The Perfect Madeline: Baking Tips And Tricks

Madeleines are shell-shaped French cakes that are typically served for afternoon tea. They are known for their soft, moist interiors and crisp, buttery exteriors. The batter is usually a combination of eggs, sugar, flour, and butter, with some recipes calling for additional ingredients like vanilla extract, honey, and lemon zest to enhance the flavour. The traditional way to make Madeleines is to refrigerate the batter overnight, but some recipes suggest that this step is not necessary. Madeleines are best served fresh out of the oven, as they tend to lose moisture and become dry quickly.

Choosing the right pan

Type of Pan

The most important factor in choosing a pan for madeleines is the shape. You need a pan with a scalloped shell design to create the distinctive shell-shaped exterior of the cakes. The traditional madeleine pan has an oval shell shape with 12 depressions or moulds. You can also find larger shell-shaped pans that hold double the amount of batter, resulting in fewer but larger madeleines.

Number of Pans

Since madeleines are best served fresh and warm, having two pans can be helpful. This way, you can bake two batches simultaneously, ensuring that your madeleines are served warm to your guests.

Pan Material

Non-stick pans are widely available and can be used for baking madeleines. However, it is crucial to properly prepare the pan by greasing it with butter or non-stick spray and dusting it with flour to ensure the madeleines don't stick. Some bakers prefer to use a mixture of melted butter and a pinch of flour for greasing the pan, as it gives the madeleines a buttery flavour.

Pan Size

Madeleine pans come in different sizes, from extra mini to larger shells. The size you choose depends on your preference for the size of your madeleines. If you opt for a larger pan, keep in mind that you may need to adjust the batter amount and baking time accordingly.

Other Options

If you don't have access to a madeleine pan, you can use a mini muffin pan or a cupcake pan as an alternative. Keep in mind that the texture and shape of the madeleines will be different, and you may not achieve the iconic crisp edges or the signature hump. However, if you're unable to get a madeleine pan, these alternatives can still produce delicious madeleines.

Getting the right ingredients

Madeleines are delicate shell-shaped cakes that are often referred to as cookies due to their shape and size. They are typically flavoured with lemon or orange zest and are known for their distinctive hump. Here is a list of ingredients you will need to bake the perfect madeleines:

• Butter – Use the best quality butter you can afford. European butter is preferable as it has a lower water content. You will need melted butter for the batter, and some extra to grease your madeleine pan.
• Eggs – You will need two or three large eggs, at room temperature. This is important as cold eggs will not incorporate properly into the batter.
• Sugar – Caster or superfine sugar is best as it dissolves more easily. However, granulated or ordinary white sugar will also work. You can also add a sprinkle of confectioner's sugar on top of your madeleines before serving.
• Flour – Use plain or all-purpose flour. You will also need a small amount of extra flour to dust your madeleine pan.
• Baking Powder – This will help the batter rise and give the madeleines a beautifully light and fluffy crumb.
• Vanilla – Use vanilla extract, vanilla bean paste, or the seeds scraped from a vanilla pod for the best flavour. Avoid using artificial vanilla essence.
• Lemon Zest – This is a traditional addition to madeleines and gives them a hint of citrus flavour. You can also use orange zest.
• Salt – A pinch of salt will enhance the other flavours in your madeleines.
• Other Ingredients – Some recipes also call for a small amount of milk, honey, or oil.

Now that you have gathered all your ingredients, you are ready to start making your madeleine batter! Remember to follow the recipe carefully and pay attention to the specific instructions for mixing and baking. Happy baking!

Preparing the batter

Step 1: Gather Your Ingredients

First, make sure you have all the necessary ingredients for the batter. The exact quantities may vary depending on the recipe you are following, but the basic ingredients typically include:

• Eggs (at room temperature)
• Sugar (granulated or caster sugar)
• Butter (unsalted, melted, and cooled)
• Flour (all-purpose or plain flour)
• Baking powder
• A pinch of salt
• Optional flavourings such as lemon or orange zest, vanilla extract, or honey

Step 2: Mix the Wet Ingredients

In a large bowl, combine the eggs and sugar. Use a whisk or an electric mixer to beat the mixture until it is pale, thick, and airy. This step is crucial, as it incorporates air into the batter. Beat the mixture for at least 3 minutes, or until it reaches the "ribbon stage," where the batter falls back into the bowl in a ribbon-like pattern when you lift the beater.

At this stage, you can also add any optional flavourings, such as lemon or orange zest, vanilla extract, or honey. Mix until everything is well combined.

Step 3: Sift and Add the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. This step helps to remove any lumps and ensures a smooth batter. Once the dry ingredients are combined, gently fold them into the wet mixture in two or three parts. Be careful not to overmix or deflate the airy batter.

Step 4: Incorporate the Butter

Slowly drizzle or fold in the melted butter around the edge of the batter. Make sure the butter is cooled but still in a liquid state. Mix until the butter is fully incorporated, and you have a thick, silky, and shiny batter.

Step 5: Chill the Batter

Cover the batter and place it in the refrigerator to chill. Chilling the batter helps to thicken it and is essential for achieving the characteristic hump or bump on the madeleines. Chill the batter for at least 2 hours, but preferably overnight, for the best results.

Step 6: Final Preparations

About 30 minutes before you are ready to bake, preheat your oven to the temperature specified in your recipe, typically between 350°F to 375°F (177°C to 190°C). While the oven is preheating, you can prepare your madeleine pan by brushing it generously with softened butter and dusting it with flour to prevent sticking.

Baking the madelines

Baking the Madeleines

Now that you have your batter ready, it's time to bake your Madeleines! Here's a step-by-step guide to ensure you get the perfect results:

• Prepare your Madeleine pan: Brush the moulds of your Madeleine pan generously with softened butter, then lightly dust with flour. Some recipes suggest using non-stick spray or a mixture of melted butter and flour to grease the pan. Place the pan in the refrigerator while you preheat the oven.
• Preheat your oven: Most recipes recommend preheating your oven to around 350°F (177°C) to 375°F (190°C). However, one recipe suggests a higher temperature of 400°F (200°C) for a shorter baking time of about 10 minutes.
• Fill the pan: Spoon or pipe the batter into the prepared Madeleine pan, filling each mould almost to the top. If you are using two pans, you may need to bake in batches.
• Bake: Place the pan in the preheated oven and bake for 8 to 12 minutes, until the Madeleines are light golden brown and spring back when lightly touched. The signature "hump" or "belly" of the Madeleines should be risen and prominent.
• Cool and unmould: Remove the pan from the oven and place it on a cooling rack for a minute or two. Then, gently loosen the Madeleines from the moulds by tapping the pan or running a small knife around the edges if they stick.
• Serve: Madeleines are best served warm and fresh out of the oven, as they tend to lose moisture and dry out quickly. Dust them with confectioners' sugar or icing sugar, if desired, and enjoy!

Tips for Success:

• Room temperature ingredients: Ensure your eggs and butter are at room temperature before starting. This will help them incorporate more easily into the batter.
• Don't overmix: When adding the dry ingredients to the batter, use a gentle touch and mix just until combined. Overmixing can develop the gluten in the flour, resulting in a less tender crumb.
• Chill the batter: While not all recipes require it, chilling the batter for a few hours or even overnight can help the Madeleines develop their signature hump. It also allows the flavours to intensify and the gluten to relax, resulting in a better rise during baking.
• Don't overbake: Keep a close eye on your Madeleines while they're in the oven, as they can go from perfectly baked to dry and overdone in a matter of minutes.

Storing and serving

Madeleines are best enjoyed fresh out of the oven. They lose moisture quickly, so it's recommended to eat them within a day of baking. If you want to store them, keep them in an airtight container at room temperature. They will last for up to three days, but the texture will change. To warm them up, give them a quick blast in the microwave.

You can also freeze madeleines. Wrap them in baking paper and place them in an airtight container. They will keep in the freezer for up to a month. To thaw, place them in the refrigerator overnight, and then bring them to room temperature before serving.

Frequently asked questions