Description
Classic French Madeleines are delicate, buttery shell-shaped sponge cakes with a signature dome, flavored with lemon zest and brown butter. This recipe uses a traditional technique featuring browned butter for a rich nutty flavor, followed by a chilled batter and a two-stage baking process to achieve the perfect crisp edges and soft, tender crumb.
Ingredients
Brown Butter
- 110 g Brown butter (Start with approx. 140 g unsalted butter, brown it, then measure)
Main Batter
- 100 g Granulated sugar
- Zest of 1 lemon
- 15 g Whole milk
- ½ teaspoon Vanilla extract
- 2 Eggs (room temperature)
- 125 g All purpose flour
- 3 g Baking powder
- Pinch of salt
Instructions
- Make Brown Butter: Melt the butter in a pan over medium heat and cook until it turns golden brown and emits a nutty aroma. Be careful not to burn it. Once browned, set aside and allow it to cool to room temperature.
- Prepare Lemon Sugar: Finely zest one lemon using a microplane grater directly into a small mixing bowl. Massage the lemon zest into the granulated sugar for about one minute to release the aromatic oils.
- Whisk Eggs and Sugar: Using a hand whisk, whisk together the eggs and lemon sugar mixture until the mixture lightens in color and thickens slightly, about 3 minutes. Then mix in the whole milk and vanilla extract until evenly combined.
- Add Dry Ingredients: Sift together all-purpose flour, baking powder, and a pinch of salt. Gradually fold the flour mixture into the wet ingredients in 2-3 additions, using a spatula to gently incorporate the flour without overmixing.
- Incorporate Brown Butter: Slowly fold the cooled brown butter into the batter until just combined, ensuring an even distribution without deflating the batter.
- Chill the Batter: Cover the batter with parchment paper or cling film and refrigerate for at least 24 hours or overnight. This rest period enhances the texture and flavor of the madeleines.
- Prepare Baking Pan: Before baking, generously butter and flour the cavities of a madeleine pan. Then place the pan in the freezer for 5 minutes to help prevent sticking and encourage the signature rise.
- Fill the Pan: Fill each cavity about 75% full with the chilled batter, approximately one tablespoon per cavity. Using a piping bag can help for even distribution. Return the filled pan to the freezer for another 5 minutes.
- Bake in Two Stages: Preheat the oven to 200°C (390°F). Bake the madeleines for 6 minutes at this temperature to achieve a domed top. Then reduce the oven temperature to 180°C (355°F) and bake for an additional 7 minutes until golden and cooked through.
- Cool and Serve: Immediately remove the madeleines from the pan once baked to avoid sogginess and let them cool to room temperature. Dust with powdered sugar before serving for a touch of sweetness.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2-3 days. Madeleines are best enjoyed fresh as they tend to lose their delicate texture over time.
Notes
- Using browned butter imparts a rich, nutty flavor essential to authentic madeleines.
- Chilling the batter for at least 24 hours improves the texture and flavor development.
- Freezing the pan before and after filling helps achieve the distinct domed shape during baking.
- The two-stage baking method (starting at a high temperature then lowering it) ensures a crisp exterior while keeping the interior tender.
- Make sure to coat the madeleine pan cavities thoroughly with butter and flour to prevent sticking.
- Adjust baking times slightly based on your oven performance and the size of your madeleine molds.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
