It took me forever to figure out how to make those signature bumps that we always see in the classic French madeleines. I tried countless tips, from chilling the batter over night to varying baking temperatures. None seems work. Sometimes the bumps showed in some madeleines but not in others. Sometimes they were big. Sometimes they were small. If I had pulled a few hairs every time I failed, I would have been bald by now. Just the word “madeleine” had made me cringe… until I found this recipe from the Blé Sucré bakery. My husband was so relief because he has officially been exonerated from polishing my failed batches.

Madeleines

(adapted from The Paris Kitchen)

This recipe yields 32 regular madeleines.

3 large eggs
150g sugar
55 g cold milk
185g all-purpose flour
7g baking powder
205g butter, melted
Orange or lemon zest
Juice of 1/2 lemon (optional)

1. Cream eggs and sugar until tripled in volume.
2. Add cold milk
3. Sift flour and baking powder to the wet mixture
4. Add melted butter, beat well, and finally mix in the zest.
5. Cover and chill in the fridge for 2 hours.
6. Butter the madeleine pans and sprinkle some flour (I use this nonstick baking spray instead)
7. Heat the oven to 440F.
8. Spoon the batter into the molds.
9. Bake for about 11-12 minutes.
10. Cool on rack.