Step-by-Step Cakes by DK Publishing

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Madeleines

These elegant treats were made famous by French writer Marcel Proust,

who took a bite and was transported back to his childhood.

Method

1 Preheat the oven to 350°F (180°C). Liberally

brush the pan with melted butter and dust

with flour. Invert the pan and tap to remove

excess flour.

2 Put the sugar, eggs, and vanilla into a

mixing bowl and whisk until the mixture is

pale, thick, and will hold a trail. This should

take 5 minutes with an electric hand mixer,

or a bit longer if you are whisking by hand.

3 Sift the flour over the top and pour the

melted butter down the side of the mixture.

Using a large spatula, fold them in quickly,

being careful not to knock out any air.

4 Fill the molds with the mixture and bake

in the oven for 15 minutes or until golden

brown around the edges and springy to the

touch. Remove from the oven and transfer

to a wire rack to cool before dusting with

confectioner’s sugar.

STORE The madeleines will keep in an

airtight container for 1 day.

BAKER’S TIP

These delightful little treats are meant to

be as light as air. Care should be taken

to incorporate as much air as possible into

the batter at the whisking stage, and to lose

as little volume from the batter when folding

in the flour. Best eaten the same day.

Special equipment

Madeleine pan, or 12-hole mini muffin pan

Ingredients

4 tbsp unsalted butter, melted and cooled

(^1) ⁄ 3 cup all-purpose flour, sifted, plus extra
for dusting
(^1) ⁄ 3 cup sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
¼ tsp baking powder
confectioner’s sugar, to dust
MAKES
12
15–20
MINS
10
MINS
UP TO 4
WEEKS