Description
Classic French Madeleines are delicate, buttery shell-shaped sponge cakes with a subtle hint of lemon zest and vanilla. These light, fluffy treats are perfect for afternoon tea or a delightful snack, known for their moist texture and tender crumb.
Ingredients
Scale
Main Ingredients
- ½ cup unsalted butter (4 oz, 8 Tbsp, or 1 stick)
- 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 (about 1 lemon)
- 1 cup all-purpose flour (plain flour)
- 1 tsp baking powder
For Pans
- 1 Tbsp unsalted butter (for greasing 2 pans)
- 1 Tbsp all-purpose flour (for dusting 2 pans)
- ½ Tbsp confectioners’ sugar (optional, for dusting)
Instructions
- Prepare the pans. Generously butter and flour two madeleine pans to prevent sticking and to ensure the cakes release easily after baking.
- Melt butter. Gently melt the ½ cup of unsalted butter and set aside to cool slightly.
- Mix wet ingredients. In a large bowl, whisk the eggs, sugar, kosher salt, and vanilla extract until the mixture becomes pale, thick, and slightly voluminous, indicating it is properly aerated.
- Add lemon zest. Fold in the lemon zest carefully to infuse a fresh citrus aroma throughout the batter.
- Sift dry ingredients. Sift together the flour and baking powder into the wet mixture to avoid lumps and evenly distribute the leavening agent.
- Combine batter. Gently fold the sifted flour mixture into the wet ingredients until just combined—do not overmix to keep the batter light.
- Incorporate melted butter. Slowly fold in the melted butter, ensuring it is fully incorporated into the batter, which results in the characteristic moist texture.
- Chill the batter. Cover the batter and chill it in the refrigerator for at least 1 hour, or up to overnight, to help develop the signature bump shape during baking.
- Preheat the oven. Set your oven to 375°F (190°C) to achieve a golden exterior with a tender interior.
- Fill pans. Spoon the chilled batter into the prepared madeleine pans, filling each mold about three-quarters full.
- Bake. Bake in the preheated oven for about 10-12 minutes or until the madeleines are golden around the edges and spring back lightly when touched.
- Cool and remove. Allow the madeleines to cool for a few minutes in the pan, then carefully remove them and transfer to a wire rack to cool completely.
- Optional dusting. Once cool, dust the madeleines lightly with confectioners’ sugar for an elegant finish, if desired.
Notes
- Madeleines are bite-sized French butter cakes distinct for their signature shell shape achieved through special pans.
- The cakes have a light, fluffy, and moist texture with a subtle lemon flavor that enhances their delicate sweetness.
- Chilling the batter before baking is crucial to develop the classic hump on the back of the cakes.
- They are a perfect treat to serve with tea or coffee.
- Use room temperature eggs for best aeration in the batter.
- Gently folding the ingredients preserves air bubbles, leading to a tender crumb.
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
