Madeleine (cake)

Madeleines

Alternative names	Petite madeleine
Type	Cake
Place of origin	France
Region or state	Commercy and Liverdun, Lorraine
Main ingredients	Flour, sugar, eggs, almonds or other nuts
Cookbook: Madeleines   Media: Madeleines

The madeleine (French pronunciation: [mad.lɛn], English: /ˈmædleɪn/ or /ˌmædlˈeɪn/^[1]) or petite madeleine ([pə.tit mad.lɛn]) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Madeleine-style cookies are popular in a number of culinary traditions.

A génoise sponge cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest for a pronounced lemony taste.

British madeleines also use a génoise sponge cake batter but they are baked in dariole moulds. After cooking, these are coated in jam and desiccated coconut, and are usually topped with a glacé cherry.