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Monday, March 10, 2003



makes 3 dozens regular size madeleines

I adapted this recipe from a French recipe of unknown origin, so all the measurements are in grams. Sorry.

5 eggs
240 g. sugar
zest from 1 lemon
300 g. flour (The recipe didn't specify a particular kind of flour to use, but I've been successful with regular all-purpose flour)
10 g. butter (for greasing the molds)
150 g. melted butter (You can use clarified butter in place of the simple melted butter, if you are so inclined, and have the time and patience to make it.)
90 g. milk

Beat the eggs and sugar together in a bowl placed on top of a pot of boiling water, until the mixture looks like bright yellow syrup and is warm to the touch. Beware not to cook your eggs.
Remove from heat, add the zest and continue to beat (better do this with your KitchenAid) until light and fluffy and almost triple in bulk.

Lightly fold in the flour, then melted butter and milk.

Drop about a tablespoon of the batter into each mold and bake at 375 for about 15 minutes.

I found that you get the really nice characteristic Madeleine bumps if you let your batter rest in the fridge for a few hours before baking.
Also, a slotted spoon or a balloon whisk is my tool of choice for folding the liquid butter and milk into the batter.

If you find this recipe useful, please consider giving a few dollars to help my charity drive for Doctors without Borders by clicking on the picture below.


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