(Despite the name, our teaspoon cookie scoop actually holds about two teaspoons in each scoop, which makes it a perfect tool for these cookies.) Even if your mini-muffin pan is non-stick, take the time to lightly grease and dust the wells with either flour or cocoa. Perhaps the most straightforward alternative is to use a mini muffin pan. Most hold just the right amount of batter to make madeleines - about 2 teaspoons of batter per well. Here are a handful of alternative pan options, as well as some things to keep in mind while you make your selection: 1. Next it’s time to grease and flour your pan of choice - this is where things get interesting.

Start by preparing the madeleine batter as described in your recipe, chilling it if called for. Here's how to make these buttery little cakelets without the specialty pan. If you’re the kind of person who, as Paul Hollywood would say, prefers “substance over style,” then this DIY method is for you. Or perhaps you've simply never tasted a madeleine before, and you want to see what all the fuss is about before investing in a madeleine pan. DIY madeleine cookies: What to do if you don’t have a madeleine pan Use a small sifter to gently dust the madeleines with confectioners’ sugar or cocoa powder for a final elegant touch. Prepare your kettle of tea or French press coffee, and settle in for a blissful moment enjoying your madeleines. (They’re notorious for sticking if you wait too long.) Use an offset spatula or a dull knife to quickly loosen the madeleines from their wells as soon as you remove them from the oven. Don't overbake the madeleines or they'll be dry. When the madeleines are done baking, they should feel set and slightly springy to the touch. If you're using a dark-colored pan, check for doneness 2 minutes early they tend to bake more quickly than lighter-colored pans. (The temperature contrast of the cold pan and hot oven helps create the signature bump in the center of the madeleines.)Įvenly portion the batter into the wells and bake as directed in the recipe. Then sprinkle flour (for vanilla madeleines) or cocoa powder (for chocolate madeleines) into each well.Ĭhill the pan in the freezer for 10 minutes. (Some recipes include this step to allow the gluten to relax and the flour to hydrate, making the final madeleines delicate and tender.)Ībout 10 minutes before you're ready to bake, grease the seashell-shaped wells of the madeleine pan with butter, shortening, or non-stick spray. Let it chill in the fridge if directed in the recipe. To make fancy, French-style madeleines, start by mixing up your batter. The key piece of equipment for this style is a madeleine pan, preferably non-stick. We’ll begin with the classic seashell-shaped madeleine - the kind you’d see served at afternoon tea or a French café. If you have a specialty pan: Make classic madeleines Once you have your recipe and flavor combination down, it’s time to start baking! That lovely little bump is the indication of success in a classic madeleine. Choose what sounds tempting to your palate. Feel free to replace the vanilla extract with another flavor of your choice - lavender, coconut, or even fiori di Sicilia-flavored madeleines all are delightful. The vanilla version is “scented” with vanilla extract, a term that means you’ll be able to smell these babies baking from far beyond the kitchen. Replace the orange juice one-to-one with another flavorful liquid like coffee or even rum for a jazzed-up version of chocolate madeleines, if you like. All you need are these two foundational versions - Chocolate Madeleines and Vanilla-Scented Madeleines.ĭepending on what you're looking for, you can adjust the nuanced flavors added to each recipe. The chocolate version includes both orange zest and fresh orange juice for a pleasant note of citrus alongside the chocolate base. The madeleine recipes on our website will please both chocolate and vanilla lovers. Let’s get started with the recipes, beginning with a look at flavor options. We’ll show you how to achieve two madeleine experiences - the classic French treat with its signature look, and the approachable cookie made with pans you have in your pantry. The resulting treat, while not strictly a madeleine, offers the wonderful flavor and texture of that cookie in a new and different shape. But the batter can also be baked in an everyday pan, something readily available in your pantry. They can seem fancy with their signature seashell shape and rich flavor. Using only a handful of ingredients, these delicate baked goods melt in your mouth. Madeleines are a charming combination of two beloved desserts: cookies and sponge cake.

Easy madeline cookie recipe