Baking Classics: Madeleines

Baking Classics. Lemon-Vanilla Madeleines By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining How To Make Southern Style French Madeleines By Rebecca GordonBaking Classics

The Technique 

Lemon-Vanilla Madeleines 

Madeleines are irresistible little French cakes that are baked in a shell shaped pan. They are one of the most recognizable items that can be found in fine bakeshops. Madeleines are best when served warm however I’ve never seen anyone turn one away if that isn’t the case. They should be eaten the same day prepared for the best texture & flavor. There is a misconception that madeleines are difficult to make but it’s simply not the case. One of the most common mistakes made is not taking the proper care to prepare the pans properly. It’s imperative not to take any shortcuts in order to make a good, quality batch. You will need to melt butter & use a pastry brush to complete the task so give the cooking spray a rest. It’s a step that will take a few extra minutes but it will prove to be well worth your time & effort. Learn how to handcraft these lovely cakes in your own kitchen.

Baking Classics. Lemon-Vanilla Madeleines By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining How To Make Southern Style French Madeleines By Rebecca Gordon

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-Vanilla Madeleines 
Make 1 dozen

These little shell shaped cakes bake flat as the leavening has been omitted. Expect more of a dense, pound cake-type of texture for a lovely southern variation on a French classic.

1 1/2 Tbsp melted butter, cooled
All purpose flour
1/2 cup all purpose flour
1/2 cup sugar
A pinch of kosher salt
1/4 cup melted butter, cooled
1 egg, at room temperature & lightly beaten
1 Tbsp fresh lemon juice
2 tsp pure vanilla extract
Powdered sugar

Preheat the oven to 350 degrees. Brush the cavities of a 12 portion metal madeleine pan with 1 1/2 Tbsp melted butter. Repeat this process 2 to 3 times or until all of the butter has been used. Sprinkle a little flour in each cavity & dust the pan throughly. Invert the pan, tapping it lightly to remove any flour that does not stick. Set aside. Whisk together the flour, the sugar & the salt in a medium bowl. Blend together the remaining 1/4 cup melted butter, the egg, the lemon juice & the vanilla in a small bowl using a fork until combined. Fold the butter mixture into the flour mixture just until a paste forms that holds a ribbon when stirred. Portion the batter into each cavity of the prepared madeleine pan using a small spring release scoop filling approximately half full. Use a small palate knife to even out the batter.

Bake on the center rack in the oven 16 to 20 minutes or until the center of each cake is set. Remove the pan & let stand 2 to 3 minutes. Gently loosen & remove the cakes from the pan using a small palate knife. Place them on a wire rack. Dust the cakes with powdered sugar before serving. Serve warm or at room temperature. 

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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Baking Classics. Lemon-Vanilla Madeleines By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining How To Make Southern Style French Madeleines By Rebecca GordonHow To Prepare Lemon-Vanilla Madeleines

Lemon-Vanilla Madeleines can be prepared in traditional stainless steel pans or non-stick pans. Follow the manufactures instructions when using non-stick pans for the best results. The bake time may vary slightly so adjust accordingly.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Baking Classics. Lemon-Vanilla Madeleines By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer TV cooking Personality Game Day Tailgating Modern Southern Socials Menu Planning Party Planning Digital Culinary Photo Journalist Editorial Director Birmingham AlabamaNo. 1

The Pan Preparation

Preparing pans properly before filling & baking can ultimately determine success or failure of a recipe. It is one of the most crucial steps so always take your time & do not rush through the process. Madeleine pans are known to have many crevasses so it’s important to diligently coat them with butter & flour to ensure the little cakes easily release once baked. A good pastry brush will prove to be invaluable for this step. Brush them with butter, then brush them again. And again.

Preheat the oven to 350 degrees. Brush the cavities of a 12 portion metal madeleine pan with 1 1/2 Tbsp melted butter. Repeat this process 2 to 3 times or until all of the butter has been used. 

Baking Classics. Lemon-Vanilla Madeleines By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer TV cooking Personality Game Day Tailgating Modern Southern Socials Menu Planning Party Planning Digital Culinary Photo Journalist Editorial Director Birmingham Alabama1a

Sprinkle a little flour in each cavity & dust the pan throughly. Invert the pan, tapping it lightly to remove any flour that does not stick. If prepared properly, you should be able to see the outline of the butter that was brushed into the cavities. Take care of this step first so it will be ready to fill once the batter has been blended. 

Baking Classics. How-To-Make-Madeleines -By-Rebecca-Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 2

The Ingredients

One of the most important factors when preparing baked goods is to be certain ingredients are the proper temperature before beginning the recipe & that they are measured properly.

The Flour & The Salt

Use a scoop & level method for portioning flour in cups & whisk in the salt so it disperses evenly. Once the flour mixture is blended with the liquid ingredients, minimal blending will ensure a delicate crumb to the cakes.

Baking Tutorials. Old-Fashioned Caramel Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking & Cooking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern SocialsThe Sugar

It’s important that sugar is measured properly for use in recipe applications. Portion into cups & use the back of a knife to level.

The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern Socials
The Lemon Juice & The Pure Vanilla Extract

Always use fresh lemon juice & pure vanilla extract for the best flavor. Look to The Basics: Lemons for additional pointers.

How To Separate Eggs By Rebecca Gordon Buttermilk Lipstick Southern TV Cooking Personality Birmingham Alabama Spring Entertaining Tailgating Expert Sports & Football Entertaining Parties & Ideas Raycom News Network Tide & Tigers Today Tailgating Host Original Game Day Menus Pastry Chef Cooking LessonsThe Egg & The Butter

Eggs provide structure to baked goods while butter adds rich texture. Be certain the butter has cooled before blending the batter. Allow it to stand at room temperature at least 10 minutes before proceeding with the recipe or it could skew the result.

Baking Classics. Lemon-Vanilla Madeleines By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer TV cooking Personality Game Day Tailgating Modern Southern Socials Menu Planning Party Planning Digital Culinary Photo Journalist Editorial Director Birmingham AlabamaNo. 3

The Blending Procedure

Madeleines are quick to blend & are best when the task is completed by hand. Whisk together the flour, the sugar & the salt in a medium bowl. Blend together the remaining 1/4 cup melted butter, the egg, the lemon juice & the vanilla in a small bowl using a fork until combined. 

Baking Classics. Lemon-Vanilla Madeleines By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer TV cooking Personality Game Day Tailgating Modern Southern Socials Menu Planning Party Planning Digital Culinary Photo Journalist Editorial Director Birmingham Alabama3a

Fold the butter mixture into the flour mixture. Use a rubber spatula to ring the bowl sides to ensure it’s evenly blended.

Baking Classics. Lemon-Vanilla Madeleines By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer TV cooking Personality Game Day Tailgating Modern Southern Socials Menu Planning Party Planning Digital Culinary Photo Journalist Editorial Director Birmingham Alabama3b

The mixture will have a paste-like consistency. It should hold a ribbon once completely blended & when stirred.

Baking Classics. Lemon-Vanilla Madeleines By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer TV cooking Personality Game Day Tailgating Modern Southern Socials Menu Planning Party Planning Digital Culinary Photo Journalist Editorial Director Birmingham AlabamaNo. 4

The Portioning

Portion the batter into each cavity of the prepared madeleine pan using a small spring release scoop filling approximately half full. 

Baking Classics. Lemon-Vanilla Madeleines By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer TV cooking Personality Game Day Tailgating Modern Southern Socials Menu Planning Party Planning Digital Culinary Photo Journalist Editorial Director Birmingham Alabama4a

Use a small palate knife to even out the batter. As the batter bakes, it will spread & fill into the crevasses of the pan.

Baking Classics. Lemon-Vanilla Madeleines By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer TV cooking Personality Game Day Tailgating Modern Southern Socials Menu Planning Party Planning Digital Culinary Photo Journalist Editorial Director Birmingham AlabamaNo. 5

The Baking

Many madeleine recipes have a little leavening added to the batter & once baked they dome slightly above the pan surface. Using a traditional pound cake formula will have these little cakes resting level on serving platters.

Bake on the center rack in the oven 16 to 20 minutes or until the center of each cake is set. Remove the pan & let stand 2 to 3 minutes. Gently loosen & remove the cakes from the pan using a small palate knife. 

Baking Classics. Lemon-Vanilla Madeleines By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining How To Make Southern Style French Madeleines By Rebecca GordonNo. 6

The Lemon-Vanilla Madeleines

Place the cakes on a wire rack. Dust them with powdered sugar before serving. Madeleines are best when offered the same day they are prepared & many like to enjoy them warm. If entertaining, they can be baked an hour before guests arrive & presented at room temperature. They make a wonderful accompaniment to silver coffee service.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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