Madeleines are small, delicate French sponge cakes with a distinctive shell- like shape, traditionally baked in a mold that creates the curved, ridged outer edge. They’re cake-like in texture—light, airy, and buttery—with flavors that commonly include vanilla and lemon zest, though variations may use almonds or other citrus. Key points
- Origin and shape: Originating from the Lorraine region of France, madeleines are notable for their scalloped, shell-shaped exterior created by a specialized pan.
- Batter and texture: The batter is typically a light genoise-style sponge made with eggs, sugar, flour, and melted butter; the eggs provide lift and a tender crumb.
- Flavor and variations: Classic versions emphasize butter and vanilla or lemon; some recipes incorporate almond meal or lemon zest for aroma and brightness.
- Classification: They sit between cookies and cakes—cookie-like in form and bite, but with a cake-like, airy crumb due to the light sponge batter.
If you’d like, I can summarize a few reliable recipes or explain step-by-step how to achieve the classic shell shape in a madeleine pan.
