Madeleines
(Petite madeleines)
Madeleines are the perfect accompaniment to afternoon tea - these buttery sponge cakes (often mistaken for cookies because of their small size) are slightly browned and crispy on the outside while remaining soft and tender on the inside. A typical dessert of the Lorraine region, madeleines are said to have originated in Commercy.
They are supposedly named after Madeleine Paulmier, the 18th-century pastry chef who first made them for Stanisław Leszczyński, the Duke of Lorraine. Later on, his daughter Marie Leszczyńska introduced madeleines to the court in Versailles, and they attained countrywide popularity soon afterward.
However, what brought them worldwide fame is a passage from Swann’s Way, the first volume of Marcel Proust’s 20th-century literary masterpiece In Search of Lost Time. In painstaking detail, Proust describes biting into a soft little madeleine dipped in linden blossom tea, the taste of which then takes him on a bittersweet journey of nostalgia, evoking long-forgotten memories of his childhood and youth.
Also known as petite madeleines, these delicate little tea cakes are traditionally baked in shallow, scallop-shaped molds that give them their distinctive shell-like appearance. Even though they come in many flavors, such as chocolate, vanilla, rose, honey, lavender, and orange, classic madeleines are typically flavored with almonds or lemon and are served with a dusting of powdered sugar.
Pairing tips
Champagne
Popularly known as the gold standard of sparkling wine, true Champagne only comes from the actual Champagne region in France. It is produced using the so-called ... Read more
Silon te
Ceylon tea is a name given to tea produced in Sri Lanka. Ceylon is the former name for Sri Lanka that is still used in the tea trade. The tea gardens are spread ... Read more
Crémant d'Alsace
These white and rosé sparkling wines are produced in the French wine region of Alsace, with Pinot Blanc as the principal grape variety, though Auxerrois, Pinot ... Read more
Crémant de Bordeaux
Crémant de Bordeaux is a French appellation for white and rosé sparkling wines that are made from typical Bordeaux grapes such as Ugni Blanc, Sauvignon ... Read more
Recipe variations
Commercy Madeleines
READY IN 1h 45minThis recipe was published by the Tourist Board of the town of Commercy, home to madeleines. Unlike most recipes, it combines three whole eggs and three additional egg yolks, and the orange-flower infusion is used instead of lemon zest. The original version suggests using sifted yeast instead of baking soda and does not insist on powdered sugar.
Larousse Gastronomique's Madeleines
READY IN 1h 35minFeatured in the 2007 edition of the La Grande Larousse Gastronomique cookbook edited under the leadership of a renowned chef Joël Robuchon, the recipe for classic madeleines describes them as small sponge cakes and sticks to the usual ingredients. Unlike the Commercy recipe, where you need to add three additional egg yolks, this recipe calls for only one, and lemon juice is used instead of orange-flower infusion. If you don't have caster sugar, use regular granulated sugar instead.
English Madeleines
READY IN 1h 35minThe following recipe has little to do with the original French madeleines but is a true classic in the UK, where it is usually served during tea time. English madeleines are usually baked in tall, cylindrical-shaped dariole molds, and are served coated in jam and desiccated coconut, with a glazed cherry on top.
Madeleines Authentic recipe
This recipe was published by the Tourist Board of the town of Commercy, home to madeleines. Unlike most recipes, it combines three whole eggs and three additional egg yolks, and the orange-flower infusion is used instead of lemon zest. The original version suggests using sifted yeast instead of baking soda and does not insist on powdered sugar.
WHERE TO EAT The best Madeleines in the world (according to food experts)
