Classic French Madeleines
Classic French Madeleines are small, shell-shaped cakes that are crispy on the outside and soft within, perfect for a comforting snack or an elegant dessert.
Ingredients
Batter Ingredients
- 2 tablespoons creamy unsalted butter For greasing the mold
- 10 tablespoons melted and cooled unsalted butter Adds decadence to the batter
- 1 cup all-purpose flour Sift before adding to the mixture
- 1 teaspoon baking powder For perfect rising
- 1/4 teaspoon fine salt Enhances flavor
- 2 large eggs At room temperature
- 2/3 cup granulated sugar For sweetness
- 1 tablespoon golden honey Adds a hint of flavor
- 1 teaspoon vanilla extract For aromatic depth
- 1 tablespoon finely grated lemon zest Adds brightness to flavor
- powdered sugar for dusting For serving
Instructions
Preparation
- Melt the 10 tablespoons of butter in a small saucepan over low heat and allow it to cool until warm.
- In a mixing bowl, combine the room temperature eggs, granulated sugar, honey, vanilla extract, and lemon zest. Whisk for about 3-4 minutes until pale, thick, and foamy.
- Sift the flour, baking powder, and salt over the egg mixture and gently fold in until mostly combined.
- Add the cooled melted butter and fold until the batter is glossy and well-blended.
- Cover the bowl with plastic wrap and refrigerate for at least one hour, up to twelve hours.
Baking
- Preheat your oven to 375°F (190°C).
- Brush each mold of the madeleine pan with the remaining melted butter and dust with flour.
- Spoon about one tablespoon of batter into each mold, filling just shy of the rim.
- Bake for 9-11 minutes or until golden brown and the centers spring back when lightly touched.
- Let sit in the pan for 1-2 minutes, then gently loosen with a spatula and transfer to a cooling rack. Dust with powdered sugar.
Notes
For variations, consider adding almond extract or using orange zest. Ensure melted butter is cool before mixing to prevent cooking the eggs. Don't overmix the batter. Store madeleines in an airtight container for up to three days or freeze for a month.