Madeleines & Marie


Two weeks ago, my friend Marie and I had planned a morning full of baking and shooting at her new home. We ended up spending the whole day in the kitchen, having lunch with her aunt, moving stuff around to welcome the new dinner table that she had ordered and immediately planning another day like this one two weeks later.

We get along so well, chatting for hours about all things Nordic, minimalistic, seasonal and photography. Everything we bake together turns out fantastic, and our personal styling and photography seems to blend into one naturally. The result is a day we both do not want to end, fun brainstorm sessions about what else we can do together and shared excitement about the little things in life. Plus food, of course.
Two weeks ago it was madeleines, a favourite of both of us. It’s something about those little, airy, yet slightly dense cakes with that crispy edge. They’re the perfect size (to eat multiple), they’re pretty, and incredibly delicious.

Classic Madeleines
Makes 24
Recipe adapted from Julia Child

114 gr unsalted butter, plus 1 tablespoon for greasing pan
2/3 cup white sugar
1 cup all-purpose flour, plus 1 tablespoon for dusting pan
2 large eggs
1 teaspoon vanilla paste
Pinch of salt
1 tablespoon lemon juice
1 1/2 tablespoon lemon zest
Powdered sugar (optional)
Clotted cream (optional)
Home made jam (optional)

  1. Melt the butter in a small sauce pan and let cool slightly.
  2. Prepare the dry ingredients and the wet ingredients in separate bowls. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.
  3. Combine the dry and wet ingredients. Add the eggs to the flour. Using a spatula, stir until just combined. Add the melted butter and continue to stir. It may take a minute for the butter to blend into the mixture but do not over mix.
  4. Pour batter in piping bags (for ease) and let rest in the refrigerator for at least an hour, up to overnight.
  5. Brush pan with butter and dust with flour.
  6. Preheat oven to 350F/180C.
  7. Fill each well in the madeleine pan with roughly 1-1 1/2 tablespoon of the batter. Tap the pan a few times on the kitchen counter to smooth out the batter.
  8. Bake the madeleines for about 8-10 minutes, rotating the pan halfway, until golden brown around the edges, slightly puffed up and still pale in the middle.
  9. Take them out of the pan and place them on a cooling rack to cool slightly. Fill up the madeleine pan again and repeat.
  10. Dust madeleines with icing sugar before serving (with clotted cream and home made jam if you like).
Renee Kemps