Classic French Madeleines

These buttery seashell shaped cakes are the perfect treat to serve over coffee or tea.

5 from 1 vote

Prep Time 10

Cook Time 12

Course Dessert

Cuisine French

Servings 12 cakes

130 g raw sugar
2 eggs at room temperature
35 ml milk
170 g all-purpose unbleached flour
8 g baking powder
85 g melted butter
1 tsp of preferred flavouring ie. lemon zest orange blossom water, vanilla, etc. (optional)

Preheat the oven to 400ºF/205ºC.
If using tinned steel moulds, grease them with butter and coat them in flour or sugar.
Sift the flour with the baking powder and set aside.
In a medium bowl (or a stand mixer bowl) cream the sugar with the butter.
Beat in one egg. Once incorporated, add half of the flour mixture.
Mix in the second egg, followed by the rest of the flour.
Add the milk in stages, mixing as you go along.
If using a flavouring, mix this in.
Transfer the batter to a piping bag without a tip.
Fill the moulds 3/4 of the way and place the mould on a baking sheet.
Bake for 12 minutes, or until the madeleines spring back when touched, rotating the pan halfway through.
Transfer to a cooling rack and allow to cool for at least 5 minutes before removing them from the moulds.

The batter can be made a day in advance and kept covered in the fridge for up to 24 hours.
Non-stick and silicone moulds need not be buttered.
Madeleines are at their prime the day they're baked and will lose moisture as more time passes, making them drier.

Keyword Baked Goods, cake, Cookies