It seems that I have no luck with January. The weather’s been so nice for several days and now back to 50s during day time. I tried to stay at home as much as possible, but it didn’t help when my body just wanted to catch a cold. Had a ton of herbal tea till the point that I don’t want to see the little pouches anymore. What to do? What to do?
There must be a reason that French people (I think everybody) love these adorable shell shaped cakes. Maybe there’s magic that can help me recover.
Today I want to share with you the recipe of classic Vanilla Lemon Madeleine, Madeleine Vanille Citron in French if you’re curious. These little tea cakes are so tasty but definitely not as hard to make as ahem…, macaron. There’re quite some ingredients to prepare but if you break them apart into small sections, it’s much doable. Besides going grocery shopping, a good digital kitchen scale is essential for making anything in the kitchen in my opinion. Weighing ingredients on a scale is so much more consistent and precise than using a measuring cup. Also I like to use metric unit because it’s often whole numbers. First thing first, let’s get all the ingredients ready.
- Eggs 300g (6 large)
- Sugar 300g
- Honey 15g
- Lemon Zest 2g (1 lemon)
- Vanilla Paste or Extract 2g
- Fleur de Sel (Fine Sea Salt) 3g
- Peanut Oil 45g
- Softened Butter 252g (2.5 sticks)
Cake Flour* Sifted 300g
Baking Powder 12g
Semi-skim Milk 115g
*can also use all purpose flour
1. Start to beat the eggs using a mixer (hand or stand) with medium speed. Then gradually add 300g Sugar until slightly pale and frothy, about 5 minutes.
2. Add ingredients B to the egg mixture.
3. Add in Peanut Oil and well softened Butter and mix well. Then add in sifted Flour and Baking Powder in 4 batches, making sure everything is homogeneous before adding more flour.
4. Finally finish with the milk. Do not over mix.
The consistency of the batter shouldn’t be too thick at this point. Let it rest for 30 minutes in the fridge while preheating the oven to 200 °C (390 °F.)
You can then scoop out the batter using a spoon like I did or using a piping bag if you prefer. The mold should be filled 90% full which should be slightly more than the batch shown below.
Bake the Madeleine for 10 minutes, 7-8 for mini size. Let the cake cool slightly in the mold then transfer to the cooling rack.
They’re so good when eating warm with coffee or tea though my family would eat them any way before my tea’s ready. I love how crispy and golden they are on the outside and how spongy on the inside. It’s not overly sweet or feeling greasy because of the citrusy lemon flavor. You can also slightly decrease the butter amount to 2 sticks if you’re feeling guilty but I guarantee you the taste won’t be the same.
These little cakes should last 2 or 3 days in an airtight container. Also note, the ingredients listed are for about 50 Madeleine though I never counted. So feel free to use half batch. You can also refrigerate the batter in an airtight container for a couple days and enjoy them over time.
Hope you all have a healthy and relaxing weekend! Maybe you can even make some Madeleine.