Madeleines

A madeleine is really a small, finger size butter cake, but it is typically referred to as a cookie because they are consumed like a cookie (It's the French way).

Luscious Madeines! They are soft, light as air, moist, buttery delicious!

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Making Madeleines

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    0

  • Servings:

    18

Preparation

  • Materials

    Stand mixer with whisk
    Melting cup for butter
    Mixing bowl for dry ingredients
    Hand whisk
    Spatula
    Plastic wrap
    Soup spoon or piping bag for filling Madeline shells
    Two Madeline pans

  • Prep

    Butter the Madeline pans and refrigerate
    Melt the butter
    Warm eggs in warm water
    Grate lemon rind
    Sift flour
    Whisk flour, baking powder and salt together

  • Oven/Stove

    350F for 8 to 10 minutes

  • Shopping List

    Butter
    Eggs
    Granulated Sugar
    Cake Flour (T45)
    Lemon (fresh)
    Vanilla Extract
    Baking Powder
    Sea Salt

Ingredients & Steps

  • Ingredients

    Butter, Melted 100g
    Eggs, large 2
    Granulated Sugar 100g
    Flour (T45) 100g
    Lemon Zest 1 tsp
    Vanilla 1 tsp
    Baking Powder ¼ tsp
    Salt 1 pinch

  • Steps

    STEP 1: CREAM THE EGGS
    Cream the sugar and eggs until fluffy and white (med high about 10 min)

    STEP 2: ADD EXTRACTS
    Add vanilla & lemon zest to creamed egg mixture

    STEP 3: FOLD - Gently fold the dry mixture into the wet mixture

    STEP 4: FOLD IN MELTED BUTTER
    Drizzle the warm melted butter into the mixing bowl gradually while folding it in.

    STEP 5: CHILL & SET
    Cover the batter with plastic wrap touching the surface and chill in the refrigerator 1 hour. At the same time, chill the greased madeleine pans in the refrigerator.

    STEP 6: FILL THE MADELEINE PANS
    Pipe or spoon the chilled batter into the chilled pan shells.

    STEP 7: BAKE
    Bake at 350F for 8 to 10 minutes until you see the hump in the Madlines.

    STEP 8: COOL DOWN
    Remove from the oven and cool to room temperature before removing from pan.
    I love them just slightly warm, but you have to be more careful removing them from the shells.

Notes

Madeleines are best eaten the same day. They are good later and will keep about a week - if you can keep your hands off them.

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