Classic French Madeleines

These Classic French Madeleines are light, fluffy, and so good with a cup of
tea!

Servings: 20 madeleines

Author:

Prep Time
20 minutes

Cook Time
12 minutes

Inactive Time
4 hours

Total Time
4 hours, 32 minutes

Course:

Dessert

Cuisine:

French

🧂 Ingredients

1 stick (4 ounces) unsalted butter, melted until browned
2 teaspoons vanilla extract
1 and 1/2 teaspoons lemon zest, finely grated
1 cup all-purpose flour
1 and 1/4 teaspoons baking powder
1/4 teaspoon salt
3 large eggs, at room temperature
3/4 cup granulated sugar
1/2 cup confectioners sugar, sifted, optional

Instructions

1 Cut the butter in tablespoons and place them in a heavy saucepan over medium
heat. Once the butter has melted, reduce the heat to low and continue cooking,
until the solids sink to the bottom of the pan and turn golden brown, about 10
minutes. Remove from heat and pour the browned butter into a small bowl. Stir
the vanilla and lemon zest into the butter, then set aside to cool.
2 In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set
aside until needed.
3 In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at
medium speed while gradually adding the sugar. Once all of the sugar has been
added, increase the speed to medium-high and continue whipping the mixture until
it's very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and,
using a silicon spatula, fold in the flour mixture in three additions, stirring
just until combined. Fold in the butter mixture.
4 Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.
5 30 minutes before you're ready to bake, preheat the oven to 375 degrees (F).
Generously brush the molds of your madeleine pan with butter, then lightly dust
with flour.
6 Using a medium cookie scoop, spoon level scoops of the batter into the center of
each mold. You don't need to spread the batter.
7 Bake for 12 minutes, or until the "bellies" have risen and they're golden brown.
8 Cool madeleines in the pan placed on a cooling rack for a minute or two, then
gently loosen them from the molds. If they stick, carefully run a small knife
around the edge of the cakes until they release.
9 Dust with confectioners' sugar and serve warm, with coffee or tea.

Classic French Madeleines

Course:

Cuisine:

🧂 Ingredients

Instructions

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