Tuesday, April 04, 2017

French Madeleines
Franska Madeleinekakor

Don't you just love the way your kitchen smells after you've been baking? I made some Madeleines when my son got home from school yesterday, and the fresh lemony scent they gave off brightened up our rainy afternoon.

These shell shaped butter cakes have been a favorite of mine for some time. Madeleines are so light and airy on the inside, not too sweet, and have a fresh lemon flavor. They're perfect when you just feel like having something small with your coffee. Plus, since they're small, you can have two!

If you are feeling like chocolate instead (we all have our days), follow the recipe below, but increase the sugar to 1/2 cup, and substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour. Or why not try adding lavender?

To get that traditional shape, you will need a Madeleine pan. You'll find it in most well-stocked kitchen stores, like Williams Sonoma, or you can just get one off of Amazon. Otherwise, a regular muffin pan will do.

This is a great, quick recipe for a mid-week fika. I hope you enjoy it as much as I do!

Franska Madeleinekakor har alltid varit en av mina favoriter. Dessa är ljuvligt luftiga i mitten med en frisk citronsmak. Perfekt när man vill ha något litet till fikat! För att få en traditionell form på Madeleinekakorna behövs en speciell plåt, men en vanlig muffinsform funkar lika bra. 

French Madeleines
from Judy Farris

2 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/4 cup butter


  1. Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
  2. Melt butter and let cool to room temperature.
  3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  8. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.