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Lemon Vanilla Madeleines Recipe

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4 from 60 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 18 madeleines

Description

Classic French Madeleines are delightful shell-shaped sponge cakes with a tender crumb and a hint of lemon zest and vanilla. Perfectly buttery and light, these bite-sized treats are ideal for afternoon tea or a sweet snack. This recipe guides you through the process of making the delicate batter, chilling it for optimal texture, and baking to golden perfection.

Ingredients

Madeleine Batter

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, plus 2 Tbsp (28g) for the pan
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup (115g) sifted all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Optional

  • Confectioners’ sugar for sprinkling on top

Instructions

  1. Prepare Ingredients: Melt 1/2 cup unsalted butter using a microwave or stovetop and set aside to cool slightly.
  2. Beat Eggs and Sugar: Using a mixer fitted with a whisk attachment, beat the eggs and granulated sugar on high speed for at least 8 minutes until thick, pale, and ribbon stage is reached. Then mix in lemon zest and vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together sifted flour, baking powder, and salt.
  4. Fold Dry into Wet: Gently fold half of the flour mixture into the egg mixture using a silicone spatula, followed by the remaining half, carefully preserving the airy texture of the batter.
  5. Incorporate Butter: Stir 1/4 cup of batter into the melted butter until fully incorporated, then gently fold this mixture back into the main batter, creating a thick, silky, and shiny consistency.
  6. Chill Batter: Cover and refrigerate the batter for 30 to 60 minutes to firm up, taking care not to chill longer to prevent solidifying the butter too much.
  7. Preheat Oven and Prepare Pan: About 5 minutes before baking, preheat the oven to 350°F (177°C). Melt remaining 2 Tbsp butter and lightly brush a madeleine pan to prevent sticking.
  8. Scoop Batter into Pan: Spoon about 1 generous tablespoon of batter into the center of each scallop-shaped well without spreading to edges. Refrigerate any leftover batter if baking in batches.
  9. Bake Madeleines: Bake for 10 to 12 minutes until tops spring back when lightly pressed. Remove from oven and invert pan to release madeleines onto a wire rack to cool slightly.
  10. Serve: Optionally, dust the madeleines with confectioners’ sugar before serving. Enjoy best fresh as texture deteriorates quickly.

Notes

  • Using room temperature eggs helps achieve proper volume when beating.
  • Be gentle when folding flour to keep batter airy and light.
  • Greasing the pan thoroughly is crucial to avoid sticking, even for nonstick pans.
  • Do not over-chill the batter as the butter may solidify and affect texture.
  • Madeleines are best eaten fresh; avoid freezing or storing for long periods to retain delicate texture.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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