Posted in Home Baking

Madeleines: Pretty, Perfect Shells

A pretty plate of madeleines

I bought a set of madeleine tins a little over half a year ago but never got to use them until this weekend.  May I just say that they were definitely worth every centavo I spent on them.

There was a bit of batter left from the coeur de framboise cake I baked on Saturday since I didn’t want the heart tin to overflow.  There was barely enough to scrape for a dozen cupcakes, so I decided to butter up my madeleine tins and put them to work.

Sometimes, you just need all that butter.

The trick to making perfect madeleines is not to overfill the tins; a scant tablespoon and a half of butter-rich cake batter is all you need.  (Yes, it works better with butter-based cakes.)  Just bake for fifteen minutes in a 350 degree / Gas Mark 4 oven for crisp-edged shells with moist, melting centers.  To make them even more elegant than they already are, dip the larger end into melted dark chocolate and allow to set.

It’s the sort of treat Marcel Proust will definitely swoon over.  😉



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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