What’s not to love about these mini sponge cakes? They are light and airy, while also being packed with buttery flavor. Madeleines are relatively simple to make. They only need a few ingredients and the steps are straight forward.
Although the recipe recommended leaving the batter in the fridge overnight, I only left it in the fridge for an hour. I didn’t notice any major impact to the final result. Honestly, the most difficult part of the recipe was releasing the baked madeleines from their molds. Definitely use a lot of butter for the molds and refrigerate the pan to allow the butter to harden before adding the batter. This will produce a very nice, even shell crust while baking the madeleines.
I enjoyed making these madeleines and already want to try different flavor variations with the sponge in the future. Stay tuned!