Classic French Madeleines
French Madeleines: Proven Recipe.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 42 minutes
- Yield: 12-18 Madeleines
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 113 grams (1 stick) unsalted butter, melted and cooled
- 120 grams (1 cup) all-purpose flour
- 100 grams (1/2 cup) granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon lemon zest (or orange zest)
- 1 teaspoon pure vanilla extract
- 1/4 cup powdered sugar, for dusting
Instructions
- Melt your unsalted butter gently over low heat or in the microwave until just melted but not hot. Let it sit for a moment to cool slightly.
- While the butter is cooling, generously butter and flour your Madeleine pan, making sure to get into all the grooves of the shell shapes. For an extra non-stick measure and a golden finish, you can even dust the floured pan lightly with a little granulated sugar, tapping out the excess.
- In a medium bowl, whisk together your all-purpose flour, baking powder, and a pinch of salt.
- In a separate, larger bowl, whisk the large eggs, granulated sugar, and lemon (or orange) zest together vigorously until the mixture is pale yellow and slightly thickened, about 2-3 minutes. This step is crucial for incorporating air and achieving that light texture.
- Stir in the pure vanilla extract.
- Gradually add the dry ingredients to the egg mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this can develop the gluten too much and lead to tough Madeleines.
- Finally, slowly fold in the cooled melted butter until no streaks remain. The batter should be smooth, glossy, and relatively thick.
- Cover the bowl with plastic wrap and refrigerate the batter for at least 1-2 hours, or even better, overnight. This chilling process allows the butter to solidify, the flour to fully hydrate, and helps create thermal shock when the cold batter hits the hot oven, which encourages that beautiful dome.
- Preheat your oven to a hot 425°F (220°C) about 15-20 minutes before baking.
- Spoon about 1 tablespoon of the chilled batter into the center of each prepared Madeleine cavity. Avoid spreading it to the edges; the batter will expand naturally.
- Bake for 8-12 minutes, or until the edges are golden brown and the humps are gloriously risen and firm to the touch. Don’t open the oven door too early!
- Once baked, immediately invert the pan onto a wire rack to release the Madeleines. If they stick, gently tap the pan. Cool completely before dusting and serving.
- To make the dusting sugar: Once your Madeleines have cooled completely on a wire rack, take a fine-mesh sieve or a small strainer. Place a generous amount of powdered sugar into the sieve. Hold the sieve over the cooled Madeleines and gently tap the side, allowing a fine, even mist of powdered sugar to drift down and cover each shell. You want a light, snowy blanket, not a thick frosting layer.
Notes
Our Classic French Madeleines recipe captures the quintessential charm of these petite treats, offering a sublime balance of tender, cake-like crumb, a subtle hint of citrus, and an irresistible golden-crisp edge. Each bite is a whisper of buttery indulgence, light as air yet rich in flavor, making them the perfect companion to an afternoon coffee or a special dessert.