Note: While this recipe was awesome, they are highly addictive and I recommend doubling the recipe if you are making them for more than four people.
Edited and written by Catherine Cunningham. Published September 18th 2021.
Original recipe by Sugar Spun Run.
French little butter cakes might be the best way to describe Madeleines, but they actually originated from the recipes of an Irish refugee who moved to France. Discovered all the way back in the 18th century, French Madeleines have been copied by all sorts of European countries. Some have the dignitary too at least switch up the recipe, maybe even ratios, but really, they stayed the same. Why mess with perfection!
Enjoyed with coffee or tea, I would say this treat counts more as a snack than an extravagant dessert. However, they still are one of France’s most iconic desserts and even represented France in the Café Europe in 2006. Austria hosted a large gathering of all the European countries, asking them to bring a dessert that best showed off their cultural dessert cuisine.
Butter, butter, and more butter! This recipe loves it’s butter, yet the batter shouldn’t be too thick or too thin. If it starts to become too thick, add a SPLASH of milk and mix, make sure to proceed with caution. I love this recipe! It’s so simple and quick, and honestly, hard to mess up! I would rate this clean up a 10/10, the trick of using flour and butter to make sure the Madeleines don’t stick is brilliant. It makes it very easy for them to push out of the pan and it barely takes five minutes to do so!
10 tablespoons of unsalted butter (cut into pieces)
2 large eggs
½ cup of granulated sugar
3 tablespoons of light brown sugar
2 teaspoons of vanilla extract
⅛ teaspoon of salt
1 ¼ cup of all-purpose flour
2 teaspoons of orange zest
For the pan:
1 tablespoon of unsalted butter
1 ½ teaspoons all-purpose flour
For the dark chocolate covering:
1 ½ cups of dark chocolate chips
1 tablespoon of unsalted butter
- Preheat the oven to 375 fahrenheit and whisk together the 1 tablespoon of melted butter and 1 ½ teaspoons of flour. Then use a pastry brush to grease every cavity of the madeleine pan. Set aside.
- In a small pot, melt the remaining 10 tablespoons of butter. Set aside to cool to room temperature.
- Next in a large bowl, mix the eggs, sugars, vanilla extract, and salt together. Whisk until thoroughly combined.
- Sift the flour into the egg mixture. Do it carefully and slowly, about ⅓ of the flour at a time, gently stirring into egg mixture after each addition.
- Drizzle the cooled melted butter around the edge of the batter and add the orange zest.
- Gently fold into batter using a spatula until ingredients are thoroughly combined (but do not over mix).
- If it’s too thick, add a splash or two of milk. AT MOST! The batter shouldn’t be too thick or thin.
- Drop the batter by tablespoons into the prepared pan. And even it out so they can rise easily in the pan.
- Place in the oven on the center rack. Bake for 9 minutes (they should be light brown). They should also spring back when you touch them lightly. Remove to a cooling rack to cool immediately.
For the chocolate dip:
- To melt the dark chocolate, add it to a heatproof bowl and set it above a cooking pot with 3-4 inches of water and make sure it’s simmering water. Add the butter to the heatproof bowl and stir until the chocolate melts.
- Once it’s ready, let it cool for a minute. Dip each Madeleine in melted chocolate and set them aside for 30 minutes.