Food & Drinks

The recipe for the tastiest homemade Madeleines

Six Madeleines in a basket with baking paper

Say wine, snacks or haute cuisine and the foodies of the online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: the recipe for the tastiest homemade Madeleines.

We can be brief about this: madeleines are irresistible. Fortunately, that's not a problem at all, because they are only truly unbelievably delicious when they come straight out of the oven. The outside is wonderfully crispy and the inside is warm and moist. You can easily prepare the batter in advance and store it in the fridge.

Ingredients

  • 4 eggs
  • 125 g sugar
  • ½ tsp salt
  • 175 g + extra flour
  • 1 tsp baking powder
  • 120 g butter, melted
  • zest of ½ orange 
  • ½ tsp orange blossom water
  • 1 tbsp butter, for greasing
  • 1 tbsp powdered sugar, for dusting
  • madeleine baking mold

Here's how to make the Madeleines

1. Beat the egg with the sugar and salt for about 3 minutes. Fold in the flour and baking powder. Finally, stir in the butter, orange zest, and orange blossom water and mix well. Let the batter cool overnight, preferably in the fridge.

2. Preheat the oven to 220 °C. Grease the baking mold with butter and dust it with some flour and powdered sugar. Fill the cavities of the baking mold with the batter. Bake the madeleines for about 8 minutes in the middle of the preheated oven. You can tell they are done by the caramelized edges.

3. Let the madeleines cool for a moment, but don't wait too long to serve. They are best straight out of the oven.

Tip: Do you have a metal baking mold? Then place it in the freezer for about 15 minutes before you distribute the batter over it. Once in the oven, the madeleines shock from the large temperature difference, creating that characteristic belly.

WINE TIP: Ayala Rosé Majeur
And do you know what goes really unbelievably well with this? Rosé champagne. The Rosé Majeur from Ayala is a blend of 50 percent Chardonnay, 40 percent Pinot Noir (of which, interestingly: 6 percent ‘still wine’), complemented by 10 percent Pinot Meunier. A wonderfully fresh, expressive rosé champagne that delights enthusiasts worldwide. Available via wijnkring.nl, € 49,95.