Madeleine cookies, also known simply as Madeleines, are a classic French cookie. Madeleines are small, shell-shaped sponge cookies with a delicate and slightly crispy outside and a soft, moist crumb inside. They are usually flavored with vanilla or lemon zest, which gives them a subtle and familiar taste.
The exact origin of the Madeleine is a bit controversial, and there are several stories and legends surrounding its creation. A popular story attributes the invention of the Madeleine to a cook named Madeleine Paulmier, who worked for the Duke of Lorraine in the late 18th century. According to the story, she created the first Madeleine cookies, which became popular very quickly.
Madeleines have become an iconic French cookie and you can buy them all over the world. They are often served with tea or coffee and are known for their distinctive shell shape and delicious taste. Madeleine bakeware , with their shell-shaped molds, is quite readily available, making it easy to bake these delicious cookies at home.
Why are madeleines so tasty and popular?
Madeleine cookies are loved for their unique combination of textures and flavors. This classic French delicacy has a crispy and slightly crunchy outside, while the inside remains soft and moist. The subtle taste, often enriched with vanilla and lemon zest, is not overly sweet but refined. The nice shell shape is not only nice to look at, but also provides the characteristic texture. Madeleines have a long history and are often associated with tradition and nostalgia, which makes them very attractive. Moreover, you can vary it nicely.
It goes without saying that we also have a good recipe for you. This recipe makes 12 to 18 Madeleine cookies. They are super fun and easy to make, a nice job for a boring, drizzly Sunday. Have fun!
- Madeleine baking tin such as the Homewell - Madeleine baking tin with 12 shell moulds.
- 2 large eggs
- 100 grams of fine granulated sugar
- 125 grams of flour
- 5 grams of baking powder
- A pinch of salt
- 1 tsp vanilla extract
- 1 tsp grated lemon peel
- 140 grams unsalted butter, melted and cooled, plus extra to grease the Madeleine mold
- icing sugar (optional, for dusting)
Preheat your oven to 190°C and lightly grease a Madeleine baking tin with butter. Sprinkle a little flour into the mold and shake out any excess.
In a large bowl, beat the eggs and sugar together until the mixture is light and fluffy, usually about 2-3 minutes.
Sift the flour, baking powder and salt over the egg mixture and fold it carefully. Then add the vanilla extract and grated lemon peel, if using.
Pour the melted butter into the batter and stir gently until well combined.
Spoon the batter into the Madeleine mould, filling each cavity about 3/4 full.
Bake the Madeleines in the preheated oven for 10-12 minutes, or until golden brown around the edges and springy to the touch when gently pressed.
Remove the Madeleines from the oven and let them cool in the tin for a minute before carefully removing them from the tin. Place them on a rack to cool completely.
Optionally, sprinkle the cooled Madeleines with icing sugar before serving.
Eat the cookies when they are cooled and fresh. Madeleines, like all cookies, are nice to give as a gift. A homemade gift in a beautiful box or tin always goes well.