Madeleines
Delicately golden and lightly sweet. Buttery, shell-shaped cakes with a tender bite.
Forage Baker's Note
Flour blends—gluten-free and wheat alike—can vary significantly by weight per cup. For consistent results, we recommend using a kitchen scale. If measuring by volume, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser bake; spooning may under-measure.
Sweeteners vary just as widely and can noticeably affect texture. For best results, we recommend Homestead Sweetener or traditional sugar.
Homestead Sweetener is a 1:1 replacement by volume and weighs approximately 140g per cup, similar to powdered sugar. Granulated sugar weighs about 200g per cup. Substitutions may yield softer or drier results.
Working the Batter
Madeleine batter benefits from a short rest before baking, which allows the flour to hydrate and helps create a tender crumb and gentle rise. After mixing, let the batter rest for at least 30 minutes. Avoid overmixing, which can result in a tighter texture. The batter should be smooth and pourable, spreading naturally in the pan as it bakes.
A madeleine pan is required for this recipe.
Recipe Makes 24 madeleines
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2¼ cups Heritage Baker’s Flour (281g)
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1¼ cups Homestead Sweetener (175g)
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2 tsp baking powder
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4 eggs (200g)
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½ cup melted butter (112g)
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3 Tbsp cream (45g)
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2 tsp vanilla extract
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1 tsp almond extract
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Zest of 1 orange (optional)
Directions
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Preheat oven to 350°F. Brush a madeleine pan generously with butter or ghee.
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In a medium bowl, whisk together flour, sweetener, and baking powder.
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In a separate bowl, combine eggs, melted butter, cream, extracts, and orange zest (if using).
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Whisk the dry ingredients into the wet mixture until smooth and fully combined.
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Let batter rest for at least 30 minutes.
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Spoon 1 rounded tablespoon of batter into each mold; the batter will spread as it bakes.
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Bake 7–9 minutes, until puffed and delicately golden. Remove from pan and cool slightly before serving.
