Madeleine tea cakes are one of my favorite things to make to go with coffee or tea. I have started to see them pop up in Starbucks as well, and thought I needed to start making them again for something fun!
It looks like a cookie that is shell shaped, but really the batter is a sponge cake and you bake these delicate cakes in a pan that is made just for them. They are soft, lightly sweet and you can flavor them with lemon zest, ground toasted almonds or any other flavoring you like. You can dip them in melted chocolate also, if you want to add a chocolate element to them.
I made them in culinary school and loved them way back then. They are traditionally made by the French, dating back to 1800s. They were named after a pastry chef that baked for King Louis XV. The funny thing is the only special item you need is the Madeline pan that you can buy on Amazon or Bed Bath and Beyond for $20
Don’t be afraid, go buy a pan and make these cute little cakes and impress friends and family. You can make them for tea time or for baby or bridal showers. Maybe just eat them with coffee or tea all by yourself! J
2 eggs (room temp)
¾ tsp of lemon extract or couple drops of lemon essential oil
Pinch of salt
½ cup white sugar
½ cup A.P. flour
Zest from 1 lemon
¼ cup butter, melted
Powdered sugar for dusting
- Pre heat oven 375 and spray or butter the madeleine pan
- In bowl beat eggs by hand or hand mixer until the eggs are light yellow
- Add the sugar and salt, beating on high speed until the mixture is pale and ribbons fall from the beaters, about 5-7 minutes
- Add zest and flavoring
- Sift flour into mixture, gently!
- Fold in melted butter until all is incorporated, do not over mix.
- Spoon about 1 TBLSP of batter into each mold, half way full.
- Bake 14-16 minutes until they are golden and puffy.
- Pop out of pans right away, dust with sugar and ENJOY!