Description
Madeleines are delicate, shell-shaped French butter cakes with a subtle lemon flavor and a soft, moist texture. These bite-sized treats are perfect for an elegant afternoon tea or a sweet snack, combining rich butter, fresh lemon zest, and fluffy sponge-like cake in every tender bite.
Ingredients
Scale
Main Ingredients
- 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
- 1 tsp baking powder
For Preparing the Pans
- 1 Tbsp unsalted butter (for greasing pans)
- 1 Tbsp all-purpose flour (for dusting pans)
For Serving (Optional)
- ½ Tbsp confectioners’ sugar (for dusting)
Instructions
- Prepare the pans: Butter two madeleine pans thoroughly with 1 tablespoon of unsalted butter, then dust each pan evenly with 1 tablespoon of all-purpose flour, tapping out any excess. This prevents sticking and ensures the characteristic crisp edges.
- Melt and cool butter: Melt the ½ cup of unsalted butter in a small saucepan or microwave and set aside to cool to room temperature to avoid cooking the eggs in the batter.
- Beat eggs and sugar: In a mixing bowl, vigorously whisk the 3 large eggs, ⅔ cup sugar, and ¼ teaspoon kosher salt using a hand mixer or stand mixer on high speed until the mixture is thick, pale, and ribbon-like, about 3 to 5 minutes. This aerates the batter for a light texture.
- Add flavorings: Gently fold in 1 teaspoon vanilla extract and 2 teaspoons lemon zest to the egg mixture, ensuring even distribution without deflating the batter.
- Sift dry ingredients: In a separate bowl, sift together 1 cup all-purpose flour and 1 teaspoon baking powder to incorporate air and prevent lumps.
- Combine dry and wet ingredients: Gradually fold the flour mixture into the egg mixture in batches using a rubber spatula, mixing gently just until combined to keep the batter airy.
- Add melted butter: Slowly fold the cooled melted butter into the batter in small increments to create a smooth, slightly thick batter without overmixing.
- Chill the batter (optional but recommended): Cover the batter and refrigerate for at least 30 minutes to an hour. This helps the madeleines develop their signature hump during baking.
- Preheat the oven and fill pans: Preheat the oven to 375°F (190°C). Spoon the batter into prepared madeleine pans, filling each mold about three-quarters full.
- Bake the madeleines: Bake for 10 to 12 minutes until the edges are golden brown and the centers spring back when lightly touched.
- Cool and unmold: Remove the pans from the oven and allow the madeleines to cool for a couple of minutes before gently removing them from the molds with a small spatula or knife.
- Dust and serve: Optionally dust the madeleines with ½ tablespoon confectioners’ sugar for a delicate finish. Serve warm or at room temperature with tea or coffee.
Notes
- Madeleines are traditionally shell-shaped, light, fluffy, and moist with a hint of lemon.
- They are perfect for an afternoon tea or as a delicate snack.
- Chilling the batter before baking helps develop the signature hump on the cakes.
- You can substitute lemon zest with orange zest for a slightly different citrus aroma.
- Ensure the melted butter is cooled before folding it into the batter to prevent cooking the eggs.
Nutrition
- Serving Size: 1 madeleine (approx. 15 g)
- 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
