Madeleines are small shell-shaped traditional cakes from the town of Commercy, in the North of the Lorraine region of France. These little cakes are famous for the shape and smooth texture. Madeleines are perfect for snacking or afternoon goûter (afternoon tea) in France. In Lorraine, it is believed that the delightful madeleines came from a young maid named Madeleine who used to work for the Duke of Lorraine, Stanislas Leczinski in the late 1700s.
When I look at these madeleines, they remind me of kuih bahulu. Since young, kuih bahulu has always been my favourite kuih. Kuih (also kueh, kue, or kway) refers to bite-sized food items. Kuih-muih (plural term for kuih) back home in Malaysia are usually associated with cakes and cookies. Kuih bahulu is usually baked during festive season. But, nowadays you can get kuih bahulu from stalls or supermarkets any time you want.
Apart from the shape, the only difference that I can tell between madeleine and kuih bahulu is that butter is not used in making kuih bahulu. Hence, the texture is slightly different. Should I say that that kuih bahulu is slightly lighter and spongier? Maybe for those who have tried both kuih bahulu and madeleines can share your views?
The recipe of madeleines that I am going to share with you all today has been tested and tasted many times! It has been passed to me from Arnaud’s mother, Nelly. We both share the same passion in cooking and constantly exchange ideas in cooking and sharing recipes!
To make madeleines, you need madeleines moulds that are pretty easy to purchase online nowadays. Once you get hold of the moulds, I am sure you will enjoy baking these great little cakes that you will never get bored of. Also, madeleines are perfect for afternoon tea!
Recipe: Madeleines
Ingredients:
Flour, 150g
Butter, 125g
Sugar, 125g
Eggs, 2
Vanilla essence/lemon juice, 1 tsp
Yeast, 1 tsp
Method:
1. Preheat the oven to 200°C. Brush madeleine moulds with melted butter and coat with flour, then tap to remove the excess flour. If you have non-stick moulds, you do not need to do this.
2. Whisk the eggs and sugar until the mixture is thick and pale and the whisk leaves a trail when lifted.
3. Mix the yeast into the flour. Gently fold in the flour, then the melted butter and vanilla essence or lemon juice.
4. Spoon into the moulds, leaving a little room for rising.
5. Bake for 12 minutes or until very lightly golden and springy to the touch. Remove from the moulds and cool on wire rack.
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August 21st, 2009 at 12:04 am
That's so true: "kuih bahulu"!! I love your perfect madeleines with the hump on the back. Never thought about using yeast in madeleines. Most of the recipes are with baking powder and often doesn't form the hump. Thanks for sharing the recipe!!
August 21st, 2009 at 3:01 am
your madeleines look perfect! I also think that kuih bahulu is spongier, but taste wise, I prefer madeleines though.
August 21st, 2009 at 5:39 am
beautiful madeline you baked!! I bet it's must taste gooood!! I think it's high time for me to bake some since I have 2 pans but only used once! hehehe!
August 21st, 2009 at 7:10 am
I love madelines! As far as I am concerned they are good any time of the day. Your madelines look beautiful. I love how the composition is so airy…it makes the madelines seem very soft and tasty. Great job. I am really enjoying your blog.
August 21st, 2009 at 8:01 am
Very, very nicely done!
Yes, they remind me of kueh bahulu too! LOL! I would like some earl grey tea with those madeleines, please. Thanks! ;P
August 21st, 2009 at 8:41 am
these are really cute madeleines!
August 21st, 2009 at 9:32 am
These look really good! And I know what you mean about it being similar to kuih bahulu… kuih bahulu has cooler shapes though, hehe.
I really like your white plate, by the way.
August 21st, 2009 at 10:34 am
I love madeleines, at afternoon tea of course! But I don't use lemon juice: I prefer lemon zest… (it's the traditional recipe of my family!)… Your pictures are beautiful… they make me hungry!
August 21st, 2009 at 10:34 am
This is great, I was just thinking about madeleines last week when I saw it on one of the blogs. I like that you included the story of its origin too as it adds more meaning to baking it. I've never tried it before and I guess I will since this recipe is passed down to you and it shows that it has been a family recipe for a long time. One other thing I would like to learn make is macaroons as I keep seeing it appearing rather regularly on a couple of blogs. Thanks so much for sharing the recipe. I absolutely love your style and your blog !
August 21st, 2009 at 12:51 pm
Beautiful pictures and madeleines Leemei. I prefer madeleines than Bahulu. I find bahulu way too dry and need to have it with coffee
This is the first time I see a recipe using yeast. I just bought another madeleines pan and I am going to try this out. Thanks for sharing the recipe with us.
August 21st, 2009 at 12:53 pm
By the way, when do we put in the yeast?
August 21st, 2009 at 1:17 pm
Thank you!! Well, this recipe is truly simple and it guarentees the result! The hump is the feature of madeleines, I reckon.
Happy baking!
August 21st, 2009 at 1:18 pm
Thank you! I prefer madeleines too!
August 21st, 2009 at 1:20 pm
You will bake loads with 2 pans! This recipe bake less than 20 if I remember correctly.
August 21st, 2009 at 1:26 pm
Thank you for your kind word! Please drop by again!
August 21st, 2009 at 1:26 pm
Thanks! Yeah, a cup of Earl Grey tea would be perfect.. then I can do tea dunking.. I love it!
August 21st, 2009 at 1:26 pm
Thanks!
August 21st, 2009 at 1:34 pm
Thanks for your kind word!! Yeah.. kuih bahulu has many shapes!!
August 21st, 2009 at 1:35 pm
Lemon zest is nice too!! I usually just put vanilla essence when I dont have lemon.. hehee..
August 21st, 2009 at 1:40 pm
Petite Nyonya,
Thank you very much for your kind words! You should really give this a go as it's really simple!!
Ohhh.. I love macarons. I have got a book with just macarons recipes that I have been wanting to try! Hopefully soon so that I can share with you.
August 21st, 2009 at 1:41 pm
I guess the butter used in madeleines make them less dry and more moist I supposed. 2 madeleines pans would be more than enough for you to make loads of these
August 21st, 2009 at 1:44 pm
Gertrude,
Thanks for pointing out!! I forgot to mention about when to put yeast (I was writing the post last night near midnight so my brain wasn't functioning properly!) I have amended in the method section – basically, you add the yeast in the flour. So, together with the flour, fold it into the egg mixture.
August 21st, 2009 at 6:33 pm
What gorgeous photos!
I'm a sucker for madeleines and yours are absolutely prettty!
August 22nd, 2009 at 7:44 am
I love both madeleines and kuih bahulu. I want to bake madeleines for a very long time but the mould (silicon type) is very expensive. But looking at your perfect-looking madeleines, I am really so inspired to give it a try now. Btw do I need to sieve the flour? what type of flour do I need? Is it an instant yeast?
August 22nd, 2009 at 7:58 am
Thanks!
August 22nd, 2009 at 8:01 am
LK,
The flour that I use is already sieved. So, yes it's better to sieve. I use all purpose flour and instant yeast.
August 22nd, 2009 at 1:57 pm
Very pretty! Used to eat a lot of kuih bahulu when I was young too, I've never had madeleines so can't compare.
August 22nd, 2009 at 3:02 pm
Your madeleines look fantastic! It's hard to compare both as they aren't the same in texture. I love both. Both are great with tea or coffee.
August 22nd, 2009 at 6:55 pm
I have been searching high and low for a great madeleines recipe, this one might be it.
August 23rd, 2009 at 2:18 pm
I enjoy making madeleines and like coming up with twists to the traditional recipe. Kuih bahulu dipped in tea was a childhood fave of mine!
August 23rd, 2009 at 8:29 pm
Thank you. Give madeleines a try.
August 23rd, 2009 at 8:29 pm
Yeah!
August 23rd, 2009 at 8:29 pm
Try and let me know.
August 23rd, 2009 at 8:30 pm
I love to dunk both kuih bahulu and madeleines in tea too!
August 24th, 2009 at 2:43 am
Yes, I would be able to eat a lot of them for the goûter ! Ca se laisse manger…
Your madeleines are very tempting !
August 24th, 2009 at 5:56 pm
They are addictive, once you start, you can't stop!
August 24th, 2009 at 8:18 pm
I was just about to say the same thing…KUIH BULU! ;p
August 26th, 2009 at 7:54 pm
August 30th, 2009 at 11:21 am
The recipe looks so simple and delicious.Wish I had Madeleine tin to make them now
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Margot
September 2nd, 2009 at 9:01 am
Oh my favourites! Nice job on them.
September 11th, 2009 at 8:11 am
Thank you! They are my fav too