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  • Writer's pictureSheryl Ness


Happy 2022 everyone! Vincenzo and I wish you love and happiness in the coming year. One of the many ways I show love for others is by baking their favorite things. I love spending time in the kitchen. It's my way of relaxing and just enjoying time being creative.

Vincenzo grew up in France and lived there with his parents until he was 8 years old. He has fond memories of enjoying madeleine cakes for breakfast with his godmother - Alice. I have a feeling Emma would love these too. We will need to make these together next time I'm in Italy. I miss her so much in these days!

I have been experimenting with a recipe for these lovely French cakes for a few weeks now. I had many failed attempts! This was my third try and I think I finally have the recipe and technique mastered. This is one of those recipes that you really need to follow in detail or they may not turn out - as I discovered.

It's important to use a Madeleine pan for this recipe. I found mine on Amazon and it is from a company called Bellemain.

The cakes should be fluffy and high (with a classic hump on the back of the cake), and have a crispy outer shell. These are best enjoyed fresh with a cup of coffee or tea. I think they would keep well in a tin for a few days if you can't manage to eat them all within a day or so.

Enjoy this French treat and we hope to cook with you all soon. Be sure to check out the other recipes on the blog from this past year. For some reason, these have not been coming to you via e-mail, but I believe I have that fixed now.

Cheers to 2022!


The Chef’s Wife

3 large eggs + 1 egg white (room temperature)

½ cup sugar

2 tablespoons demerara sugar

¼ teaspoon sea salt

Beat the eggs, sugars, and sea salt with a stand mixer for 5-6 minutes until the mixture is creamy and light (ribbon stage). Make sure your eggs are at room temperature as this is an important step.

Melt 8 tablespoons of unsalted butter in a small saucepan until it just starts to brown slightly.

Cool until ready to add to batter.

1 ¼ cup all-purpose flour

1 teaspoon baking powder

Mix together the flour and baking powder and sift the mixture over the egg batter a little at a time. Use a spatula to gently mix the flour into the batter after each addition.

Add your favorite flavoring to the batter and gently stir. I also tried adding a few ldried

avender flowers, but found that the citrus was a better match for these cakes.

- 2 teaspoons vanilla and 2 teaspoons Grand Marnier

- 2 teaspoons of clementine or orange zest (or lemon zest) – optional

Slowly add the melted butter to the batter a little at a time by spooning it to the edge of the batter and incorporating it gently.

Place the batter in the refrigerator for at least one hour. This seems to be an important step, so don’t skip it.

Preheat oven to 400 degrees.

Spray a madeleine pan with spray oil or coat the inside well with butter. Place the pan in the refrigerator as well.

After an hour, you are ready to make the madeleines.

Fill the shells with a small scoop (around 1 tablespoon) so that it is about ¾ full.

Bake cakes at 400 degrees for 9 minutes.

Turn the pan upside down onto a cooling rack to turn out each individual cake.

Makes 24 madeleines.

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