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Classic Lemon Vanilla Madeleines Recipe

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4.3 from 79 reviews

  • Author: Ava
  • Total Time: 4 hours 29 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Classic French madeleines are delicate, buttery shell-shaped sponge cakes with a hint of lemon zest and vanilla. These light and airy treats require chilling the batter for several hours to achieve their signature tall hump and tender crumb. They are perfect for teatime or as a sweet snack, dusted lightly with confectioners’ sugar for a touch of elegance.

Ingredients

Dry Ingredients

  • 1 scant cup (110 grams) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt

Wet Ingredients

  • 2 large eggs, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1/2 cup (114 grams) unsalted butter, melted

Optional

  • 1/4 cup (30 grams) confectioners’ sugar (for dusting)

Instructions

  1. Combine dry ingredients. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt to blend evenly. Set this mixture aside for later use.
  2. Beat eggs and sugar. Using a stand mixer fitted with a whisk, start mixing the eggs on low for about 1 minute until foamy. Gradually add granulated sugar, one tablespoon at a time every 30 seconds, then add vanilla extract and lemon zest. Increase speed to high and continue beating for 2-3 minutes until the mixture triples in volume, creating a light and airy batter.
  3. Fold dry ingredients into wet. Sift the dry flour mixture over the egg mixture and gently fold it in with a silicone spatula, being careful not to deflate the batter.
  4. Incorporate melted butter. Pour some of the melted butter into the batter and fold it in gently. Then add all of the remaining melted butter and fold again delicately to combine everything without losing airiness.
  5. Chill the batter. Cover the bowl with plastic cling wrap and refrigerate for at least 4 hours, up to 12 hours. Longer resting creates taller humps on the madeleines when baked.
  6. Prepare the madeleine pan. Preheat the oven to 375°F (190°C). Brush the madeleine pan with softened butter or spray with cooking oil, then place it in the freezer for 20 minutes to chill.
  7. Pipe the batter. Remove the chilled batter from the fridge and stir it gently 2-3 times. Transfer the batter into a large piping bag and cut off the tip.
  8. Fill the pan. Take the pan out of the freezer and pipe the batter into each cavity, filling about 2/3 full. Return the pan to the freezer for an additional 5 minutes.
  9. Bake the madeleines. Bake the madeleines in the preheated oven for 9 minutes, until golden and risen with a signature hump.
  10. Cool and release. Allow the madeleines to cool in the pan for 30 minutes, then gently remove them and transfer onto a wire rack to cool completely.
  11. Finish with sugar. Once cooled, dust the madeleines lightly with confectioners’ sugar for an elegant finish.

Notes

  • Resting the batter in the fridge is essential to develop the classic madeleine hump and tender texture.
  • Use a high-quality madeleine pan for the best shell-shaped results.
  • Chilling the pan before baking helps the batter start cooking from the edges, aiding hump formation.
  • Make sure eggs are at room temperature to achieve maximum volume when whipped.
  • Dusting with confectioners’ sugar is optional but adds a nice decorative and sweet touch.
  • Madeleines are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Prep Time: 20 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/classic-lemon-vanilla-madeleines-recipe/