The One-Bowl Method

Appears in
Madeleines: Elegant French Tea Cakes to Bake & Share
Madeleines

By Barbara Feldman Morse

Published 2014

  • About
I’ve developed a nontraditional method that yields equally delicious and successful results. This shortcut was born from the need to speed things up when I was operating a baking business. I found it to be the fastest and simplest way to make hundreds of madeleines that turned out just as tender and lovely as the ones I made using the classic method. Here’s how to do it.

  1. Place the room-temperature butter (cut into tablespoon-size pieces), sugar, and chopped chocolate (if using) in a 2-quart microwavable bowl.

  2. Microwave on low power for 1 to 2 minutes. Whisk to blend and then return to the microwave for 15-second intervals until the butter is fully melted.

  3. Whisk the mixture until it is smooth and the batter falls from the whisk in ribbons. You may also use a hand mixer, which will create a fluffier mixture more quickly.

  4. Add the eggs (which should be room temperature) one at a time, whisking vigorously until evenly blended. Whisk for another minute or two to incorporate more air into the batter, which results in a finer crumb.

  5. Add any flavorings, extracts, citrus peel, herbs, spices, or liqueurs to the batter. Whisk to blend completely.

  6. Stir in the flour just until it disappears into the batter.

  7. Scoop the batter evenly into the prepared pans.

  8. Bake until the madeleines puff up and no shiny spots remain in the centers. Remove pans from the oven, let cool on a wire rack for 2 to 3 minutes, and then carefully remove the madeleines using a small offset spatula.