Classic Madeleines

There are some recipes that seem magical. The kind you admire from bakery windows but convince yourself are too difficult to make at home. For me, classic madeleines were one of those recipes.
I love madeleines, but I avoided making them because I thought they would be fussy and complicated. As it turns out, they are surprisingly simple. Another reminder that so many things in life seem intimidating until we finally decide to try them.
I used Dorie Greenspan’s wonderful recipe, and the results were everything I hoped they would be.
The madeleines are light, buttery, and lemony with a tender, sponge-like crumb. They have the signature golden shell on the outside while remaining soft and airy inside. The kind you expect to find in a French bakery.
One tip made a noticeable difference for me was chilling the batter overnight. After filling the batter into the madeleine molds, I covered the pan with plastic wrap and refrigerated it until the next day before baking. The overnight rest produced beautifully domed madeleines with an especially light and springy texture. If your schedule allows, I highly recommend this extra step.
One of the things I am enjoying most these days is learning to bake. Wine has taught me great results often come from patience, attention to detail, and trusting the process. Baking feels much the same. Each recipe teaches me something new, and there is something satisfying about pulling a tray of warm, golden madeleines from the oven.
If you have been intimidated by making madeleines, don’t be. They are far more approachable than they look, and the reward is a batch of delicate French cakes that taste every bit as good as those from your favorite bakery.
Sometimes the hardest part is simply getting started.

Classic Madeleines
12 Large or 36 mini
Recipe from Dorie Greenspan