Classic French Madeleines
Delightful shell-shaped sponge cakes with a tender crumb and a hint of citrus, perfect for afternoon tea or cozy family desserts.
Ingredients
For the batter
- 10 tablespoons 10 tablespoons (140 g) unsalted butter, melted and cooled This contributes to the tender crumb, making each madeleine light and airy.
- 1 cup 1 cup (125 g) all-purpose flour Essential for structure, providing the lovely framework for your cakes.
- 1 teaspoon 1 teaspoon baking powder This leavening agent ensures your madeleines rise beautifully.
- 1/4 teaspoon 1/4 teaspoon fine salt A pinch of salt to balance the sweetness.
- 2 large 2 large eggs, room temperature Vital for creating a soft and moist batter.
- 2/3 cup 2/3 cup (130 g) granulated sugar Adds sweetness and helps to create a slightly crispy exterior.
- 1 tablespoon 1 tablespoon honey This natural sweetener offers a delicate flavor and moisture.
- 1 teaspoon 1 teaspoon vanilla extract Aromatic and warm, it enhances the overall flavor profile.
- 1 tablespoon 1 tablespoon finely grated lemon zest Brightens the madeleines and adds a refreshing zing.
For serving
- Powdered sugar, for serving, optional A light dusting for a touch of elegance.
Instructions
Preparation
- Melt the 10 tablespoons of butter in a small saucepan over low heat until warm but not hot.
- In a mixing bowl, combine the eggs, sugar, honey, vanilla, and lemon zest. Whisk for 3-4 minutes until pale, thick, and slightly foamy.
- Sift the flour, baking powder, and salt over the egg mixture. Fold in the dry ingredients until mostly combined.
- Fold in the cooled melted butter in two additions until everything is glossy and well-blended.
- Cover the bowl with plastic wrap and refrigerate the batter for at least one hour, or up to 12 hours.
Baking
- Preheat your oven to 375°F (190°C). Brush each mold in the madeleine pan with the remaining melted butter and dust lightly with flour.
- Spoon about 1 tablespoon of batter into each mold and bake for 9-11 minutes until edges are golden brown and centers spring back.
- Let the madeleines rest in the pan for 1-2 minutes before gently loosening them with a small offset spatula and transferring them to a cooling rack.
- Dust with powdered sugar before serving.
Notes
For richer flavor and texture, allow the batter to chill for at least one hour. Ensure butter is cooled but liquid for easy incorporation into the batter.