Classic French Madeleines (Print version)
Buttery Classic French Madeleines with crisp edges, tender centers, lemon zest, and the signature shell shape.
# Ingredients:
For the pan
01 -
2 tablespoons unsalted butter, melted
02 -
1 tablespoon all-purpose flour
For the madeleines
03 -
10 tablespoons (140 g) unsalted butter, melted and cooled
04 -
1 cup (125 g) all-purpose flour
05 -
1 teaspoon baking powder
06 -
1/4 teaspoon fine salt
07 -
2 large eggs, room temperature
08 -
2/3 cup (130 g) granulated sugar
09 -
1 tablespoon honey
10 -
1 teaspoon vanilla extract
11 -
1 tablespoon finely grated lemon zest
12 -
Powdered sugar, for serving, optional
# Instructions:
01 -
Melt 10 tablespoons butter in a small saucepan over low heat. Let it cool until warm but not hot while you prepare the batter.
02 -
In a mixing bowl, beat the eggs, sugar, honey, vanilla, and lemon zest for 3-4 minutes, until pale, thick, and slightly foamy.
03 -
Sift the flour, baking powder, and salt over the egg mixture. Fold gently until mostly combined, then fold in the cooled melted butter in two additions until glossy.
04 -
Cover the bowl and refrigerate for at least 1 hour and up to 12 hours. The batter should be cold and thick before baking.
05 -
Heat the oven to 375°F. Brush a madeleine pan with melted butter, dust lightly with flour, and tap out the excess. Chill the pan for 10 minutes if you have time.
06 -
Spoon about 1 level tablespoon batter into each mold. Bake for 9-11 minutes, until the edges are golden and the centers spring back when lightly touched.
07 -
Let the madeleines rest in the pan for 1-2 minutes, then gently loosen and transfer to a rack. Dust with powdered sugar just before serving.
# Good to know:
01 -
Batter needs at least 1 hour of chilling time before baking.
02 -
Best eaten the same day they are baked.
03 -
A metal madeleine pan gives the sharpest shell ridges and better browning.