Classic French Madeleines
Delicate buttery shell-shaped cakes with a light, spongy texture and a hint of lemon.
15 mins
Prep Time
10 mins
Cook Time
12
Servings
Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Nutrition Facts
Share this Recipe
Instructions
Preheat the oven to 375°F (190°C). Grease a madeleine pan with butter and lightly dust with flour to prevent sticking.
In a medium bowl, whisk together the eggs and granulated sugar until light and frothy, about 2-3 minutes.
Add the vanilla extract and lemon zest to the egg mixture, stirring until well combined.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Gently fold in the melted butter until the batter is smooth and fully incorporated. Let the batter rest for 10 minutes.
Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full. Bake for 8-10 minutes, or until the edges are golden brown and the centers spring back when touched.
Remove from the oven and let cool in the pan for 2 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
Chef's Tips
- Chilling the Batter: For best results, chill the batter for 30 minutes before baking to enhance the signature hump.
- Proper Pan: Use a traditional madeleine pan for the best shape and texture.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Flavor Variations: Add orange zest or almond extract for a different flavor profile.
- Serving: Enjoy with tea or coffee for a classic French experience.
