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Five Tips for Creating Perfect Madeleines

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

By Barbara Feldman Morse

Published 2014

  • About
I’ve been baking for more than 30 years, and I’ve had my fair share of flops even though I’m a professional baker. The most important advice I can offer as you embark on making madeleines is just to have fun. These recipes will help you learn to trust your senses, hit your stride, and relax. Here are five essential tips for creating perfect madeleines each and every time.
  1. Use a timer as a guide. It will remind you to check on the madeleines and see how they look, but keep in mind that baking times vary. Those given in the recipes are a range and will depend on your oven and your location. If the batter seems unbaked, wait another minute or two, even if the recipe indicates doneness after a specific number of minutes.
  2. Whisk the ingredients for 2 to 3 minutes. This step might not seem necessary, but it’s important to whip air into the batter to get the fine crumb that the madeleine is known for.
  3. Let the batter cool before you add the eggs. I know how tempting it is to keep charging ahead when the mixture comes out of the microwave, but if it’s too hot, the eggs will scramble.
  4. Use an ice cream scoop instead of a spoon to fill the shell molds. Scooping creates a more uniform size, which means that all the madeleines will finish baking at the same time. If some of the molds are filled more than others, the thin ones will bake more quickly than the plumper ones.
  5. Place the pan on a wire cooling rack when it comes out of the oven. The madeleines need to sit for a minute or two before they’re removed from their molds because at this stage they are very tender and may crumble. What’s more, their super-soft spongelike quality means that whatever pattern is on your cooling racks will transfer onto the flat side of the still-warm madeleine.

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