made the classic French cake/cookie treats before, so it was a very fun surprise! The pan came from Williams-Sonoma and the store was kind enough to include a recipe. I’ve been waiting for the perfect time to try the recipe and share it with you, and here they are!
These classy little desserts are the size of a cookie, but they have the texture of cake. So, please excuse me throughout this post as I struggle with the correct way to refer to them! I think I will just go with cakelets. 🙂 These really are tasty little treats. This may not be a correct assessment at all, but they almost remind me of beignets… but a non-fried and more spongy/cakey version. Anyways, all you need to know is that they are a light and delicious dessert!
To begin, I prepped the pan by greasing it with butter and then lightly flouring.
Next up is the vanilla followed closely by the flour. To incorporate the flour, I sifted it over the bowl and then beat just until it was mixed in.
Finally, I melted the butter and folded it in to the batter in two parts. Now that the batter was ready, I spooned in into the pan using a little more than a tablespoon per Madeleine.
After baking for about 9 minutes… here they are!
Soo pretty 🙂
Overall, these were a really fun bake! They didn’t take long at all to whip up and it wasn’t a huge recipe. (Which is a very nice change of pace!) I would recommend eating these Madeleines on the day you bake them, though. They had a nice little crunch on the first day; but, after storing in a container overnight, they moistened up a little bit. That was to be expected, but I just preferred them on day one. 😀
I hope you all enjoy these! I will be sharing over at Fiesta Friday; be sure to swing by if you get the chance! Have a fantastic weekend!
Recipe by Williams-Sonoma
- softened butter for brushing molds
- 1/2 cup all purpose flour, sifted
- 2 eggs
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 4 Tbs unsalted butter, melted & cooled
- confectioners’ sugar for dusting (optional)
- Preheat oven to 375°. Using a pastry brush, brush softened butter over each mold of the Madeleine Pan, carefully buttering every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and gently tap out the excess flour.
- In a large bowl, combine the eggs, granulated sugar, and salt. Using a wire whisk or a handheld mixer on medium-high speed, beat vigorously until pale, thick and fluffy, about 5 minutes. Beat in the vanilla. Sprinkle the sifted flour over the egg mixture and stir or beat on low speed until incorporated.
- Using a rubber spatula, gently fold in half of the melted butter until just blended, then fold in the remaining butter.
- Divide the batter evenly among the prepared molds, using a heaping 1 Tbs. batter for each mold. Bake the madeleines until the tops spring back when lightly touched, 8 to 12 minutes.
- Remove the pan from the oven and invert it over a wire rack, then rap the pan on the rack to release the madeleines. If any should stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.
- Let the madeleines cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioners’ sugar and serve. Makes 16
Adapted from Williams-Sonoma Foods of the World Series, Paris, by Marlena Spieler (Oxmoor House, 2004).