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Madeleines Recipe

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Classic French madeleines with crispy golden edges, a tender crumb, and the signature bump on top. These buttery, lemon-scented tea cakes are perfect for afternoon tea or elegant entertaining.

Ingredients

Scale
  • 10 tablespoons (140g) unsalted butter, plus extra for greasing pan
  • 2 large eggs, at room temperature
  • ⅔ cup (130g) granulated sugar
  • 2 tablespoons honey
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Powdered sugar, for dusting (optional)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the butter, stirring frequently. Continue cooking until the butter turns golden brown and smells nutty, about 5-7 minutes. Watch carefully to prevent burning. Remove from heat and let cool to room temperature, about 20 minutes.
  2. Mix the wet ingredients: In a large mixing bowl, whisk together the eggs and granulated sugar vigorously for about 2 minutes until the mixture is thick, pale, and slightly increased in volume. Whisk in the honey, lemon zest, and vanilla extract until fully combined.
  3. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.
  4. Fold in flour mixture: Gently fold the dry ingredients into the egg mixture using a rubber spatula. Fold just until no flour streaks remain—be careful not to overmix, which can make the madeleines tough.
  5. Add browned butter: Slowly drizzle the cooled browned butter into the batter while gently folding. Make sure the butter is fully incorporated, scraping down the sides and bottom of the bowl. The batter will be thick and smooth.
  6. Rest the batter: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This resting period is crucial for developing flavor and achieving that signature bump.
  7. Prepare the pan: When ready to bake, preheat your oven to 375°F (190°C). Generously brush the madeleine pan cavities with softened butter, making sure to get into all the grooves. Lightly dust with flour and tap out the excess.
  8. Fill the molds: Remove the batter from the refrigerator. Spoon or pipe about 1 tablespoon of batter into each madeleine mold, filling them about three-quarters full. Don’t spread the batter; it will spread naturally during baking.
  9. Bake: Place the pan in the preheated oven and bake for 10-12 minutes, until the madeleines have risen with a pronounced bump on the back and the edges are golden brown. The tops should spring back when lightly touched.
  10. Remove and cool: Remove from the oven and immediately tap the pan firmly on the counter once or twice to release steam. Carefully turn the madeleines out onto a cooling rack. If any stick, use a butter knife to gently loosen them. Let cool for 5 minutes.
  11. Serve: Dust with powdered sugar if desired and serve warm or at room temperature. Madeleines are best enjoyed within a few hours of baking when they’re at their most delicate and tender.

Notes

  • Chilling is crucial: Don’t skip the resting time. Chilling the batter allows the flour to hydrate and helps create that characteristic bump during baking.
  • Pan preparation matters: Thorough greasing and flouring prevents sticking and ensures clean release. Alternatively, use a nonstick spray with flour.
  • Don’t overbake: Madeleines can go from perfectly golden to dry quickly. Watch them carefully in the last minutes of baking.
  • Serve fresh: These are best the day they’re made, though they’ll keep for 2-3 days in an airtight container.

Nutrition

Find it online: https://focialy.com/madeleines-recipe/