Madeleines

Name: Madeleines
Cook time: 95 min
Total time: 95 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 large Eggs; 150g Granulated Sugar; 150g All-purpose Flour, sifted; 5g Baking Powder, about 1 tsp; 1/4 tsp Fine Salt; 150g Unsalted Butter, melted and cooled (traditionally browned/beurre noisette); 1 lemon of Lemon Zest, finely grated; 1 tsp Vanilla Extract; 1 tbsp Flour, for dusting the molds; Some Butter, softened, for greasing the molds; Some Powdered Sugar, for dusting (optional)

Light, shell-shaped French madeleines with a delicate, buttery crumb and a bright kiss of lemon — crisp at the edges and pillowy inside. They’re elegant yet simple, perfect warm from the oven with tea or dusted with powdered sugar for a sweet finish.

Light, shell-shaped French madeleines with a delicate, buttery crumb and a bright kiss of lemon — crisp at the edges and pillowy i... Show more

Traditional French Recipe

Health Grade

E- · Indulgent

Rating

4.4

Time

1 hr30 min

Price

0,26 €

Calories

317 kcal

vegetarian

french

gourmet

dessert

Method

Prep the pan

Brush each cavity of a madeleine pan with softened Butter, making sure to get into every ridge. Dust the wells with Flour, then turn the pan upside down and tap out the excess so the cakes release cleanly.

Whisk the batter

Finely grate the Lemon Zest from the lemon. In a large bowl, whisk the Eggs and Granulated Sugar for 2 to 3 minutes, until the mixture is pale, thick, and forms a ribbon. Whisk in the Vanilla Extract and lemon zest, then sift in the All-purpose Flour, Baking Powder, and Fine Salt. Fold gently until no dry streaks remain, then stream in the Unsalted Butter that has been melted and cooled; if you want the traditional flavor, let it become lightly browned and nutty first. Stop as soon as the batter looks smooth and glossy.

Chill the batter

Cover the bowl and chill the batter for 60 minutes so it firms up and bakes with the classic little hump.

Preheat the oven

While the batter chills, position a rack in the center of the oven and preheat to 400° F. Make sure it is fully hot before the pan goes in.

Bake the madeleines

Spoon the chilled batter into the prepared molds, filling each cavity about three-quarters full and leaving a slight mound in the center. Bake for 8 to 10 minutes, until the edges are deeply golden and the centers spring back when touched lightly.

Cool and finish

Let the cakes sit in the pan for 2 minutes, then lift them out carefully and transfer them to a wire rack. Finish with a light dusting of Powdered Sugar if you like, and serve them warm.