Who would have known that these shell-shaped miniature cakes, dipped in tea would become one of French literature’s most powerful metaphors? When I was a teenager, our school organised a discovery day and I subscribed to a literature workshop where we were served home-baked Madeleines. It was sure not the first time in my life that I had Madeleines, but it was the first time I’ve heard that Proust made them famous as the trigger for nostalgia. Just like him a few hundred years back, we dipped them into lime-flower tea and enjoyed every bite of it.
So here we are, a few centuries later, and they’re still worth sharing them with you on the blog. After devouring quite a number of Madeleines in every corner of France, I’ve decided to make another recipe of my own. The honey Madeleines have been on the blog for a few years now. But this, the original Madeleine, is the result of multiple tests I’ve made a few years back. Now, I wanted to develop a recipe that’s closer to the original. Which sounds easy today, was a journey with ups and downs. To get the perfect shape, the perfect color and the perfect texture led me through a rollercoaster of emotions. Either the color was good, but the shape was not. Or the taste and shape was ok but they were way too dry. But here we are with tasty Madeleines.
Why you’ll love this recipe?
Light and airy texture: These little cakes are known for their delicate sponge, making every bite soft and cloud-like.
A hint of elegance: With their signature shell shape and subtle notes of vanilla, madeleines are both beautiful and refined.
Perfect with tea or coffee: Their lightly sweet flavour pairs wonderfully with warm beverages making them a delightful treat for any time of day.
A timeless French classic: Loved for generations, madeleines bring a touch of classic French patisserie to your kitchen.
Madeleines
Ingredients
- 125 g butter
- 125 g sugar
- 125 g flour
- 3 medium eggs
- 40 ml vanilla rum or Amaretto
- 2 tsp baking powder
Instructions
- Preheat the oven to 175°
- In a large bowl whisk together the butter and sugar until fluffy. Add the eggs one by one, mix, then add the rum or Amaretto.
- In a separate bowl, mix the flour and baking powder, and then add to the liquid batter.
- Grease the Madeleine molds and start adding 1 ½ tsp to every shell. Be careful not to add too much batter as it might impact the rising of your Madeleines.
- Bake for 12-15 minutes. Keep an eye on your Madeleines from minute 12 onwards. As all ovens are different, baking time might differ form one to another. Repeat until all the batter is gone.
- Enjoy!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
