The French madeleine is a traditional small cake from Commercy and Liverdun, two little cities of the Lorraine region in northeastern France.
Do you know the story behind one of our favorite cookie?
La Madeleine is a delicious moist cookie, created in the East of France, in Lorraine in the 1700s. The legend says a young girl called Madeleine, stood in as pastry chef to the Duke of Lorraine, and the only thing she knew how to make was her grandmother’s recipe. Everyone loved them, and the ‘madeleine’ was born.
Do you know what makes an authentic French Madeleine?
It is the bump on the top of the cookie! If you want to be sure to have a beautiful bump when you make madeleines, let cool down your batter in the fridge while your oven is heating up. Thanks to the thermal shock (The difference of temperature), your Madeleines will rise and make this beautiful bump that we love.
Ingredients for 20 French madeleines
- 1 French madeleine baking mix
- 3 eggs
- 1 stick of unsalted butter (113g)
- 2 tsp of honey (20g)
Tools you will need to make your home made madeleines:
- Madeleine pan (You can also use a muffin pan)
How to use the madeleine baking mix
- Melt the butter.
- In a bowl, pour the Madeleines baking mix.
- Add the eggs and whisk until smooth.
- Add the butter, the honey and mix.
- Scoop the batter into the cells of the Madeleine pan, filling them 2/3 full.
- Put the pan in the fridge. Preheat your oven at 350°F.
- When your oven is at temperature, bake for 10 to 12 min.
PS: In the 1920s, French writer Marcel Proust wrote about madeleines in his autobiographical novel, À la Recherche du Temps Perdu (Remembrance of Things Past). Proust wrote about how he ate a madeleine dipped in tea and memories of his childhood came flooding back. The taste and smell reminded him unconsciously of his youth. Proust’s madeleine has become a metaphor often used by French people. So what is your Madeleine de Proust?