Madeleine is probably one of the most easy French pastries to make. It is basically a mini genoise cake, with a handful of ingredients. The key is to have a fluffy butter, that’s why we beat the egg and sugar mixer until it’s pale and doubled in volume.
The madeleine is made traditionally with butter, but since we are more health conscious nowadays so I gave the coconut oil a try, used the same amount as I would with butter. The end result tastes actually really good, with just a hint of coconut smell. Me and the kids all like this version. But Le Monsieur likes the ones with butter better. So if you’d prefer butter, go for it. It’s not like we are eating madeleines everyday for breakfast. If we are going to have treats once for a while, it’d better be good! 
The key to a high domed madeleine is letting the batter rest in the refrigerator for at least one hour. It will become thicker, and much easier to scoop into the pan without making any mess. If the madeleines are to serve to guests, you can actually prepare the batter one day in advance, and bake it just before serving. Nothing beats the madeleines fresh baked right out of your oven: warm, fluffy, and with crispy edges that you will never find elsewhere.
Easy Madeleines
- Prep Time: 15m
- Cook Time: 15m
- Total Time: 30m
- Serves: 8
- Yield: 16 madeleines
- Category: Pastries and desserts
Ingredients
- 2 large eggs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons coconut oil or butter, melted and cooled sightly
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 375ºF or 190ºC. Spray the Madeleine pan thoroughly with non-stick baking spray (the kind with flour in works better).
- Combine the eggs, granulated sugar and salt in a large bowl. Beat using wire whisk attachment of an electric mixer on medium-high, until the mixture turned pale and doubled in volume, about 4 minutes. You can hand beat too but it will take longer.
- Slow down the mixer and whisk in the vanilla extract.
- Sift the flour over the egg mixture, stir until fully incorporated.
- Pour in half of the coconut oil, using a spatula, gently fold just until the coconut oil is blended in, then repeat with the other half, try not to deflate the mixer too much.
- If want to achieve a taller dome on each madeleine, the batter should be refrigerated for at least 1 hour, after which the batter will become thicker. But it can be baked right away.
- Put about 1 tbsp of the batter into each well of the madeleine pan, bake for 10-15 minutes, until they are golden brown and firm to the touch.
- Remove the pan from the oven, sprinkle some powdered sugar onto the madeleines still in the baking pan, then invert it over parchment paper or a clean kitchen towel. Tap the pan on the back to release all the madeleines. Sprinkle powdered sugar on the other side.
- The homemade madeleines are best when they are still warm and crispy on edges. But they can also be moved to a wired rack to be cooled completely. The reason they should not be put on a wired rack right out of oven is because that will leave marks on madeleines while they are still delicate.
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