{"id":705,"date":"2025-10-26T22:30:53","date_gmt":"2025-10-26T22:30:53","guid":{"rendered":"https:\/\/stagingen.saffrona.eu\/?p=705"},"modified":"2026-10-11T12:23:47","modified_gmt":"2026-10-11T12:23:47","slug":"saffron-madeleines","status":"publish","type":"post","link":"https:\/\/saffrona.eu\/en\/saffron-madeleines\/","title":{"rendered":"Saffron Madeleines: Golden French Mini Cakes"},"content":{"rendered":"<article class=\"saffrona-academy\">\n<p>These saffron madeleines pair buttery sweetness with a delicate saffron aroma. Their small shell shape makes them lovely with afternoon tea, as a sweet gift or as a simple dessert.<\/p>\n<div class=\"saffrona-summary\"><strong>Recipe at a glance<\/strong><\/p>\n<p>Makes 12 \u00b7 Chill the batter for 30 minutes \u00b7 Bake at 180\u00b0C for about 10\u201312 minutes.<\/p>\n<\/div>\n<nav aria-label=\"Recipe sections\"><a href=\"#ingredients\">Ingredients<\/a><a href=\"#method\">Method<\/a><a href=\"#tips\">Tips<\/a><a href=\"#faq\">Questions<\/a><\/nav>\n<figure><img decoding=\"async\" src=\"https:\/\/saffrona.eu\/en\/wp-content\/uploads\/2025\/10\/Safran-Madeleines-Rezept-1.webp\" alt=\"Golden saffron madeleines with a delicate crumb, served on a white plate\" loading=\"lazy\"><\/figure>\n<h2 id=\"ingredients\">Ingredients for 12 madeleines<\/h2>\n<ul>\n<li>120 g plain flour<\/li>\n<li>2 eggs<\/li>\n<li>100 g sugar<\/li>\n<li>100 g butter, melted, plus a little for the tin<\/li>\n<li>1 teaspoon baking powder<\/li>\n<li>1 small pinch of saffron threads<\/li>\n<li>2 tablespoons warm milk<\/li>\n<li>\u00bd teaspoon vanilla extract<\/li>\n<li>1 pinch of salt<\/li>\n<li>Icing sugar, for dusting<\/li>\n<\/ul>\n<h2 id=\"method\">How to make saffron madeleines<\/h2>\n<ol>\n<li><strong>Infuse.<\/strong> Steep the saffron threads in warm milk for 10 minutes.<\/li>\n<li><strong>Whisk.<\/strong> Beat the eggs, sugar and vanilla until pale and creamy.<\/li>\n<li><strong>Combine.<\/strong> Gradually mix in the melted butter, allowed to cool slightly. Add the flour, baking powder and salt, mixing gently.<\/li>\n<li><strong>Add the saffron.<\/strong> Stir in the milk and threads until the batter is smooth and evenly coloured.<\/li>\n<li><strong>Chill.<\/strong> Refrigerate the batter for 30 minutes. Meanwhile, grease the madeleine tin and preheat the oven to 180\u00b0C.<\/li>\n<li><strong>Bake.<\/strong> Fill each shell about two-thirds full. Bake for 10\u201312 minutes, until risen and lightly golden at the edges.<\/li>\n<li><strong>Finish.<\/strong> Let the cakes cool enough to release from the tin, then transfer to a rack. Dust with icing sugar before serving.<\/li>\n<\/ol>\n<h2 id=\"tips\">Tips for their shape and texture<\/h2>\n<p>Do not overfill the shells: the batter rises during baking. Chilling is part of the recipe, so allow time for it rather than skipping straight to the oven. Mix gently after adding the flour to keep the cakes tender.<\/p>\n<p>Serve slightly warm if you enjoy a fuller aroma, or let them cool for a tea-time plate. Saffron adds colour and fragrance without needing a large amount.<\/p>\n<h2 id=\"faq\">Frequently asked questions<\/h2>\n<h3>Do I need a madeleine tin?<\/h3>\n<p>The shell shape comes from the tin. A different mould changes the size and baking time, so check doneness rather than assuming the same timing.<\/p>\n<h3>Can I add the threads to the batter?<\/h3>\n<p>Yes. Use the saffron milk and threads together.<\/p>\n<h3>Which allergens are present?<\/h3>\n<p>This recipe contains wheat, eggs and milk. Check ingredient labels if serving someone with an allergy.<\/p>\n<h2>More golden desserts<\/h2>\n<p>Try our <a href=\"https:\/\/saffrona.eu\/en\/saffron-cheesecake\/\">saffron cheesecake<\/a> or <a href=\"https:\/\/saffrona.eu\/en\/saffron-creme-catalana\/\">saffron cr\u00e8me catalana<\/a>. Find more in the <a href=\"https:\/\/saffrona.eu\/en\/saffron-academy\/\">Saffron Academy<\/a>, or <a href=\"https:\/\/saffrona.eu\/en\/buy-afghan-saffron\/\">discover Saffrona saffron<\/a> for your baking.<\/p>\n<\/article>\n","protected":false},"excerpt":{"rendered":"<p>These saffron madeleines pair buttery sweetness with a delicate saffron aroma. Their small shell shape makes them lovely with afternoon tea, as a sweet gift&#8230;<\/p>\n","protected":false},"author":1,"featured_media":706,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[125],"tags":[],"class_list":["post-705","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saffron-desserts-and-cakes"],"_links":{"self":[{"href":"https:\/\/saffrona.eu\/en\/wp-json\/wp\/v2\/posts\/705","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saffrona.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saffrona.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saffrona.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saffrona.eu\/en\/wp-json\/wp\/v2\/comments?post=705"}],"version-history":[{"count":3,"href":"https:\/\/saffrona.eu\/en\/wp-json\/wp\/v2\/posts\/705\/revisions"}],"predecessor-version":[{"id":3855,"href":"https:\/\/saffrona.eu\/en\/wp-json\/wp\/v2\/posts\/705\/revisions\/3855"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saffrona.eu\/en\/wp-json\/wp\/v2\/media\/706"}],"wp:attachment":[{"href":"https:\/\/saffrona.eu\/en\/wp-json\/wp\/v2\/media?parent=705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saffrona.eu\/en\/wp-json\/wp\/v2\/categories?post=705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saffrona.eu\/en\/wp-json\/wp\/v2\/tags?post=705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}