Fill Madeleine Pans: How Much?

Madeleine pans typically have 8 or 12 shallow scallop-shaped moulds and come in tinned steel, metal with a non-stick finish, or pliable silicone. The amount of batter you use per madeleine depends on the size of your pan. You should fill each cavity until it is about 90% full. If you fill it more than that, the batter might spill from the sides or the hump may not form properly. The edges will also be more pronounced and brown faster.

Madeleine pans are best, but mini muffin pans work too

Madeleine pans are the best option for making madeleines, but if you don't have one, a mini muffin pan can work too. Madeleine pans are curved to facilitate the formation of the characteristic madeleine hump, but a mini muffin pan usually holds the right amount of batter and requires minimal adjustments to the baking time.

If you're using a mini muffin pan, it's important to grease the wells and dust them with flour or cocoa powder to ensure the madeleines release easily after baking. You can also use freestanding cupcake papers or other specialty pans, like a mini scone pan or a mini popover pan. However, these options may require adjustments to the amount of batter used and the baking time.

For the best results, a Madeleine pan is recommended. The curved cavities create the distinctive hump, and the pan conducts heat well to produce a nice crust. If you're set on making classic French madeleines, a Madeleine pan is the way to go.

Grease the pan with butter or non-stick spray

Greasing the pan is an important step in the Madeleine-making process. It ensures that the cakes will release easily from the pan once baked, so you don't miss out on the pretty pattern.

If you're using butter to grease your Madeleine pan, melt a little first. Then, use a pastry brush to generously grease the Madeleine pan cavities. You can also simply run a stick of butter around the surface of the pan.

If you're using non-stick spray, spray the cavities generously. You can also use non-stick spray on a paper towel and rub it along the sides of the pan to ensure the whole thing is coated.

After greasing the pan, you can dust the cavities with flour or cocoa powder. Tap away any excess flour over the kitchen sink. This step is optional but recommended, even if your pan is non-stick.

Madeleine pans have 6-12 moulds

Madeleine pans typically have 6-12 moulds. The moulds are scallop-shaped, and the pans come in tinned steel, metal with a non-stick finish, or pliable silicone.

If you don't have a Madeleine pan, you can use a mini muffin pan or small tart pans instead. You can also use freestanding cupcake papers, or other specialty pans such as a mini scone pan or mini popover pan.

When preparing the Madeleine pan, it is recommended to grease the moulds with butter or non-stick baking spray, and then sprinkle with flour. The batter should be filled to about 3/4 full in each mould.

Fill each mould 3/4 full

Filling each mould 3/4 full is a crucial step in making the perfect madeleines. This step determines the shape and size of the bump that forms on the madeleines as they bake. The bump is a characteristic feature of madeleines, and the success of a batch often depends on how large the bumps are.

When filling the madeleine moulds, it is important to fill each cavity until it is about 3/4 full. This ensures that the batter has enough space to rise and creates the distinctive hump. If the moulds are filled too full, the batter may spill over the sides, resulting in uneven edges and browning. On the other hand, if the moulds are not filled enough, the madeleines may be too small and lack the desired bump.

The amount of batter used per madeleine can vary depending on the size and shape of the moulds. It is recommended to use about 1 tablespoon of batter per cavity. For a standard-sized madeleine mould, this typically translates to filling each mould about 3/4 full. However, it is important to note that the exact amount may vary depending on the size and shape of the moulds, and it may take a few attempts to find the perfect amount for your pan.

Once the moulds are filled, it is important to refrigerate the pan for at least 15 minutes, or up to an hour, before baking. This helps the batter firm up and ensures that the madeleines bake evenly. After baking, the madeleines should be removed from the oven and immediately turned out onto a wire rack to cool. This prevents them from sticking to the moulds and ensures that they retain their signature shape.

By following these simple steps and filling each mould 3/4 full, you can achieve the perfect madeleines with the distinctive bump and delicate texture that are beloved by many.

Bake at 270°C (518°F) then immediately turn down to 210°C (410°F)

To make French Madeleines, you need to start by preparing the batter. This is done by whisking together eggs and sugar until the mixture is thick and pale yellow. You can use an electric stand-mixer or a bowl and a whisk for this step. Next, add the dry ingredients – flour, salt and baking powder – and mix until thoroughly combined. Then, add the wet ingredients – lemon zest and butter – and mix again until you have a smooth and thick batter.

Once the batter is ready, leave it to rest in the fridge for at least an hour and up to two days. While the batter is resting, prepare the Madeleine pan by greasing it with butter or non-stick baking spray. You can also sprinkle the moulds with flour and tap away any excess over the kitchen sink.

When you are ready to bake the Madeleines, preheat the oven to 270°C (518°F). Fill each Madeleine mould with batter, either using a large spoon or a piping bag. Place the pan in the oven and immediately turn down the temperature to 210°C (410°F).

Bake the Madeleines until they have risen and are lightly golden on top. This should take around 7-10 minutes, depending on your oven and the size of your Madeleine moulds. Remove the pan from the oven and wait a few minutes before carefully removing the cakes from the moulds. Leave the Madeleines to cool on a wire rack, ridge-side facing down, and serve them warm or cold.

The characteristic bump of the Madeleines is created by the combination of cold batter and the shock of a hot oven. Therefore, it is important that the batter is fridge-cold before filling the moulds and baking. Additionally, the oven needs to be very hot when the Madeleines are first placed inside. The initial high temperature encourages an initial rise, contributing to taller humps.

Frequently asked questions