5 from 386 votes
Madeleines Recipe
These madeleines are delicate sponge cakes with a light, airy texture and a subtle lemon and vanilla flavor. The batter is made with room-temperature eggs beaten with sugar until pale, then gently folded with dry ingredients and melted butter. Chilling the batter before baking helps produce the signature puffed hump of traditional madeleines.
Prep Time
20 mins
Cook Time
8 mins
Additional Time
1 hr
Total Time
1 hr 28 mins
Servings:
20
cookies
Calories:
79 kcal
Course:
Dessert, Brunch
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 cookies
Amount Per Serving
Calories 79
% 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.