I could try to describe to you why I love madeleines but the truth is no one can describe madeleines like Marcel Proust.  The French author made madeleines world famous in his literary masterpiece “Remembrance of Things Past”.  Proust’s poetic description of what it feels like to eat a madeleine may convince you to experience your own “Proustian Madeleine Moment.”

Excerpt from “Remembrance of Things Past”:

“…one day in winter, as I came home, my mother, seeing that I was cold, offered me some tea… She sent out for one of those squat plump little cakes called “petites madeleines” which look as though they had been molded in the fluted valve of a scallop shell…

I raised to  my lips a spoonful of the tea in which i had soaked a morsel of the cake.  No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure invaded my senses…

 And suddenly the memory revealed itself. The taste was that of the little crumb of madeleine which on Sunday mornings at Combray… my aunt Leonie used to give me, dipping it first in her own cup of tea or tisane … and the whole of Combray and its surroundings, taking shape and solidity, sprang into being, town and garden alike, from my cup of tea.”

Marcel Proust (1871-1922)

I hope this recipe for madeleines will conjure up some great memories for you.

Fun Facts:

Although typically referred to as a cookie, madeleines are actually small buttery tea cakes. There are several stories circulating about the history of madeleines. Which story is correct?  No one knows. But historians believe they originated in the town of Commercy in the Lorraine region of France during the 18th century.

Things I’ve learned:

To produce plump, delicate and delicious madeleines you will need to follow few basic guidelines:

1. Bring cold ingredients to room temperature before making the batter
2. Make the batter the day before and keep it cold until ready to bake
3. Freshly grated lemon zest is essential. Try to use organic lemons if you can
4. Some say baking powder should never be used in making madeleines. In my opinion it takes a fair amount of patience and confidence to make them without any leavening agent. I find the use of baking powder makes the recipe full proof, especially if you are making madeleines for the first time.
5. Freeze the madeleine mold for few minutes before buttering it, otherwise the melted butter will just pool in the center of each cavity (see picture below – mold on the right side was cooled in the freezer before buttering.)

 

When piping or scooping the batter into the mold, try to not overfill the cavities. If you notice in the picture below, I put too much batter. I was lucky it didn’t over flow. Next time I will use slightly less. No need to spread the batter. It will spread on its own.

 

Tools you will need:

• Madeleine mold (can be purchased for around $12 on amazon or at target)
• Electric hand mixer or whisk
• Kitchen scale
• Sifter
• Lemon zester
• Spatula
• Measuring cups and spoons
• Small sauce pan
• Pastry brush
• Pastry bag
• Mixing bowls