Description
These Marvelous Madeleines are delicate, buttery French sponge cakes with a distinctive shell shape and a hint of lemon zest. Perfectly crisp on the outside and soft on the inside, they make an elegant treat for tea time or dessert.
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 Butter: Melt the unsalted butter in a small saucepan or microwave, then set aside to cool completely to room temperature to prevent cooking the eggs later.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt to remove lumps and evenly distribute the leavening agent.
- Beat Eggs and Sugar: In a separate large mixing bowl, whisk the room-temperature eggs with granulated sugar until the mixture becomes thick, pale, and ribbons form when the whisk is lifted. This ensures the madeleines will have the proper light texture.
- Add Flavorings: Gently fold in the vanilla extract and lemon zest into the egg mixture for fragrant flavor.
- Incorporate Dry Ingredients: Carefully fold the sifted flour mixture into the wet ingredients in batches, being careful not to deflate the air incorporated by whisking.
- Fold in Butter: Slowly fold in the cooled melted butter until the batter is smooth and homogeneous, ensuring the butter is well incorporated to keep the delicate crumb.
- Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes or up to 1 hour; this resting time helps the batter firm up and improves the characteristic hump of the madeleines during baking.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a madeleine pan with butter and lightly dust with flour or use a non-stick spray to prevent sticking.
- Fill the Pan: Spoon the chilled batter into the molds, filling each about three-quarters full to allow space for rising.
- Bake: Place the pan in the preheated oven and bake for 10-12 minutes or until the edges are golden brown and the centers spring back to the touch.
- Cool and Remove: Let the madeleines cool in the pan for a few minutes before gently removing them onto a wire rack to cool completely.
- Serve: Enjoy the madeleines plain, dusted with powdered sugar, or dipped in chocolate if desired.
Notes
- Ensure eggs are at room temperature for better volume when whisked.
- Resting the batter is crucial for achieving the signature madeleine hump.
- If you don’t have a madeleine pan, small muffin tins can be used as a substitute but shape will vary.
- Store madeleines in an airtight container at room temperature for up to 2 days for best freshness.
- For a richer flavor, brown the butter before folding it into the batter.
