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According to one story, the name “Les Madeleines” was given to the cookies by Louis XV to honor his father-in-law’s cook Madeleine Paulmier. Louis first tasted them at the Chateau Commercy in Lorraine in 1755. Commercy kept Madeleine’s confection secret for a long time (ref. Wikipedia)
How To Make Madeleines?
- 3 eggs, at room temperature
- 1 egg yolk
- 125 g caster sugar
- 100 g butter, at room temperature
- 125 g all-purpose flour
- 4 g baking powder
- 1/2 tbsp lemon juice
- 1 tsp lemon zest (optional)
- A pinch of salt
- 1 non-stick Madeleines pan
Preparation Of Madeleines
- Melt the butter over low heat, don’t burn.
- In a medium bowl, mix lemon juice, sugar, salt, eggs, and the egg yolk, whisk well.
- Add flour to egg mixture, whisk well, until the batter is homogeneous.
- Add quickly the melted butter
- Whisk just a little, until the batter turns smooth.
- Pour the batter in a well buttered Madeleines pan.
- Bake in a preheated oven at 180 degrees C, for 20 minutes.
- Unmold and cool on a wire rack.
La Dorure’s Tips
- The recipe above is the classic one, you can change the flavors according to your taste: Vanilla, strawberry, orange, banana, or chocolate.
- For more fluffy Madeleines, add 1 teaspoon baking soda.
- A Non-Stick Madeleine Pan is a key factor in making this recipe, to get the shell pattern and Madeleine’s “head’.
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