Madeleine Recipe - Cooking in Language

Cooking in Language: Madeleine

Improving language acquisition and learning through culinary endeavors

April 24, 2014

Cooking is a fun way to learn new vocabulary, grammar and learn more about a culture through its food. The following is a family recipe for Madeleines, a traditional small French cake, that I hope you enjoy!

Madeleine Recipe in French

  • 2/3 tasse de farine
  • 1/4 cuillère de levure
  • 1/2 tasse de beurre (fondu)
  • 2 oeuds
  • 1/2 cuillérée de vanille/orange/(Rhum!!!)
  • 1 tasse de sucre en poudre

Préchauffer le four to 350. Graisser votre plat avec de l'huile d'olive ou du Pam. Mélangerla farine et la levure dans un bol. Laissez-le de côté. Dans un bol, mélangerles oeufs et un extrait pendant 5 minutes (vitesse rapide). Ajoutez peu à peule sucre sucré. Battez encore le mélange pendant 5 minutes jusqu'à ce qu'ilsoit épais.

Ajoutez le mélange farine et le beurre fondu. Mélanger jusqu'à ce que le mélange soit liquide. Versez-le dans le plat au 3/4 (TRÈS IMPORTANT). Mettre au four pendant 5/10 minutes jusqu'a ce que les bords deviennet marron. Laissez refroidir. Sortez les madeleines à l'aide d'un couteau ou retourner le plat. Laissez-les refroidir puis saupoudrez-les de sucre ( si vous le soujhaitez).

Cette recette est pour 24 madeleines.

And now for the English version in case you could not understand the above French instructions:

Madeleine Recipe in English

  • 2/3 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 cup of butter (melted)
  • 2 eggs
  • 1/2 teaspoon of vanilla or orange extract
  • 1 cup powdered sugar

Preheat oven to 350. Spray pan with olive oil (or Pam). Sift together flour and baking powder in a bowl. Set aside. In the bowl of an electric mixer, beat eggs, extract for 5 minutes (high speed). Gradually beat in powdered sugar. Beat another 5 minutes until thick.

Gently fold in flour mixture, then melted butter. Mix until smooth. Spoon the mixture into the cups, filling about 3/4 full (VERY IMPORTANT). Bake approximately 5 minutes, or until edges are light brown. Cool in the pan around 1-2 minutes. Loosen cakes with a knife then invert pan on a rack. When cool, sprinkle the tops with powdered sugar if you’d like.

The recipe is for 24 madeleines.

Do you have a favorite French recipe that you would like to share in language? Post in the comment section or on our Pinterest page.

Photo courtesy of Karen Booth

Barbara Sicot
A native French speaker, Barbara Sicot has been a member of the French faculty at Middlebury College's Language Schools for 16 years and now brings her expertise in world language curriculum development to Middlebury Interactive. She is an avid cook (madeleines and flamiche are her specialties!), passionate about teaching and, once-upon-a-time, was admitted to the Paris Ballet opera.
Madeleine Recipe - Cooking in Language