Madeleines are classic French butter cakes known for their delicate texture and signature shell shape. Mary Berry’s recipe brings a perfect balance of lightness and rich buttery flavor that makes these treats irresistible. Whether enjoyed with tea or as a sweet snack, these little cakes never fail to impress.
We love how Mary’s method is straightforward yet yields consistently tender madeleines with a golden crust. With just a few simple ingredients and easy steps, we can recreate this timeless recipe right in our own kitchens. Let’s dive into making these charming bites that capture the essence of French patisserie at home.
Ingredients For Madeleines Mary Berry
To recreate Mary Berry’s classic Madeleines with their signature buttery richness and delicate crumb, we need a handful of carefully measured ingredients. Each component plays a crucial role in achieving the perfect texture and flavor of these French butter cakes.
Essential Ingredients List
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| All-purpose flour | 120 grams (1 cup) | Sifted for a light, airy batter |
| Baking powder | 1 teaspoon | Ensures gentle rise |
| Caster sugar | 150 grams (3/4 cup) | Fine sugar dissolves quickly |
| Eggs | 2 large | Room temperature for smooth mixing |
| Unsalted butter | 125 grams (1/2 cup) | Melted and cooled; adds richness |
| Vanilla extract | 1 teaspoon | Enhances buttery flavor |
| Lemon zest | 1 teaspoon | Optional; adds fresh citrus aroma |
Key Notes:
- Using unsalted butter allows control over salt levels.
- Caster sugar is preferred for its fine texture, dissolving evenly into the batter.
- Incorporating fresh lemon zest is a traditional touch that brightens the flavor profile without overpowering.
Our Tip:
We recommend letting the batter rest in the refrigerator for about 30 minutes after mixing. This step helps develop the characteristic hump on top of the Madeleines, ensuring the authentic Mary Berry texture that’s lightly crisp on the outside and tender inside.
By meticulously measuring and preparing these ingredients, we set the foundation for an impeccable batch of Madeleines Mary Berry that embody the elegance of classic French baking.
Equipment Needed
To make the Recipe For Madeleines Mary Berry perfectly, having the right equipment is essential. Each tool supports achieving the delicate texture and signature shell shape these cakes are famous for.
Essential Tools for Mary Berry’s Madeleines
- Madeleine Mold Pan
This is the most critical piece of equipment. The pan’s scalloped, shell-shaped cavities create the iconic form. Choose a non-stick metal pan with 12-20 wells for even baking.
- Mixing Bowls
Use medium and large mixing bowls to combine ingredients smoothly. Glass or stainless steel varieties work best for easy mixing and scraping.
- Electric Mixer or Whisk
An electric hand mixer or a sturdy balloon whisk will help us beat the eggs and sugar to a light, fluffy consistency, crucial for a tender crumb.
- Sifter or Fine Mesh Strainer
Sifting the flour and baking powder aerates the dry ingredients and ensures no lumps, contributing to the cake’s lightness.
- Measuring Spoons and Cups
Accurate measurement is key. We recommend using standardized measuring spoons and cups for sugar, flour, and butter.
- Spatula
A flexible silicone spatula helps fold ingredients gently without deflating the batter.
- Cooling Rack
Cooling madeleines on a wire rack prevents sogginess by allowing air circulation under the cakes.
Optional but Helpful Equipment
- Kitchen Scale
For the most precise results, weighing ingredients enhances consistency.
- Pastry Brush
Handy for greasing pans evenly with melted butter.
- Zester or Grater
If using lemon zest, a fine zester will extract the fragrant oils without the bitter pith.
Equipment Checklist Table
| Equipment | Purpose | Notes |
|---|---|---|
| Madeleine Mold Pan | Creates shell shape and even baking | Non-stick recommended |
| Mixing Bowls | Mixing wet and dry ingredients | Use different sizes |
| Electric Mixer / Whisk | Beating eggs and sugar to fluffiness | Balloon whisk preferred |
| Sifter / Fine Mesh Strainer | Aerates and removes lumps from dry ingredients | Essential for texture |
| Measuring Spoons & Cups | Ensures accurate ingredient amounts | Use US standard sizes |
| Spatula | Folding batter gently | Silicone recommended |
| Cooling Rack | Prevents soggy bottoms by air drying baked madeleines | Wire rack preferred |
| Kitchen Scale (Optional) | Precision measuring | Improves consistency |
| Pastry Brush (Optional) | Spreading butter evenly on molds | Helps prevent sticking |
| Zester / Grater (Optional) | Extracts zest for flavor intensification | Use for lemon zest or alternatives |
By assembling this equipment before we begin, we set ourselves up for success in recreating Mary Berry’s classic madeleines. Precision and the right tools unlock the delicate crumb and beautiful golden shells these dainty cakes are known for.
Prep Work
Before we dive into mixing the batter for Mary Berry’s Madeleines, setting up our workspace and equipment properly is essential. This ensures an even bake and helps us achieve the perfect golden shell shape.
Preparing The Madeleine Tin
To capture the iconic shell pattern and golden crust of Mary Berry’s Madeleines, the madeleine tin must be prepped with care:
- Grease the tin thoroughly using softened unsalted butter. This prevents sticking and promotes an even bake.
- After buttering, lightly dust the tin with all-purpose flour, tapping out excess. This creates a barrier that lets the delicate cakes release easily.
- Alternatively, you may use a non-stick spray designed for baking but butter and flour is best for authentic texture.
- Ensure the tin is completely dry and ready before pouring in the batter.
Preheating The Oven
For Mary Berry’s Madeleines, the oven temperature is crucial to develop the classic hump and a lightly crisp exterior:
| Step | Oven Temperature | Notes |
|---|---|---|
| Preheat the oven | 375°F (190°C) | Ensure the oven reaches temperature before baking starts |
| Use middle rack | N/A | For even heat distribution and uniform baking |
| Avoid opening door | N/A | Prevents temperature drops that can affect rise |
We recommend setting a timer and waiting at least 15 minutes after the oven signals it’s ready, to guarantee steady heat. This creates the perfect environment for Mary Berry’s delicate Madeleines to rise and bake evenly into golden perfection.
Directions For Madeleines Mary Berry
Follow these precise steps to achieve the perfect Madeleines Mary Berry—light, buttery, and beautifully shaped with their signature golden crust.
Making The Batter
- Beat the eggs and caster sugar. In a large mixing bowl, whisk together 3 large room temperature eggs and 150g caster sugar using an electric mixer. Beat on high speed until the mixture thickens, turns pale, and forms a ribbon when the whisk is lifted—about 5 minutes.
- Sift dry ingredients. Using a sifter, combine 150g all-purpose flour and 1 tsp baking powder. Sift these into the egg mixture to aerate and avoid lumps.
- Fold gently. With a spatula, carefully fold the sifted flour and baking powder into the egg and sugar mixture. Use a light hand to keep the batter airy while mixing until just combined.
- Add flavor and butter. Stir in 1 tsp vanilla extract and optional 1 tsp finely grated lemon zest. Melt 125g unsalted butter until golden brown and let cool slightly. Fold the warm browned butter gently into the batter until smooth.
Resting The Batter
- Transfer the batter to a clean bowl and cover it tightly with plastic wrap.
- Chill the batter in the refrigerator for at least 1 hour, ideally up to 2 hours.
- Resting allows the batter to firm up, helping the madeleines to develop their classic hump during baking and enhancing flavor.
Baking The Madeleines
- Prepare the mold. Thoroughly butter the madeleine mold and dust it lightly with flour. Tap out excess flour to prevent sticking without overpowering the mold’s details.
- Preheat the oven. Heat your oven to 375°F (190°C). A properly preheated oven ensures the madeleines rise quickly and create their iconic texture.
- Fill and bake. Spoon the batter into each mold cavity, filling about three-quarters full to allow expansion. Place the tray in the oven, bake for 10 to 12 minutes, avoiding opening the oven door, which can cause collapse.
- Check doneness. The madeleines should be golden brown with a crisp edge and a soft center. Insert a toothpick; it should come out clean.
- Cool properly. Remove the madeleines from the oven and immediately tap the pan gently to release the cakes. Transfer them to a wire rack to cool completely, preventing sogginess.
| Step | Temperature | Time | Key Notes |
|---|---|---|---|
| Preparing mold | N/A | N/A | Butter and flour the mold properly |
| Baking | 375°F (190°C) | 10-12 minutes | Avoid opening oven during baking |
| Resting batter | Refrigerator (chill) | 60-120 minutes | Essential for hump formation |
Cooling And Serving Suggestions
Once the Madeleines Mary Berry emerge from the oven with their signature golden crust and delicate hump, the cooling process is crucial to maintain their light texture and exquisite flavor.
Cooling Steps
- Remove the madeleines gently from the tin using a small spatula or palette knife to prevent breaking their delicate shape.
- Transfer them immediately onto a wire cooling rack to allow air circulation on all sides. This prevents steam from softening the crisp edges.
- Let them cool for at least 10-15 minutes. This resting period helps the crumb set and enhances the buttery aroma.
- Avoid stacking or covering them while warm as trapped moisture may cause sogginess.
| Cooling Step | Purpose | Time |
|---|---|---|
| Remove from tin | Preserve delicate shell shape | Immediate |
| Place on wire rack | Prevent sogginess by air flow | 10-15 min |
| Avoid stacking | Maintain crispness | Whole cooling |
Serving Suggestions
Serving the Mary Berry Madeleines offers versatile options to complement their subtle sweetness and buttery richness.
- Dust lightly with powdered sugar just before serving for a classic elegant look.
- Serve warm or at room temperature alongside a cup of freshly brewed tea or coffee. The warm drink enhances the tender crumb.
- Pair with a small dollop of lemon curd or raspberry jam for a burst of fruity brightness that balances the butteriness.
- For a special occasion, present the madeleines on a fine china plate garnished with edible flowers or fresh berries.
- Store any leftovers in an airtight container at room temperature for up to 2 days to retain freshness.
Pro Tip
“The secret to enjoying madeleines at their best lies in timing; serving them slightly warm unlocks their melt-in-the-mouth magic and delicate aroma.”
By carefully cooling and thoughtfully serving our Madeleines Mary Berry, we bring forward each nuance of their classic French charm.
Storage Tips For Madeleines
Proper storage is essential to maintain the delicate texture and buttery flavor of Madeleines Mary Berry. Follow these steps to keep your madeleines fresh and enjoyable:
Cooling Before Storage
- Allow the madeleines to cool completely on a wire rack for at least 15 minutes.
- Avoid stacking madeleines while they are still warm to prevent moisture buildup and sogginess.
Short-Term Storage
- Store madeleines in an airtight container at room temperature.
- Layer madeleines with parchment paper or wax paper to avoid sticking together.
- Consume within 2 days for optimal freshness.
Long-Term Storage
- For longer preservation, freeze madeleines by placing them in a single layer on a baking tray until firm.
- Transfer frozen madeleines to a sealed freezer bag or container.
- Label with date and consume within 1 month for best flavor.
Reheating Madeleines
- To restore freshness, gently warm madeleines in a preheated oven at 300°F (150°C) for 5–7 minutes.
- Avoid microwaving as it can cause them to become chewy or rubbery.
| Storage Method | Container Type | Duration | Notes |
|---|---|---|---|
| Room Temperature | Airtight container | 2 days | Use parchment layers |
| Freezing | Sealed freezer bag | Up to 1 month | Flash freeze before bagging |
“Keeping Madeleines Mary Berry in airtight conditions shields their buttery crumb and golden crust from drying out or absorbing odors.“
By following these storage tips, we can enjoy the classic French madeleines at their finest, with every bite capturing the signature lightness and rich flavor.
Conclusion
Mastering Mary Berry’s madeleines opens the door to a timeless French treat that’s both elegant and approachable. With just a few simple ingredients and the right technique, we can create those iconic golden shells that melt in your mouth.
By following the steps carefully and paying attention to details like batter resting and oven temperature, we ensure every batch turns out perfectly light and buttery. These madeleines are ideal for sharing or savoring with a cup of tea anytime.
Let’s embrace this classic recipe and enjoy the satisfaction of baking a delicate pastry that’s as beautiful as it is delicious.
Frequently Asked Questions
What are madeleines?
Madeleines are classic French butter cakes known for their delicate texture and distinctive shell shape. They have a light, buttery flavor and a golden crust, making them a popular treat for any occasion.
What ingredients do I need to make Mary Berry’s madeleines?
You’ll need all-purpose flour, baking powder, caster sugar, eggs, unsalted butter, vanilla extract, and optional lemon zest. Using room temperature eggs and precise measurements helps achieve the perfect texture.
What equipment is essential for making madeleines?
Key tools include a non-stick madeleine mold pan, mixing bowls, an electric mixer or whisk, a sifter, measuring cups and spoons, a spatula, and a cooling rack. Optional tools like a kitchen scale and pastry brush can be helpful.
How do I prepare the madeleine tin before baking?
Grease the madeleine tin with softened unsalted butter and dust it lightly with flour to prevent sticking. This ensures even baking and helps the cakes release easily.
What is the ideal oven temperature for baking madeleines?
Preheat your oven to 375°F (190°C). This temperature helps develop the classic hump and crisp exterior. Avoid opening the oven door during baking to maintain consistent heat.
How long should the batter rest before baking?
The batter should rest in the refrigerator for at least one hour. This resting period improves the batter’s texture and helps create the distinctive hump on top of the madeleines.
How do I know when madeleines are done baking?
Madeleines are done when they have a golden crust and spring back lightly when touched. Baking usually takes about 10-12 minutes, depending on your oven.
What is the best way to cool madeleines?
Remove madeleines gently from the tin and place them on a wire cooling rack for 10-15 minutes. Avoid stacking them while warm to prevent sogginess.
How should I serve madeleines?
Madeleines are delicious dusted with powdered sugar and can be served with lemon curd, raspberry jam, tea, or coffee. Serving them slightly warm enhances their flavor and texture.
How do I store madeleines to keep them fresh?
Cool madeleines completely before storing in an airtight container at room temperature with parchment paper between layers. For longer storage, freeze them after flash freezing on a tray and reheat gently before serving.