These delicate, golden-hued little cakes are a true French institution. With their characteristic shell-shaped form and tender crumb infused with vanilla and lemon, madeleines are irresistible at teatime or with coffee. A simple recipe that will delight sweet-tooths of all ages.
⏱️32 min
📊Easy
👥24 servings
🍽️Dessert
vegetarianbudget-friendlyfamily
Ingredients
3 pièceseggs
150 ggranulated sugar
150 gwheat flour
150 gmelted butter
1 sachetbaking powder
1 citronfresh lemon zest
1 cuillère à caféliquid vanilla extract
15 gliquid honey
0.5 cuillère à caféfine sea salt
Instructions
1PREPARE THE MOLD AND PREHEAT THE OVEN: Preheat your oven to 200°C (gas mark 6-7). Generously butter the cavities of your madeleine molds, making sure to coat the ridges well, then lightly dust them with flour to prevent the batter from sticking. You can also use cooking spray for this step. Place the molds in the refrigerator while you prepare the batter—this will help your madeleines rise beautifully.
2WHITEN THE EGGS AND SUGAR: In a bowl, vigorously whisk the eggs with the sugar for about 5 to 7 minutes until you achieve a pale, fluffy mixture that has doubled in volume. This step is crucial: the mixture must be well aerated and resemble mousse. You'll know it's ready when the whisk leaves lasting trails on the surface of the mixture.
3INCORPORATE THE FLAVORS: Add the fresh lemon zest, liquid vanilla extract, and honey to the egg-sugar mixture. Gently fold with a spatula using enveloping motions from bottom to top, rotating the bowl as you go. This technique preserves the aeration you created in the previous step, which is essential for achieving fluffy, well-risen madeleines.
4SIFT AND INCORPORATE THE DRY INGREDIENTS: In a bowl, sift together the flour, baking powder, and fine sea salt. Gradually pour this dry mixture onto the egg-sugar preparation in three additions, gently folding after each addition with your spatula. Do not stir too vigorously to maintain the lightness of the batter. The batter should be homogeneous and airy, with a creamy consistency.
5POUR IN THE MELTED BUTTER: Gradually add the melted butter (slightly cooled so it doesn't cook the eggs) while continuing to gently fold the batter. The butter can be added in three portions for better incorporation. Stop as soon as the mixture is homogeneous and uniform. The batter should be smooth, glossy, and flow slightly from the back of a spoon.
6FILL THE MOLDS AND BAKE: Remove the molds from the refrigerator and fill each cavity three-quarters full with batter using a small spoon or piping bag. Bake immediately at 200°C for 10 to 12 minutes, until the madeleines are golden on the edges and a toothpick inserted in the center comes out clean. The madeleines should be puffed up and form a characteristic small dome. Remove the molds from the oven and carefully unmold after 2-3 minutes.