This was an absolute joy to read. I’ve always loved Madeleines, fascinating to learn a bit about the technique that goes into them. And the writing was whip-sharp, lyrical, exceptionally paced — by the end of the story I was dying for more!
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This is such knockout writing. A pleasure to read. Thanks!
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Wow - I bought one of those tin-lined plaque pans about 25 yrs (!) ago because there was a madeleine recipe in the NYT that I wanted to try.
They turned out great (I shared my find with my crazy French friend :-)), though there are other things I enjoy baking more.
But I may have to break out the pan and try this!
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I have used Ina Garten’s recipe for years and they always turn out perfectly — little pillows of goodness.
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MADELEINE de COMMERCY, the original, from LORRAINE.
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Your recipe was the first one I tried and I have been hooked on making Madeleines ever since. I especially enjoy making them on my boat. Thank you for all of your wonderful recipes!
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Question for Dorie: you mention using a metal pan, and having acquired quite a few. I have heard A) better if you don't use the non-stick pans - and this one just killed me: B) only a special steel blue type that are made in France make the best ones. Help us out....which pans are the best for the perfect m. (or where do you get those special steel ones?
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@Anne
I use the French Le Creuset cast iron pots (saucepans) and dishes suitable both for oven and hob for most of the fifty years of our marriage. They are out living my arms as they are heavy!
Something to note, almond flour is a heavier texture.
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@Mimi
Wrong! Metal oven TRAYS: Not Pans, Dishes etc
Never Cast iron unless it is shell cast as in Waterford
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@Anne In Paris and the lining is called Japan Work. The shop is at Les Halles
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I love that they can be made gluten free, and just as wonderful! I'll convert this recipe.
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I just spent time in Aix-en-Provence this fall where I found a store selling exclusively madeleines. It was a just a single window opening fronting a cobblestone street and there was quite a line. A lone girl sold just a few flavors as they came still warm and fresh from the oven. Sublime! Yet another reason to love France.
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@Susan Bein You found Christophe Madeleines on rue Gaston da Saporta. They started selling at the Aix market and then several years ago opened the storefront.
We go twice a week and buy six at a time - 3 chocolate and 3 nature for 3€. The madeleines are the ideal breakfast treat. There is always a queue at the window and on Saturday's it's a good idea to do an advance order for the boxes of 20.
For Christmas this year they are offering a box of 20 with special flavours, including chocolate orange and Amarena cherry. I'm putting in an order tomorrow for the Christmas Box which is a bargain at 15€. (Boxes of 20 are usually 10€).
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Wow, a madeleine article that doesn't reference Proust! (These do sound delicious.)
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Hi Dorie!
The Madeleine is definitely a favourite of mine too, so elusively delicious! My grandparents would offer them -store bought version- and to this day it brings up many memories of rainy Sundays in front of the fireplace. A real Madeleine moment à la Proust!
Some years ago I got a recipe from the Antwerp restaurant Graanmarkt 13 which renders the perfect madeleines- but it is so different from yours! It includes almond flour, but no milk. It uses double the eggs and Amount of sugar, and half the citrus fruits.
I’m intrigued! I will have to make both and see how they turn out, compared to one another.
Thank you so much for this great deep dive in this gorgeous little sponge cake!
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@Kimberley
Can you please share your recipe with us? I'd love to try it! Thank you.
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@Kimberley
Madelines are French, the Dutch version is Clogs
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