Learn how to make this French popular cookies infused with gula Melaka/palm sugar. They are so aromatic, lightly sweetened, and spongy with signature Madeleine’s hump.
I love madeleines. Every time I walked by those boxes of Madeleines at Costco (not sponsored), I couldn’t help but stop and take a look and contemplate whether I should bring back one box or not! It was a tough decision! LOL! I didn’t and I ended up making my own at home. At least I make only 12 and have not ended up overeating 28 of them that comes in one box!
Why you’ll love this recipe
- No mixer needed
Most recipes require that you cream the eggs and sugar until thick and creamy and it reaches a ribbon stage, not this. All you need is a regular balloon whisk to combine them - No resting of the batter is necessary
If you choose not to rest the batter in the fridge, you will still get nice humps. I have tried both. When I rested the batter for just 30 minutes in the fridge, it gives slightly bigger humps. So I usually just don’t chill them, but you are welcome to do so if you choose to - Nice signature hump
This no-fuss recipe give you that nice signature hump you see on Madeleines - Amazing flavor and texture
The smell of gula Melaka when they bake are so amazing! The cookies also have that nice soft and spongy texture with a slightly crisp crust
Ingredients
- Butter
I use unsalted butter - Gula Melaka
Gula Melaka/gula Jawa usually comes in blocks. If you can get shaved versions, that will be easier. You can also use coconut sugar or dark brown sugar. I recommend the former as it is the closest substitution - Eggs
I use large size egg, about 58-60 grams when you weight it with the shell - Milk
You can use dairy or non-dairy milk - Cake flour
Cake flour gives a softer and fluffier texture. You can use all-purpose flour, but the texture will be chewier - Salt
A small amount of salt brings out the overall flavor - Baking powder
Please do not omit baking powder as it helps to make the cookies airy
How to bake Madeleines with this easy no-fuss recipe
- This recipe can make 18 standard size madeleine (size of the well: 3 inches height x 2 inches the widest width).
Preheat the oven to 400 F (200 C) for a conventional oven. For a convection oven, lower the temperature by 20 F or 15 C.
Brush the madeleine mold with soft butter really well. - Melt the butter along with the gula Melaka in a saucepan over medium-low heat. Strain the mixture and let it cool down completely. If you use coconut sugar, you don’t need to melt it with the butter, you can combine it with the eggs at the step below
- Whisk egg, coconut sugar (if that’s what you use instead of gula Melaka), milk, and vanilla extract until the sugar dissolves.
- Sift in the cake flour, baking powder and salt. Use a whisk to combine by start to stir from the middle moving ourwards to combine without overmixing. As long as you don’t see pockets of flour, don’t mix anymore. It will smooth out after you add the butter
- Add the butter mixture and use a spatula to fold it in until combined. The butter combines nicely to the batter because there’s egg in there. The egg helps the butter and the batter to emulsify nicely. The batter should be smooth and shiny
- To rest or not to rest the batter. I have experimented with both. You can bake straight away and still get nice hump. If you choose to chill the batter, I notice that the humps get slightly bigger. So, it’s up to you. Without resting the batter still gives the cake nice humps. As you can see in the photos, those were from batter not resting in the fridge. If you choose to rest the batter in the fridge, rest it for 30 minutes. Don’t do any longer than this as the butter gets too hard.
- Transfer the batter to a piping bag so you can fill up the mold easier without much mess and it gives you more control. Alternatively, you can also use a measuring spoon. Fill up about 90% of the mold cavity. About 1 1/2 tablespoons if you use a measuring spoon. You don’t need to even out the batter as it spreads as it bakes
8. Put the mold in the middle of the oven. Lower the temperature to 375 F (190 C) for a conventional oven and 350 F (180 C) for a convection oven. Bake for 13-15 minutes. My oven takes about 15 minutes
When you gently touch the surface, the cake should spring back lightly. If they still look wet in the middle, bake for another minute and test again
9. Immediately remove from the oven and use a toothpick or a small silicon spatula to help you flip the cakes over on their side to cool down in the pan for about 5 minutes and then remove to cooling rack after that. If you put them straight to the cooling rack, there will be cooling rack prints on the cake because the cake was still very soft when they are hot
10. Serve them on the same day because that’s when they taste the best. I don’t recommend making them in a big batch for sure! If you have leftovers, store them in an air-tight container after they have cooled down completely. They can be kept at room temperature for about 2-3 days. You will notice that the texture may not be as good as they were on the day you bake them, they lose that slight crispness after being stored.
Did you make this easy no-fuss gula Melaka Madeleines recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Easy No-Fuss Gula Melaka Madeleines
Ingredients
Gula Melaka mixture:
- 100 gr unsalted butter plus more to grease the pan
- 100 gr gula Melaka
All ingredients need to be at room temperature:
- 100 gr egg weight of 2 eggs without the shell
- 12 gr milk
- 2 tsp vanilla extract
- 90 gr cake flour
- ¼ tsp salt
- ½ tsp baking powder
Instructions
- This recipe can make 18 standard size madeleine (size of the well: 3 inches height x 2 inches the widest width)
- Preheat the oven to 400 F (200 C) for a conventional oven. For a convection oven, lower the temperature by 20 F or 15 C
- Brush the madeleine mold with melted butter really well. Even if your pan says non-stick, I highly recommend that you grease it. Mine is a nonstick too but they still get stuck for whatever reason. If you find that the cakes keep getting stuck to the mold even after applying butter, dust them with some flour after applying the butter and tap off any excess. This usually works pretty well
Prepare the batter:
- Finely chop the gula Melaka if it comes in a block, so they melt faster. Melt the butter along with the gula Melaka in a saucepan over medium-low heat. Strain the mixture and let it cool down to at least warm, about 122 F/50 C
- If you use coconut sugar, you don't need to melt it with the butter, you can combine it with the eggs at the step below
- Whisk egg, coconut sugar (if that's what you use instead of gula Melaka), milk, and vanilla extract until the sugar dissolves. Sift in the cake flour, baking powder and salt. Use a whisk to combine by start to stir from the middle moving ourwards to combine without overmixing. As long as you don't see pockets of flour, don't mix anymore. It will smooth out after you add the butter
- Add the butter mixture and use a spatula to fold it in until combined. The butter combines nicely to the batter because there's egg in there. The egg helps the butter and the batter to emulsify nicely. The batter should be smooth and shiny
To chill or not to chill the batter:
- I have experimented with both. You can bake straight away and still get nice hump. If you choose to chill the batter, I notice that the humps get slightly bigger. So, it's up to you. Without resting the batter still gives the cake nice humps. As you can see in the photos, those were from batter not resting in the fridge. If you choose to rest the batter in the fridge, rest it for 30 minutes. Don't do any longer than this as the butter gets too hard.
Fill up the pan:
- Transfer the batter to a piping bag so you can fill up the mold easier without much mess and it gives you more control. Alternatively, you can also use a measuring spoon. Fill up about 90% of the mold cavity. About 1 1/2 tablespoons if you use a measuring spoon. You don't need to even out the batter as it spreads as it bakes
Baking:
- Put the mold in the middle of the oven. Lower the temperature to 375 F (190 C) for a conventional oven and 350 F (180 C) for a convection oven. Bake for 13-15 minutes. My oven takes about 15 minutes
- When you gently touch the surface, the cake should spring back lightly. If they still look wet in the middle, bake for another minute and test again
Cooling:
- Immediately remove from the oven and use a toothpick or a small silicon spatula to help you flip the cakes over on their side to cool down in the pan for about 5 minutes and then remove to cooling rack after that. If you put them straight to the cooling rack, there will be cooling rack prints on the cake because the cake was still very soft when they are hot
Baking the next batch:
- If you only have one pan, let the pan cool down completely, which doesn't take long. Keep the batter chilled in the fridge. Scrape off anything that might stuck to the pan. Brush again with butter and dust with some flour. Fill it up again and continue baking the next batch
Serving:
- Serve them on the same day because that's when they taste the best. I don't recommend making them in a big batch for sure! If you have leftovers, store them in an air-tight container after they have cooled down completely. They can be kept at room temperature for about 2-3 days. You will notice that the texture may not be as good as they were on the day you bake them, they lose that slight crispness after being stored.
- I don't recommend keeping them in the fridge or freezing them as they dry out pretty fast and the texture suffers!
Nutrition
Serving: 1cookie | Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 100mg | Potassium: 16mg | Fiber: 1g | Sugar: 4g | Vitamin A: 170IU | Calcium: 13mg | Iron: 1mg
Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram
