Description
Discover the delightful French classic with this Marvelous Madeleines recipe. These light, buttery shell-shaped cakes are flavored with vanilla and a touch of lemon zest, perfect for an elegant tea time treat or a sweet snack any time of day. Crispy on the outside and soft on the inside, these bite-sized cakes are simple to make and sure to impress.
Ingredients
Scale
Dry Ingredients
- ¾ cup plus 1 tablespoon all-purpose flour (100g)
- ¼ teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 7 tablespoons unsalted butter (100g), melted and cooled
- 2 large eggs, room temperature
- ½ cup granulated sugar (100g)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- Prepare the butter: Melt the unsalted butter in a small saucepan or microwave and set aside to cool slightly so it doesn’t cook the eggs when combined.
- Mix dry ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt to ensure an even texture and remove any lumps.
- Beat eggs and sugar: In a separate large bowl, whisk the eggs and granulated sugar vigorously until the mixture is pale, frothy, and has increased in volume, typically about 3-5 minutes.
- Add flavorings: Gently mix in the vanilla extract and lemon zest into the egg and sugar mixture to infuse the batter with aromatic flavors.
- Combine flour mixture: Fold the sifted dry ingredients carefully into the wet mixture using a spatula, ensuring you retain the airiness of the batter for a light texture.
- Incorporate butter: Gradually fold the melted butter into the batter, mixing just until combined and smooth, being careful not to overmix.
- Chill batter: Cover the batter and refrigerate for at least 30 minutes to help the cakes maintain their shape and achieve the characteristic hump during baking.
- Preheat oven and prepare molds: Preheat your oven to 375°F (190°C). Lightly grease the madeleine molds with butter or spray to prevent sticking.
- Fill molds and bake: Spoon the chilled batter into the molds, filling each about three-quarters full. Bake for approximately 10-12 minutes or until the edges are golden brown and the centers spring back when lightly touched.
- Cool and serve: Remove the madeleines from the oven and allow them to cool in the pan for a few minutes before gently removing them onto a wire rack to cool completely. Enjoy warm or at room temperature with tea or coffee.
Notes
- Room temperature eggs help create a better, more stable batter.
- Chilling the batter is essential for the signature madeleine shape and texture.
- If you don’t have a madeleine pan, a mini muffin tin can be used but will slightly change the classic shape.
- These madeleines can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a hint of extra flavor, you can dust the finished madeleines with powdered sugar or dip them partially in melted chocolate.
