Madeleines Recipe – Easiest Recipe Ever: These French butter cakes are bite-sized and have a hint of lemon. They are known for their shell shape. The Japanese have loved Madeleines for a long time because they are light, fluffy, and moist. These are wonderful treats for afternoon tea!
Madeleines Recipe – Easiest Recipe Ever
Ingredients
For the Batter
- ½ cup unsalted butter (½ cup equals 4 oz, 8 Tbsp, or 1 stick of butter)
- 3 large eggs (50 g each w/o shell) (at room temperature)
- ⅔ cup sugar
- ¼ tsp Diamond Crystal kosher salt
- 1 tsp pure vanilla extract
- 2 tsp lemon zest (one lemon yields 2–3 tsp of zest; in a pinch, you can use orange zest)
- 1 cup all-purpose flour (plain flour) (weigh your flour or use the “fluff and sprinkle“ method and level it off)
- 1 tsp baking powder
For the Pans
- 1 Tbsp unsalted butter (for greasing 2 pans)
- 1 Tbsp all-purpose flour (plain flour) (for dusting 2 pans)
For Serving
- ½ Tbsp confectioners’ sugar (optional, for dusting)
Also See:
Vanilla Cupcake Recipe Recipe – Step by Step Guide
How to make it
- Cut the butter into pieces about the size of a tablespoon. Melt the butter in a big bowl over medium-low heat or in 20-second bursts in a saucepan over medium-low heat. Let it cool down a bit while you make the batter.
- If you have a stand mixer with a whisk attachment, put the eggs, egg yolk, powdered sugar, and brown sugar in the bowl. Use a handheld mixer to beat the mixture on medium-high speed for 5 to 7 minutes, or until it gets thick and light in color.
- Some of the mixture should fall back into the bowl in ribbons when you lift your beaters. Just until everything is mixed together, add the vanilla extract and lemon juice.
- Sort out half of the flour, baking powder, and salt, then add it to the wet ingredients and mix it in just until it’s all mixed together. Then, add the other half of the dry ingredients and fold them in slowly.
- Slowly pour half of the melted butter that has cooled over the batter. Just until it’s all mixed in, fold the butter into the batter. Add the rest of the melting butter and mix it in until there are no more streaks.
- Put the batter in the fridge for 30 minutes with the lid on to chill it. Don’t skip this step; it will make the madeleine fluffier!
- Warm the oven up to 190°C (375°F). Melted butter should be used to brush each hole in a madeleine pan. For 20 holes in two pans, you will need to grease them with hot butter.
- Put a large tablespoon of the batter into each hole that has been greased. The batter will spread out in the oven, so there’s no need to smooth it out.
- If you stick a toothpick into the middle of a madeleine and it comes out clean, the cookies are done.
- Take it out of the oven and carefully flip it over onto a wire rack to cool down a bit. Sprinkle powdered sugar on top just before going to serve.
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