Madeleines are a classic french butter cake/cookie. This recipe yields light and wonderful madeleines that have a hint of orange blossom in them. Super easy to whip up and a reliable crowd-pleaser!
I have always wanted to make madeleines but since I did not have a madeleine pan I never attempted them. I have posted my mom’s english madeleine recipe on the blog, and while I love that recipe, english madeleines differ from their french counterpart. Both absolutely delicious but in different respects.
I finally invested in a madeleine pan and had been waiting to try a recipe for these. I knew as my first try I wanted to make the classic version, and keep the more complicated and fancier sounding madeleines for later. I had recently bought orange blossom water from amazon for another recipe, and never got around to making the recipe I bought the water for. From reviews of the madeleine recipes I had read online, I knew I had found the perfect way to use the orange blossom water lying in my cupboard.
From the research that I did while finding the perfect madeleine recipe I found that most recipes are similar and there are basically two version floating on internet- one that uses two eggs and one that uses three. I tried both versions and considered the one with three eggs better. That’s the one I am sharing today.
The only change I made to the original recipe (which is adapted from Baking a Moment) is that I added a teaspoon of baking powder.
The lovely thing about these madeleines is that you can make them ahead of time, since a good rest of the batter in the refrigerator helps. I also like to scoop the batter into a disposable piping bag, so that you can pipe the batter into the pan easily.
Do keep a watch on the baking times when baking madeleines. These things cook quickly. I have realized keeping them a lighter golden color yields lighter texture madeleines. Depending on your oven, 10-13 minutes is good enough.
I love the taste of orange blossom water, and if you can find it ( I bought my bottle of orange blossom water from amazon here) I would recommend you introduce this flavorful water to your baking. It imparts a lovely flavor and you will soon be addicted and encouraged to use it in other baked goods as well.
Of course a lot of charm behind madeleines lies in their look and their shell like appearance, so having a madeleine pan to bake this recipe in is a plus. I use this pan that I bought on amazon for $10 and I love it. In case you don’t have one and don’t want to invest in one, you can use a mini muffin pan too and can try this recipe.
If you bake this recipe, please share pictures on your social media and tag me so that I can have a look too of your baking adventures. Or leave a comment here sharing your feedback of these madeleines.
- ⅔ cup sugar
- 3 large eggs (at room temperature)
- ½ tsp salt
- 1½ tsp orange blossom water
- 1 cup all-purpose flour, sifted with 1 tsp baking powder
- 10 tbsp unsalted butter, melted and cooled slightly
- powdered sugar, for dusting
- Beat sugar, egg and salt in a big enough bowl on medium high speed until pale and thick. Stir in the orange blossom water.
- Add the flour and melted butter, alternately, folding gently so the batter loses as little volume as possible.
- Refrigerate the batter (covered), for 45 minutes or until thickened.
- Preheat oven to 375 degrees F.
- Grease and flour a madeleine pan, knocking any excess flour off.
- Scoop 1 tbsp of batter into the prepared pan.
- Bake standard-sized madeleines for 10-13 minutes, or until lightly golden around the edges.
- (If you have only one pan, bake in sequence, keeping the remaining batter refrigerated.)
- Cool in pan for few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, for garnish.
If you liked this recipe you might want to check these other recipes from the blog to try: