These cake have been my fav since I was a little kid. Grandma used to make it all the time. But not anymore. So I decided to make them with my mom and grandma last September when I had my holiday back to Jakarta. Oh how I miss them so much. I miss baking with them :( Btw, they didn't know that they're called Madeleine until I told them. (well I tried to tell my grandma, but she didn't understand what the hell is Madeleine lol) So basically the recipe I'll give you below is just a normal recipe of Madeleine that I get from Joyofbaking (one of my fav baking sites!).
A little history about Madeleine :
The madeleine (French pronunciation: [mad.lɛn], English //) or petite madeleine ([pə.ti mad.lɛn]) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.
A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.
source : Wikipedia
original recipe from Joyofbaking
1/2 cup (113 grams) unsalted butter
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup (133 grams) granulated white sugar
1 teaspoon pure vanilla extract
Note: If you make miniature madeleines, reduce the baking time to about 7-9 minutes.
First, melt the butter and allow it to cool while you make the batter.
In a small bowl place the flour, baking powder and salt and whisk until well blended.
In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.
Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.
Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold madeleine pans. Dust the molds with flour and tap out the excess. (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)
Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.
Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines.
Transfer the madeleines, smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.
When serving dust with confectioners sugar.
Makes about 24 - 3 inch (8 cm) madeleines.
Vie's Result :
I didn't use Madeleine pan because I didn't have any. Mom and grandma always use this kinda round flowery pan to make them. Grandma had it since my mom was a kid!
Sorry for the dark and kinda blurry pic, I used my bf's pocket camera and it was dark already, and it was messy. So I got distracted a lot..