Super Simple 5-Ingredient Madeleine
Super Simple 5-Ingredient Madeleine
The Easiest Madeleine Recipe for Beginners: Perfect Results with Just 5 Ingredients!
Are you new to home baking and unsure where to start? This recipe is perfect for absolute beginners (‘baking newbies’) to create perfect Madeleines with just 5 simple ingredients and an easy process! Madeleines are a fantastic choice for your first baking adventure because they require minimal ingredients and are very straightforward to make. I personally love Madeleines! I often bake a large batch, let them mature for a day, and then freeze them. They make a wonderful dessert on their own or can be quickly thawed and gifted when needed. Many classic Madeleine recipes include lemon zest or vanilla extract for extra flavor. But don’t worry! You can achieve delicious Madeleines with the pure taste of the ingredients alone. Give it a try right now!
This recipe yields approximately 12 Madeleines.
Basic Ingredients- 100g Unsalted Butter
- 100g All-purpose Flour
- 2 Fresh Eggs
- 80g Granulated Sugar
- 1 teaspoon Baking Powder
Cooking Instructions
Step 1
Before you begin, ensure your butter and eggs are at room temperature. Having both ingredients at a similar temperature is crucial for a smooth and uniform batter. Take them out of the refrigerator well in advance. The quality of your butter and eggs significantly impacts the taste and texture of your Madeleines. Opt for high-quality unsalted butter with a high milk fat content, avoiding margarine or blended vegetable fats. Similarly, use fresh eggs that have a mild aroma for the best flavor.
Step 2
In a clean bowl, lightly beat the eggs until just combined. Avoid over-whisking to prevent too much foam from forming. You just need them to be broken up.
Step 3
Add the granulated sugar to the beaten eggs and mix gently until the sugar is mostly dissolved. It doesn’t need to be completely dissolved, but ensure it’s well incorporated.
Step 4
Melt the butter using a microwave. This usually takes about 40 seconds, but it’s best to microwave in 10-second intervals, checking after each one. The ideal butter temperature is between 40-50°C (104-122°F). A good way to check is by touching the bottom of the bowl; it should feel lukewarm to slightly warm. If the butter is too hot, it can cook the eggs and flour, or prematurely activate the baking powder, preventing the Madeleines from puffing up properly. Lukewarm is better than hot.
Step 5
In a separate bowl, whisk together the all-purpose flour and baking powder. Then, sift this dry mixture into the egg and sugar mixture. Gently fold them together until just combined. Be careful not to overmix at this stage.
Step 6
Once the flour and egg mixture is partially combined, slowly pour in the melted, lukewarm butter. Continue to gently fold everything together until the batter is smooth. It’s important not to overmix or stir vigorously, as this can develop the gluten in the flour, resulting in tough Madeleines. Use a spatula and a gentle cutting and folding motion.
Step 7
Cover the bowl with plastic wrap and refrigerate the batter to let it rest. It needs to chill for at least 30 minutes, but up to 24 hours for a deeper flavor. I usually rest mine for about 30 minutes.
Step 8
While the batter is chilling, prepare your Madeleine molds. If you have a pastry brush, use it to lightly grease the inside of each mold with butter. If not, you can fold a paper towel and use it to spread the butter evenly. You can use any leftover melted butter or solid butter pieces for this.
Step 9
You can chill the buttered molds in the refrigerator to set the butter, but it’s also fine to leave them at room temperature while the batter rests. The butter will solidify on its own.
Step 10
After chilling, the Madeleine batter will be thicker. Before filling the molds, gently stir the batter in the bowl to loosen it up slightly. While a piping bag makes filling easy, a spoon works perfectly well too. Spoon the batter into the prepared Madeleine molds.
Step 11
Preheat your oven to 200°C (400°F). A well-preheated oven is key for the Madeleines to puff up evenly.
Step 12
When filling the molds, aim to fill only the deeper part of the mold with batter. As the Madeleines bake, they will spread and naturally form their characteristic hump shape. Don’t overfill the molds.
Step 13
Bake in the preheated 200°C (400°F) oven for about 7 minutes. Oven temperatures can vary, so watch for the Madeleines to puff up nicely, even if they haven’t developed much color yet. Once they’ve puffed, reduce the oven temperature for the next step.
Step 14
After puffing, lower the oven temperature to 180°C (350°F) and bake for another 12 minutes. Be mindful of the temperature and time: baking at too high a temperature for too long can burn the outside while leaving the inside undercooked. Conversely, baking at too low a temperature might cook them through but prevent them from puffing well, resulting in pale Madeleines that might become sticky when cooled.
Step 15
Once the Madeleines are golden brown and fully baked, remove them from the oven and immediately demold them while they are still warm. Leaving them in the hot molds can make them soggy or stick.
Step 16
And there you have it – perfectly shaped and delicious Madeleines! Enjoy them warm right after baking!
