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The Classic Method
Appears in
Published 2014
The classic batter for madeleines is a genoise mixture. Named after the Italian city of Genoa, genoise is a foamlike cake that’s often used for wedding cakes, sheet cakes, ladyfingers, and petits fours, as well as traditional madeleines. The leavening happens as a result of air being whipped into the egg–sugar mixture, combined with the heat of the oven, rather than through chemical agents such as baking powder or baking soda. The resulting madeleines tend to look like small, plump pound cakes.
Place the butter in a 2-quart microwavable bowl. Microwave on low power for 1 to 2 minutes. Whisk to blend and return to the microwave for 15-second intervals until the butter is fully melted. Let cool.
Combine the eggs and sugar and warm gently.
Beat the egg and sugar mixture until thick and foamy. I suggest using a handheld or stand mixer, which will save time.
Add the flour and flavorings, if using.
Fold in the melted butter.
Scoop the batter evenly into prepared pans.
Bake until madeleines puff up and no shiny spots remain in the centers. Remove the pans from the oven, let cool on a wire rack for 2 to 3 minutes, and then carefully remove the madeleines using a small offset spatula.
