Classic French Madeleines
These Classic French Madeleines are light, airy, and feature the traditional ‘hump’ on the back. By using browned butter (beurre noisette) and chilling the batter, you achieve a sophisticated flavor profile and a professional texture that rivals any Parisian patisserie.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours
- Yield: 20 cakes
- Cuisine: French
Ingredients
Unsalted butter – 1 stick (4 ounces)
Vanilla extract – 2 teaspoons
Lemon zest – 1 1/2 teaspoons, finely grated
All-purpose flour – 1 cup
Baking powder – 1 1/4 teaspoons
Salt – 1/4 teaspoon
Large eggs – 3 (at room temperature)
Granulated sugar – 3/4 cup
Confectioners sugar – 1/2 cup (optional for dusting)
Instructions
Brown the butter in a heavy saucepan over medium heat until golden solids appear.
Stir vanilla and lemon zest into the browned butter and let cool to room temperature.
Whisk flour, baking powder, and salt in a medium bowl and set aside.
Whip eggs and sugar on medium-high for 3-4 minutes until thick and pale.
Gently fold the flour mixture into the egg mixture in three additions.
Fold in the cooled browned butter until just incorporated.
Cover and refrigerate the batter for at least 4 hours or up to 2 days.
Preheat oven to 375°F (190°C) and butter/flour a madeleine pan.
Spoon level scoops of batter into the center of the molds.
Bake for 12 minutes until the ‘bellies’ rise and edges are golden.
Cool in the pan for 2 minutes, then transfer to a wire rack.
Dust with confectioners sugar before serving.
Notes
• Do not skip the chilling time; it is essential for the signature hump.
• Use room temperature eggs to ensure the batter emulsifies properly.
• Browning the butter adds a nutty flavor that distinguishes authentic madeleines.
• Ensure the pan is heavily greased to prevent sticking.
Find it online: https://pinchofwarmthbakes.com/classic-french-madeleines/