Description

These Marvelous Madeleines are delicate, buttery French sponge cakes with a hint of lemon zest and vanilla. Perfectly crisp on the outside and tender on the inside, they make a delightful treat for tea time or dessert.

Ingredients

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

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Instructions

Prepare the batter: In a mixing bowl, whisk the eggs and granulated sugar until the mixture is pale, thick, and fluffy. This aeration is crucial for the light texture of the madeleines.
Add flavorings: Stir in the vanilla extract and lemon zest to infuse the batter with aromatic flavors.
Combine dry ingredients: Sift together the all-purpose flour, baking powder, and salt, then gently fold this into the wet mixture to preserve airiness.
Incorporate butter: Gradually fold in the melted and cooled unsalted butter until fully combined, taking care not to deflate the batter.
Chill the batter: Cover the bowl with plastic wrap and refrigerate the batter for 1 hour. This step helps the madeleines develop their classic hump and ensures a tender crumb.
Preheat the oven and prepare pans: Heat the oven to 375°F (190°C). Grease and flour the madeleine molds to prevent sticking.
Fill the molds: Spoon the batter into the molds, filling each about three-quarters full to allow room for rising.
Bake: Bake for 8 minutes or until the edges are golden brown and the centers spring back when touched.
Cool and serve: Remove madeleines from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Using room temperature eggs helps the batter to whip better, resulting in a fluffier texture.
Make sure the butter is melted but cooled to avoid cooking the eggs prematurely.
Chilling the batter is key for achieving the classic madeleine shape and texture.
If you don’t have madeleine molds, small muffin tins can be used as a substitute with a different shape.
These madeleines are best enjoyed within 2 days but can be stored in an airtight container for up to 3 days.