Madeleines

Adorable petit butter cakes which get their distinctive look by the scallop-shaped baking molds. The recipe usually calls for a nut flour (almond) to give it its soft and delicate texture. Prepared by Lady Madeleine in 1755 herself in France, was made into a royal delicacy at one point. Some prefer to call them 'cookies' but the recipe suggests otherwise.

In case you have a nut allergy or so, the recipe below does not contain almonds. I will make a note of how to change the recipe at the very end.

Serve them fresh with a sprinkling of confectioners sugar or dip them in melted chocolate. Can't really go wrong either way.

Let's get baking!

Quick tutorial

Recipe card

What is the recipe change to include almond flour?

Use 80g of AP flour and add 20g of almond flour.

Are there any other flavors of madeleines?

Yes, of course, you can incorporate any flavor of your choosing. i.e. Chocolate, Marble, Matcha, Berries, etc. You could even fill the center with a compote or ganache.

There is a much-liked method of coating the shell side of the madeleine fully in melted chocolate to give it a clean and nice chocolate shell.

Can the batter be prepared in advance?

Certainly, you can make the batter the night before and bake it fresh in the morning.