Madeleines by Laduree

A few months ago, I bought the prettiest cookbook I have ever seen. It is called “Sucré” by Ladurée. For those unfamiliar with Ladurée, it is a maker of cakes and pastries in France, and it is known as the inventor of macaron. As of today, Ladurée is still one of the best known makers of macarons in the world. Anyway, the book is very pretty with padded velvety cover complete with an embossed gold print and gilded gold on the top and sides of the pages. Inside, you will see beautiful photos and recipes for macarons, pastries, cakes, cookies etc.

Yesterday, I decided to make madeleines, a small sponge cake, baked in a shell shape mold. Never had it before, so I gave it a try. They came out GREAT and they tasted AWESOME, soft and moist! Between me and my daughter, we ate 7 pieces for breakfatst…..well they were petite, so I guess it is okay:)

The recipe is very simple and does not take too much time to prep and bake. The only thing to know is that this recipe requires aging the batter for a minimum of 12 hours in the refrigerator. The book does not spell out the reason for aging the batter, but I did some online research and found that aging is required to develop the classic bump that forms on the top once the cake rises.

My medeleines did develop the bump/hump on the top while they were baked, but collapsed after cooling down. Maybe I filled the mold too full?? Nevertheless, they still tasted wonderful:)

For those who want to try this recipe, here it is….

Madeleines (by Ladurée)

Makes 24 individual madeleines or 60 mini madeleines

2 lemons, unwaxed

3/4 cup + 1 tbsp | 160 g granulated sugar

1 1/3 cups + 1 tbsp | 175 g cake flour + 2 1/2 tbsp cake flour for moulds

2 tsp (10 g) baking powder

12 1/2 tbsp | 180 g butter + 1 1/2 tbsp butter for moulds

4 eggs

1 2/3 tbsp (35 g) honey


Madeleine moulds


Pastry brush

Prepare the madeleine batter one day ahead.

1. Using a grater, remove the zest from the lemons. In a large bowl, mix the grated zest with the sugar. In another bowl, sift together the flour and baking powder. In a small saucepan, melt the butter over low heat

2. In another large bowl, place the eggs, the sugar and the lemon zest mixture and the honey. Whip until pale and frothy. Fold in the flour and baking powder mixture. Add the melted butter and combibe. refrigerate batter for a minimum of 12 hours in a closed container

3. The following day, melt the 1 1/2 tbsp of butter, and using a pastry brush, butter the moulds. Refrigerate for 15 minutes to allow the butter to harden. Lightly dust with flour, turn upside down and tap out any excess. If you do not fill the moulds right away, keep them in the refrigerator.

4. Preheat the oven to 390F. Fill moulds 3/4 to the top with batter. Place in oven and bake mini madeleines for 5 to 6 minutes, and individual madeleines for 8 to 10 minutes. When golden, remove from oven and allow to cool slightly before removing from the moulds.

5. Serve madeleines lukewarm. If you do not plan on serving them right after baking, allow to cool and store in an airtight container, so they will stay soft and moist.