Recipe
Madeleines (瑪德蓮蛋糕)
Prep Time:
Cook Time:
Yield:
Madeleines are small shell-shaped traditional cakes from the town of Commercy, in the North of the Lorraine region of France. These little cakes are famous for the shape and smooth texture. Madeleines are perfect for snacking or afternoon goûter (afternoon tea) in France. In Lorraine, it is believed that the delightful madeleines came from a young maid named Madeleine who used to work for the Duke of Lorraine, Stanislas Leczinski in the late 1700s.
When I look at these madeleines, they remind me of kuih bahulu. Since young, kuih bahulu has always been my favourite kuih. Kuih (also kueh, kue, or kway) refers to bite-sized food items. Kuih-muih (plural term for kuih) back home in Malaysia are usually associated with cakes and cookies. Kuih bahulu is usually baked during festive season. But, nowadays you can get kuih bahulu from stalls or supermarkets any time you want.
Apart from the shape, the only difference that I can tell between madeleine and kuih bahulu is that butter is not used in making kuih bahulu. Hence, the texture is slightly different. Should I say that that kuih bahulu is slightly lighter and spongier? Maybe for those who have tried both kuih bahulu and madeleines can share your views?
The recipe of madeleines that I am going to share with you all today has been tested and tasted many times! It has been passed to me from Arnaud’s mother, Nelly. We both share the same passion in cooking and constantly exchange ideas in cooking and sharing recipes!
To make madeleines, you need madeleines moulds that are pretty easy to purchase online nowadays. Once you get hold of the moulds, I am sure you will enjoy baking these great little cakes that you will never get bored of. Also, madeleines are perfect for afternoon tea!
Madeleines (瑪德蓮蛋糕)
Prep Time:
Cook Time:
Yield:
Ingredients:
For the Madeleines (瑪德蓮蛋糕):
150g flour
125g butter
125g sugar
2 eggs
1 tsp vanilla essence/lemon juice
1 tsp yeast
Method:
1. Preheat the oven to 200°C. Brush madeleine moulds with melted butter and coat with flour, then tap to remove the excess flour. If you have non-stick moulds, you do not need to do this.
2. Whisk the eggs and sugar until the mixture is thick and pale and the whisk leaves a trail when lifted.
3. Mix the yeast into the flour. Gently fold in the mixture, then add the melted butter and vanilla essence or lemon juice.
4. Spoon into the moulds, leaving a little room for rising. Bake for 12 minutes or until very lightly golden and springy to the touch. Remove from the moulds and cool on wire rack.
That's so true: "kuih bahulu"!! I love your perfect madeleines with the hump on the back. Never thought about using yeast in madeleines. Most of the recipes are with baking powder and often doesn't form the hump. Thanks for sharing the recipe!!
Thank you!! Well, this recipe is truly simple and it guarentees the result! The hump is the feature of madeleines, I reckon. 🙂 Happy baking!
your madeleines look perfect! I also think that kuih bahulu is spongier, but taste wise, I prefer madeleines though. 🙂
Thank you! I prefer madeleines too! 🙂
beautiful madeline you baked!! I bet it's must taste gooood!! I think it's high time for me to bake some since I have 2 pans but only used once! hehehe!
You will bake loads with 2 pans! This recipe bake less than 20 if I remember correctly.
I love madelines! As far as I am concerned they are good any time of the day. Your madelines look beautiful. I love how the composition is so airy…it makes the madelines seem very soft and tasty. Great job. I am really enjoying your blog.
Thank you for your kind word! Please drop by again! 🙂
Very, very nicely done! 🙂 Yes, they remind me of kueh bahulu too! LOL! I would like some earl grey tea with those madeleines, please. Thanks! ;P
Thanks! Yeah, a cup of Earl Grey tea would be perfect.. then I can do tea dunking.. I love it! 🙂
these are really cute madeleines!
Thanks! 🙂
These look really good! And I know what you mean about it being similar to kuih bahulu… kuih bahulu has cooler shapes though, hehe.
I really like your white plate, by the way. 🙂
Thanks for your kind word!! Yeah.. kuih bahulu has many shapes!!
I love madeleines, at afternoon tea of course! But I don't use lemon juice: I prefer lemon zest… (it's the traditional recipe of my family!)… Your pictures are beautiful… they make me hungry!
Lemon zest is nice too!! I usually just put vanilla essence when I dont have lemon.. hehee..
This is great, I was just thinking about madeleines last week when I saw it on one of the blogs. I like that you included the story of its origin too as it adds more meaning to baking it. I've never tried it before and I guess I will since this recipe is passed down to you and it shows that it has been a family recipe for a long time. One other thing I would like to learn make is macaroons as I keep seeing it appearing rather regularly on a couple of blogs. Thanks so much for sharing the recipe. I absolutely love your style and your blog ! 😀
Petite Nyonya,
Thank you very much for your kind words! You should really give this a go as it's really simple!!
Ohhh.. I love macarons. I have got a book with just macarons recipes that I have been wanting to try! Hopefully soon so that I can share with you. 🙂
Beautiful pictures and madeleines Leemei. I prefer madeleines than Bahulu. I find bahulu way too dry and need to have it with coffee 🙂 This is the first time I see a recipe using yeast. I just bought another madeleines pan and I am going to try this out. Thanks for sharing the recipe with us.
I guess the butter used in madeleines make them less dry and more moist I supposed. 2 madeleines pans would be more than enough for you to make loads of these 🙂
By the way, when do we put in the yeast?
Gertrude,
Thanks for pointing out!! I forgot to mention about when to put yeast (I was writing the post last night near midnight so my brain wasn't functioning properly!) I have amended in the method section – basically, you add the yeast in the flour. So, together with the flour, fold it into the egg mixture.
What gorgeous photos!
I'm a sucker for madeleines and yours are absolutely prettty!
Thanks!
I love both madeleines and kuih bahulu. I want to bake madeleines for a very long time but the mould (silicon type) is very expensive. But looking at your perfect-looking madeleines, I am really so inspired to give it a try now. Btw do I need to sieve the flour? what type of flour do I need? Is it an instant yeast? 😉
LK,
The flour that I use is already sieved. So, yes it's better to sieve. I use all purpose flour and instant yeast. 🙂
Very pretty! Used to eat a lot of kuih bahulu when I was young too, I've never had madeleines so can't compare.
Thank you. Give madeleines a try. 🙂
Your madeleines look fantastic! It's hard to compare both as they aren't the same in texture. I love both. Both are great with tea or coffee. 🙂
Yeah!
I have been searching high and low for a great madeleines recipe, this one might be it.
Try and let me know.
I enjoy making madeleines and like coming up with twists to the traditional recipe. Kuih bahulu dipped in tea was a childhood fave of mine!
I love to dunk both kuih bahulu and madeleines in tea too!
Yes, I would be able to eat a lot of them for the goûter ! Ca se laisse manger…
Your madeleines are very tempting !
They are addictive, once you start, you can't stop! 🙂
I was just about to say the same thing…KUIH BULU! ;p
🙂
The recipe looks so simple and delicious.Wish I had Madeleine tin to make them now 🙂
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Margot
Oh my favourites! Nice job on them.
Thank you! They are my fav too 🙂
Where can I get madeleine moulds in KL? Do I use fresh or dry yeast? Instead of the madeleine moulds, can I use bahulu moulds?
Hi Alwa,
I am not sure where in KL you can get madeleine moulds. I believe in big supermarket where they have big selections of baking tools, perhaps? Use dry yeast and I don't see why you can't use bahulu mould if you can't find madeleine moulds 😉
I feel in love with this cookies at Starbucks and found receipes on the internet so I’m working to get them right. My first try, my cookies were too dry. Any tips?? grinding lemons was a pain, can’t find the lemon zest yet so I bought lemon extract. Is this an ok substitute? Want to try your receipe since it’s the first I’ve seen with yeast. Can you convert 150 and 125 g to cups please? Glad I found this blog!!
Hi Jeri,
Thanks for dropping by!
Which recipe did you try that you said it was a bit dry?
It is fine to use lemon extract if you don’t usebthe zest, it’s just to enhance the flavour.
The use of yeast makes it fluffy and light.
150g = 0.652 US cup
125g = 0.544 US cup
150g flour = 1 1/4 cup
125g butter = heaped 1/2 cup
125g sugar = 1/2 cup + 2 tbsp
Hi!!
I am so motivated by you guys, food bloggers, that i just created a site to share my cooks/bakes. I have so much to learn from you guys and your recipes are fabulous. I just baked madeleines ( using a diff recipe) last week. How did you achieve a uniform golden brown on both sides? Mine was super yellowish on the inside ( not facing the heat).
Hi
Very interesting recipe, will definitely try it:) BTW do i have to let it rest
for a while like bread making before baking?
Hi Carolyn,
Thanks for dropping by!
No, you don’t have to let it rest. 😉