Description
These Marvelous Madeleines are delicate French butter cakes with a signature hump, flavored with vanilla and optional lemon zest. Soft and slightly crisp at the edges, they make a perfect teatime treat dusted with powdered sugar.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter, melted and cooled (plus extra for greasing)
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- Zest of 1 lemon (optional)
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease and lightly flour a madeleine pan to ensure the cookies won’t stick.
- Mix Eggs and Sugar: In a mixing bowl, whisk together the granulated sugar and eggs until pale and slightly thickened, which helps incorporate air for a light texture.
- Add Flavorings: Whisk in the vanilla extract and lemon zest if using, blending them thoroughly into the egg mixture.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure an even rise and no lumps.
- Fold Dry Ingredients: Gradually fold the dry ingredients into the egg mixture gently until just combined to maintain airiness.
- Add Butter: Carefully fold in the melted and cooled butter, mixing until the batter is smooth without overworking it.
- Chill Batter: Cover the batter and refrigerate for at least 30 minutes. This chilling step helps to form the classic hump on the madeleines during baking.
- Fill Madeleines Mold: Spoon the batter into the prepared madeleine pan, filling each mold about three-quarters full for proper rising.
- Bake: Bake the madeleines for 10–12 minutes until the edges are golden and the centers spring back when lightly pressed, signaling they are done.
- Cool: Immediately remove the madeleines from the pan and transfer onto a wire rack to cool, preventing sogginess.
- Serve: Once cooled, dust the madeleines with powdered sugar and serve fresh for the best taste and texture.
Notes
- Room temperature eggs help with even mixing and better volume.
- Chilling the batter is key to achieving the classic hump of madeleines.
- If you don’t have a madeleine pan, use a mini muffin tin as an alternative, though the shape will differ.
- Ensure the butter is cooled before folding it into the batter to prevent cooking the eggs prematurely.
- Freshly dust with powdered sugar just before serving for a delicate sweetness.
