Madeleines
also called madeleine · French butter cakes · shell cakes
- Bakery
- serves 18
- about 1 hour 30 min
- Cookies
Three ways to read this recipe
The table
| Butter and flour a madeleine pan | |||||
| Heat the oven to 375°F (190°C) | |||||
| 3/4 cup(95 g)all-purpose flour | whisk | fold | fold in the butter | cover and chill for 1 hour | bake in the pan at 375°F for 10 min |
| 1/2 tsp(2.4 g)baking powder | |||||
| 1/4 tsp(1.5 g)table salt | |||||
| 2 large(100 g)eggs | whisk | ||||
| 1/2 cup(100 g)granulated sugar | |||||
| 1 Tbs(21 g)honey | |||||
| 1 tsp(5 mL)vanilla extract | |||||
| 1 tsp(2 g)lemon zest | |||||
| 1/2 cup(113 g; cooled)melted butter | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
Before anything else
3whisk
4whisk
6fold in the butter
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 10 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
4 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 30 min.
whisk
not timedfrom the start
whisk
not timedfrom the start
fold
not timedfrom the start
fold in the butter
not timedfrom the start
cover and chill for 1 hour
1 hrwalk away(read off the step)from the start
bake in the pan at 375°F for 10 min
10 minwalk away(read off the step)1 hr in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need madeleine pan · oven
See how it is written
>> title: Madeleines
>> category: Cookies
>> tags: butter, lemon, french, teatime, oven
>> counters: Bakery
>> aka: madeleine, French butter cakes, shell cakes
>> servings: 18
>> time: 1 hour 30 min
>> step.6: fold in the butter
Butter and flour a #madeleine pan{}.
Heat the #oven{} to 375°F (190°C).
Whisk @eggs{2%large}(100 g) with @granulated sugar{1/2%cup}(100 g), @honey{1%Tbs}(21 g), @vanilla extract{1%tsp}(5 mL), and @lemon zest{1%tsp}(2 g).
Whisk @all-purpose flour{3/4%cup}(95 g), @baking powder{1/2%tsp}(2.4 g), and @table salt{1/4%tsp}(1.5 g).
Fold @&(~1)dry ingredients{} into @&(~2)egg mixture{}.
Fold @melted butter{1/2%cup}(113 g; cooled) into @&(~1)batter{}.
Cover @&(~1)batter{} and chill for ~{1%hour}.
Bake @&(~1)batter{} in the pan at 375°F for ~{10%min}.