Oh, Mon Dieu! Madeleines!

December 10, 2010

Erik and I spent practically all summer trying to find a Madeleine pan.  For weeks, we looked for them in every store we went into.  Why we didn’t just buy one Amazon for around $10 with free shipping is beyond me, but that’s beside the point.  By the time we both finally procured pans (I found mine at the Shenandoah Heritage Market on S. Main, and Erik’s is from Williams-Sonoma), I was more than ready to begin experimenting with these treats.  I had several limes left over from an impulse bulk-buy when they were on sale at the grocery store, so I wanted to find a way to incorporate lime into the recipe.  I decided on Chocolate Lime for the first go round, using a basic recipe I found online.

I’m not sure why, but I’d imagined Madeleines would be difficult to get right.  If you’ve ever made them you know that’s simply not true.  Halfway between a cake and a cookie, they are whipped up quickly with a surprisingly thin batter (I was worried it wouldn’t be thick enough to bake up, but it was no problem).  The hardest part is figuring out how much batter to put in each well, because most of the batters I’ve tried tend to really puff up and if you overfill you lose the signature shell-like shape.  You’ve really just got to experiment with it, as it varies from recipe to recipe.

When they came out of the oven, warm and delicious, I decided to drive them over to share with my friend, Kelly, who promptly devoured several.  And I can hardly say that I blame her—I may or may not have done the same thing on my way to her house.


Most recipes make only one pan of Madeleines (generally 12), so if you need/want more, double or triple the recipe!

These can be done in virtually any different flavor combination by tweaking a basic recipe.  I would, however, steer clear of putting whole fruits (like blueberries or raspberries) in the batter, because they make it really sticky and it becomes difficult to get them out of the pan—in any case, make sure it’s sprayed liberally with a non-stick cooking spray.

Whatever recipe you decide to use should be a Madeleine recipe.  Regular cake batter won’t work for this, as we learned the hard way (a puffy, sticky, cakey mess!).

Like almost all baked treats, they are most delicious served warm; but can be made ahead, stored in an airtight container until needed, then reheated just before serving.

They are very pretty dusted with powdered sugar, although I imagine would be quite delicious when drizzled with a simple glaze.

Chocolate Lime Madeleines

  • 6 tbsp. butter
  • 3 oz. bittersweet chocolate (3 squares), chopped
  • 1 tsp. vanilla
  • Zest of one lime
  • 2 eggs
  • 1/3 cup sugar
  • 1/2 cup all-purpose flour, sifted
  • 1/2 tsp. salt
  • Cooking spray, for pan

1. Preheat the oven to 350F. Spray pan with cooking spray.

2. Melt butter and chocolate in double boiler, stirring to incorporate.  Add lime zest.

3. Whisk together sugar, vanilla, and eggs.

4. Beat in the flour and salt.

5. Fold in the chocolate mixture.

6. Spoon or pipe batter into wells of pan. Bake 12-14 minutes. Remove from the tray (may need to pry out with the tip of a knife).  Cool on a wire rack.  Dust with powdered sugar, and enjoy!


~ Josie


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