Madeleines are very popular in France and can be found in most boulangeries. They are truly irresistible and typically enjoyed dunked in coffee in the morning, or for afternoon tea. In order to achieve a classic trademark “hump” of a French madeleine, you must refrigerate the batter at least one hour before baking. It makes all the difference and will give you a great sense of success!
Ingredients (makes 12)
½ cup or 115g butter
2 large eggs, at room temperature
½ cup granulated sugar
1 tsp lemon zest
1 tsp vanilla extract
1 cup sifted all-purpose flour
1 tsp baking powder
¼ tsp salt
- Melt the butter in the microwave, grease the tray, and set the rest aside to cool as you prepare the batter.
- Beat the eggs and sugar together at high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons. Add zest and vanilla.
- Mix dry ingredients and fold them into the egg mixture gently, until just combined.
- Stir 1/4 cup of the batter into the melted butter. It will take a minute to fully incorporate. Then stir it all into the rest of the batter until silky, and shiny.
- Cover the batter and chill in the fridge for at least 1h. This is key to get the classic “hump” of a Madeleine. During the last few minutes of chilling, preheat the oven to 350°F (177°C).
- Spoon 1 tbsp of batter into each mold. It will spread out by itself and keep a uniform shape when cooking.
- Bake 8-9 mins until slightly golden around edges and the humps look set. Once cooled, remove from the tray and dust with powdered sugar and serve!