Ella Walter
Madeleine pans are used to bake madeleines, small cakes with a shell-like shape that are a staple in French bakeries. If you don't have a madeleine pan, there are several alternatives you can use to bake these delicious treats. You can use a muffin pan or cupcake mould to make madeleine muffins, which will have a similar texture to traditional madeleines if you grease and flour the cups generously. You can also use mini muffin pans or mini tart moulds to make bite-sized madeleines. If you're feeling creative, you can even fashion an improvised madeleine pan out of aluminium foil, although this may not give you the perfect shell shape. So, don't let the lack of a madeleine pan stop you from enjoying these French delights!
| Characteristics | Values |
|---|---|
| Madeleine pan substitute | Muffin pan or cupcake mold |
| Mini muffin pan | |
| Mini tart pan or fluted edge tartlet tins | |
| Aluminum foil |
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What You'll Learn
Use a muffin pan or cupcake mould
If you don't have a Madeleine pan, you can use a muffin pan or cupcake mould as an alternative when baking Madeleines. This will allow you to make Madeleine muffins or mini Madeleine muffins, which are bite-sized versions of the traditional French cakes.
To use a muffin pan or cupcake mould, start by generously greasing the cups and lightly flouring them, tapping off any excess flour. You can also line the pan with parchment paper cups or cupcake liners, either store-bought or homemade. If you don't want to use liners, make sure to prepare your muffin pan by greasing and flouring it.
When adding the batter, only fill each cup about three-quarters full. This will produce thin cakes with crisp edges that closely mimic the texture of authentic Madeleines. If you want your Madeleines to have the signature hump in the centre, freeze your pan and refrigerate the batter before baking.
Using a muffin pan or cupcake mould will give you a slightly different texture than traditional Madeleines, but they will still have the classic Madeleine flavour. You may need to adjust the baking time when using a different pan, and check for doneness a few minutes early.
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Make Madeleine muffins
If you want to make Madeleine muffins, you can use a muffin pan or cupcake mould as an alternative to a Madeleine pan. Here is a recipe for you to try:
Ingredients
- 200g butter
- 3 eggs
- 130g/3/4 cup/1.8 dl sugar
- 200g/3.5 dl flour
- 1.5 tsp/7.5 ml baking powder
- Zest of 1 lemon
- 20g honey
- 4 tbsp/60 ml milk
Method
- Mix the eggs and sugar in a mixing bowl at medium speed until the mixture is pale. If you don't have a mixer, you can whisk by hand.
- Add the baking powder and lemon zest to the flour and whisk by hand.
- Add the honey and milk to the melted and cooled butter and whisk until incorporated.
- While mixing, add the butter mixture to the egg and sugar mixture. Constantly mix the egg and sugar while adding the butter so that the warm butter does not cook the eggs.
- Transfer the wet mixture to a clean bowl or continue in the same bowl.
- Whisk the flour, baking powder, and salt together in a small bowl.
- Using a silicone spatula, gently fold half of the flour mixture into the egg mixture, then fold in the other half. Make sure you handle the batter with care as it is delicate.
- Stir 1/4 cup of the batter into the melted butter. It will take a minute to fully incorporate. Then stir it all into the rest of the batter.
- Cover the batter and chill in the refrigerator for 30-60 minutes. Do not chill any longer than this or the butter in the batter will start to solidify.
- During the last few minutes of chilling, preheat the oven to 350°F (177°C) and melt the remaining 2 Tablespoons of butter.
- Using a pastry brush, lightly brush the muffin pan with melted butter.
- Use a cookie scoop to spoon the batter into the muffin cups – about 1 ½ to 2 medium cookie spoons. Do not fill the muffin cups more than ¾ full.
- Place the muffin mould filled with batter on the middle rack of the hot oven to bake. Use the baking time from a madeleine recipe for making madeleines without a mould.
You can also make Madeleine mini muffins using the same recipe, but you will need to adjust the baking time and check for doneness several minutes early.
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Use mini muffin pans
If you want to make madeleines but don't have a madeleine pan, a mini muffin pan is a great alternative. You can make delicious bite-sized madeleines in mini muffin pans, which will have the same fluffy and crispy texture as traditional madeleines.
To use a mini muffin pan to make madeleines, start by generously greasing the pan and lightly flouring all the muffin cups, tapping off any excess flour. You can also line the pan with parchment paper cups if you prefer. When adding the batter, only fill each cup about three-quarters full to achieve the best results.
Baking times may need to be adjusted when using a mini muffin pan instead of a madeleine pan. Be sure to keep an eye on your madeleines and check for doneness several minutes early to avoid overcooking.
Using a mini muffin pan will result in madeleines with a slightly different shape than traditional shell-shaped madeleines. However, they will still have the classic madeleine texture and flavour. If you want to achieve the signature hump of a classic madeleine, be sure to freeze your pan and refrigerate the batter before baking.
With a mini muffin pan, you can easily make delicious madeleines without needing to purchase a specialty madeleine pan. So, go ahead and give it a try!
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Use mini tart pans
If you don't have a Madeleine pan, you can use mini tart pans to make bite-sized madeleines. This is a perfect option for smaller gatherings. You can find mini tart pans in metal with removable bottoms or silicone.
To use a mini tart pan, start by greasing the pan generously and dusting it with flour. Tap off any excess flour before adding your batter. You can also line the pan with parchment paper or cupcake liners.
When adding the batter, fill each cup about three-quarters full. Adjust the baking time accordingly, and check for doneness a few minutes early.
Using mini tart pans will give your madeleines a slightly different texture than traditional shell-shaped madeleines. However, they will still have the classic madeleine flavour and are a great option if you don't have a Madeleine pan.
Another option for a Madeleine pan substitute is a muffin pan or cupcake mould. You can use a standard-sized muffin pan or a mini muffin pan, which will give you bite-sized madeleines.
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Make an impromptu Madeleine pan out of aluminium foil
If you don't have a Madeleine pan, you can make an impromptu one out of aluminium foil. While it won't be the easiest thing in the world, and you're not going to get the perfect shell look, you can get the right general shape and depth with a little craftwork.
First, make your Madeleine batter and chill it for at least 2 hours or overnight. Preheat your oven. Then, take a sheet pan and mould your aluminium foil into the pan, forming shell-shaped cavities. You can then pour your batter into the foil mould, being careful not to overfill the cavities.
Alternatively, you can use a muffin pan or cupcake mould to make Madeleine muffins. Simply grease and flour the cups or line them with cupcake liners. You can make your own liners out of aluminium foil, or use store-bought ones.
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Frequently asked questions
You can use a muffin pan, mini muffin pan, or cupcake moulds. To achieve the perfect Madeleine texture, generously grease and lightly flour all muffin cups, tapping off the excess. You can also line the pan with parchment paper cups.
The Madeleine hump is achieved by a temperature shock between a freezing cold pan and cold Madeleine batter, and a very hot oven. If you freeze your pan and refrigerate the batter, your Madeleine muffins will have that signature hump.
Yes, you can fashion an impromptu "Madeleine pan" out of aluminium foil. It won't be easy, but you will be able to get the right general shape and depth. You can also pour the batter into a sheet pan in a thin layer and cut it into squares after baking.
The taste will be the same, but the texture will be different. Madeleine pans ensure that the finished product will have the right "crispness" to the edges.
