Description
Classic French Madeleines are delicate, buttery shell-shaped cakes with a subtle hint of lemon zest. Light, fluffy, and moist, these madeleines are perfect for an elegant afternoon tea or a delightful snack anytime. This recipe showcases the traditional preparation, combining eggs, sugar, butter, and flour to create a tender crumb with a slight crisp on the edges.
Ingredients
Scale
Madeleine Batter
- ½ cup unsalted butter (4 oz, 8 Tbsp, or 1 stick), melted and cooled
- 3 large eggs (50 g each, at room temperature)
- ⅔ cup sugar
- ¼ tsp Diamond Crystal kosher salt
- 1 tsp pure vanilla extract
- 2 tsp lemon zest (from one lemon)
- 1 cup all-purpose flour (plain flour)
- 1 tsp baking powder
For Preparing the Pans
- 1 Tbsp unsalted butter (for greasing 2 pans)
- 1 Tbsp all-purpose flour (for dusting 2 pans)
For Finishing
- ½ Tbsp confectioners’ sugar (optional, for dusting)
Instructions
- Prepare the pans: Thoroughly grease two madeleine pans with 1 tablespoon of unsalted butter. Dust the pans lightly with 1 tablespoon all-purpose flour, tapping out excess; this ensures the madeleines release easily after baking.
- Melt the butter: Melt ½ cup unsalted butter in a small saucepan or microwave. Set aside to cool slightly, so it’s warm but not hot when added to the batter.
- Mix wet ingredients: In a large mixing bowl, beat 3 large eggs and ⅔ cup sugar vigorously until the mixture is thick, pale, and ribbon-like, indicating incorporated air for fluffiness.
- Add flavorings: Stir in ¼ tsp kosher salt, 1 tsp pure vanilla extract, and 2 tsp freshly grated lemon zest to the egg mixture, folding gently to combine the aromatic flavors evenly.
- Combine dry ingredients: In a separate bowl, sift together 1 cup all-purpose flour and 1 tsp baking powder to ensure a light, even texture.
- Incorporate dry into wet: Carefully fold the sifted flour mixture into the wet ingredients in batches, mixing gently to prevent deflating the batter but ensuring all flour is moistened and uniform.
- Add melted butter: Gradually fold the slightly cooled melted butter into the batter, blending it evenly to enrich the mixture while maintaining its lightness.
- Chill the batter: Cover the batter and refrigerate for at least 30 minutes to relax the gluten and enhance the madeleines’ signature tender texture.
- Fill the pans: Remove the batter from the fridge and spoon it into the prepared pans, filling each mold about three-quarters full to allow for proper rising during baking.
- Bake: Preheat the oven to 375°F (190°C). Bake the madeleines for 10-12 minutes or until the edges are golden brown and the centers spring back when lightly touched.
- Cool and unmold: Remove the pans from the oven and cool for a few minutes before gently tossing the madeleines out onto a wire rack to cool completely.
- Dust and serve: Optionally sprinkle the cooled madeleines with ½ tablespoon confectioners’ sugar for a delicate finishing touch before serving.
Notes
- Madeleines are characterized by their signature shell shape and light texture, making them a classic French butter cake with a refreshing lemon hint.
- The Japanese also cherish madeleines for their fluffy and moist consistency, perfect alongside tea or coffee.
- Ensure the batter is well chilled before baking to achieve the ideal texture and distinct hump on the madeleines.
- Use fresh lemon zest for the best aromatic flavor; orange zest can be substituted if lemon is unavailable.
- Be careful not to overmix the batter to keep the madeleines tender and light.
Nutrition
- Serving Size: 1 madeleine
- Calories: 83 kcal
- Sugar: 6 g
- Sodium: 39 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 33 mg
