Madeleines

madeleines.jpgI will let you on to a secret. My oldest daughter’s name is Madeleine. We loved the name but I also love one of the main associations with it: the wonderful little French pastries called Madeleines.

The sensation of eating a Madeleine was immortalized by Marcel Proust in his memories, “Remembrance of Things Past”, where he recalls eating his mother’s Madeleines:

“She sent out for one of those short, plump little cakes called petites madeleines, which look as though they had been moulded in the fluted scallop of a pilgrim’s shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate than a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place…at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory…”

Makes you want to eat them, no?

Well here is my favourite recipe. They are simple to make but you do need the special scallop-shaped Madeleine tray!

Madeleines Recipe:

150g flour

125g butter

150g sugar

2 big eggs

Work the eggs into the sugar until the batter turns a paler shade. Slowly add the flour and the butter and (if you want) a little bit of vanilla or lemon extract. Pour into the Madeleine tray and pop into a hot oven until golden (about 10 min)! Enjoy!

Click MADELEINE to download the recipe.

– Emilie

8 COMMENTS - Add your own

1. Esther | July 3, 2008 | Reply

Oh, I love Madeleine(s)! I’ve made them a couple of times, and it’s true, they’re really easy to make!

2. Michela | July 3, 2008 | Reply

and yours were lovely!
addictive… but so much butter in them!

3. Jai | July 3, 2008 | Reply

What kind of butter? Salted or unsalted (can you tell I live in the States?) What kind of sugar? Bakers or granulated?

Thanks!
J

4. Emilie | July 3, 2008 | Reply

Good question as I have no idea what the difference between bakers and granulated sugar is. The finest ground white stuff is the best… I use unsalted butter!

5. Jai | July 4, 2008 | Reply

Thanks Emilie!!!

Bakers sugar is the fine ground white stuff.

J

6. peggy | July 4, 2008 | Reply

i will definitely try your recipe as I am looking for THE Madeleine recipe for quiet a while now…

have a good week end!

Emilie, if I can ask it here, going to Paris again soon (yippieh) and first time with the little one…can you recommend some good cafes or restaurants with kids?
thanks a lot in advance, I think everybody knows the moment where your view regarding a restaurant is quiet a different one with a kid…

7. julie | July 4, 2008 | Reply

oh these sound lovely! bookmarking to make ASAP.

8. Kira | May 29, 2011 | Reply

To all you (foreign/expat?) mommies… also read the lovely book ‘madeleines in manhattan’.

It’s as sweet as these baked treats!
xx
kira

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