Madeleines Recipe
User Reviews
5
Madeleines Recipe
Description
The Madeleines Recipe features a genoise-style batter enriched with butter, lemon zest, and vanilla. Eggs and sugar are whipped to incorporate air and increase volume, resulting in a light, fluffy base. Flour, baking powder, and salt are sifted and folded carefully into the egg mixture to avoid deflating it. Melted butter is gently folded in last to maintain tenderness.
Chilling the batter before baking creates a temperature contrast between the cold batter and hot oven, encouraging the characteristic peak or "hump" madeleines are known for. The cakes bake quickly until set and lightly golden, and are often dusted with powdered sugar to finish.
These small sponge cakes have a soft crumb with a slight bounce, balanced by lemon zest for brightness and vanilla for depth. They are popular as elegant tea-time snacks or desserts.
The notes emphasize careful flour measurement to avoid dryness, using room-temperature eggs for better aeration, and optionally browning the butter for a richer flavor. The batter’s delicate nature means gentle folding is required to preserve air bubbles.
Ingredients
- 7 tablespoons butter 100g, unsalted
- ¾ cup all-purpose flour plus 1 tablespoon (100g)
- ¼ teaspoon baking powder
- pinch salt
- 2 large egg room temperature
- ½ cup granulated sugar (100g)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- powdered sugar for dusting
Instructions
- Melt the butter in either in your microwave or in a small pot over medium heat. Once melted, pour the butter into a bowl and allow it to cool to room temperature.
- In a medium bowl, sift together the flour, baking powder and salt. Whisk it together and set aside.
- In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl using a handheld mixer), combine the eggs and sugar. Beat on high speed for 4 to 5 minutes until the mixture is a very pale yellow color with a thick silky texture. (This may take closer to 5 to 7 minutes with a handheld mixer.) When you lift the beaters, the mixture will leave thick ribbons on the surface when it’s ready. Mix in the vanilla and lemon zest on low speed just until combined.
- Fold the dry ingredients into the egg mixture and mix until just combined. (You can sift the flour mixture into the eggs while you fold to avoid getting lumps or over-mixing the delicate batter.)
- Drizzle the butter into the batter and gently mix until just combined.
- Cover and refrigerate the batter for 1 hour.
- Spray inside the cavities of the Madeleine pans with nonstick baking spray. (Alternatively, you can brush them 1 tablespoon of melted butter). Refrigerate the pans for about 1 hour while the batter is chilling.
- After the batter has chilled for 40 minutes, preheat the oven to 350°F.
- Scoop a generous tablespoon of batter into each of the scallop-shaped wells. Bake for 8 to 10 minutes until golden brown on top and the cakes spring back slightly when pressed with your finger.
- Let the madeleines cool in the pan for about 3 minutes, then turn out of the pan to cool completely (not on the scalloped side.)
- Serve with a light dusting of powdered sugar.
Notes
- Brown butter to add depth, measuring the correct amount after browning to maintain proper fat volume.
- Measure flour by weight for accuracy; if using measuring cups, fluff flour before spooning and level with a knife to avoid compressing.
- Use room-temperature eggs to help achieve proper volume and texture when beating.
- Fold ingredients gently to preserve batter aeration and avoid dense madeleines.
- Chill batter before baking to encourage madeleine hump formation in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 13mg | 1% |
| Potassium | 14mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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