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Join Martha as she demystifies the techniques and recipes for four of her favorite French confections, including colorful macarons you can now make at home for a fraction of the cost of the patisserie price. Learn the secret to the decadent filling in a Paris-Brest and the scalloped shape of a madeleine, perfect with coffee or tea. Plus, a simple Breton butter cake.
Watch This Week’s Baking Tip
Martha Stewart prepares madeleine molds by brushing butter and sprinkling flour into each shell.
This Week’s Recipe
This madeleines recipe appears in the "French Classics" episode of Martha Bakes.
- ½ cup (1 stick) unsalted butter, plus more for pans
- 1 cup sifted all-purpose flour, plus more for pans
- 4 large eggs, room temperature
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly grated lemon zest
- Preheat oven to 375 degrees. Butter and flour madeleine pans carefully. Melt butter and let it cool.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs, sugar and salt together until thick, about 8 minutes. Add vanilla and lemon zest. Using a rubber spatula, fold in flour, rapidly but gently. Fold in butter gently, but make sure it does not settle to bottom. Quickly spoon mixture into prepared madeleine pans. Bake until golden, about 7 minutes. Remove from pans. Cool on racks.
Yield: 3 dozen
Additional recipes and video clips from the episode are available on MarthaStewart.com: