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Madeleine

These light and delicate madeleines are perfect for pairing with coffee or tea. They are quick to bake and can be frozen for later enjoyment.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 18 pieces
Course: Dessert, Snack
Cuisine: French
Calories: 80
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 3 large eggs, room temperature Use room temperature for a lighter batter
  • 1/2 cup unsalted butter, melted and cooled Let it cool to avoid cooking the eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 zest of 1 lemon (optional) Add more zest for lemon madeleines
  • a pinch salt Adjust if using salted butter
For dusting
  • to taste Powdered sugar Optional for dusting

Method
 

Baking
  1. Preheat the oven to 375°F (190°C) and grease a madeleine pan or butter and flour small muffin tins.
  2. In a bowl, whisk the eggs and sugar together until the mix is pale and a little thick, about 3–4 minutes by hand or 1–2 minutes with a mixer.
  3. Stir in the vanilla extract and lemon zest.
  4. Sift the flour, baking powder, and salt into the egg mixture. Fold gently until just mixed; do not overmix.
  5. Fold in the melted butter in two parts, mixing gently until the batter is smooth.
  6. Spoon batter into the molds, filling each about three quarters full.
  7. Bake for 8–12 minutes, until the edges are light golden and the center springs back when touched.
  8. Let the madeleines cool in the pan for a minute, then remove to a rack to finish cooling. Dust with powdered sugar if desired.

Notes

Serve warm or at room temperature with coffee or tea. They are best the same day but still good the next day. For a treat, dip one side in melted chocolate and let it set. Store in an airtight container at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 1 month.