Madeleines
Light, buttery French sponge cakes baked in a scallop shell mold with a delicate lemon and vanilla flavor. Crisp on the outside, tender within — best enjoyed warm.
Ingredients
- 3 large eggs, room temperature
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp lemon zest, finely grated
- 1 cup all-purpose flour, sifted
- 1/2 tsp baking powder
- 1/4 tsp salt
- 10 tbsp unsalted butter, melted and cooled
- 2 tbsp powdered sugar
Instructions
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1
In a large bowl, whisk 3 room temperature large eggs, 2/3 cup granulated sugar, 1 tsp vanilla extract, and 2 tsp finely grated lemon zest together until pale and slightly thickened, about 2 minutes.
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2
Add 1 cup sifted all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Fold in gently until just combined.
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3
Fold in 10 tbsp melted and cooled unsalted butter until fully incorporated and the batter is smooth.
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4
Cover the batter and refrigerate for at least 30 minutes (up to overnight). This rest is essential for the signature hump.
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5
Preheat oven to 400°F (200°C). Butter and flour a madeleine pan generously.
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6
Fill each mold about three-quarters full with batter.
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7
Bake for 10-12 minutes until the edges are golden and the center hump has risen and springs back when touched.
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8
Immediately turn out onto a wire rack. Dust with 2 tbsp powdered sugar while still warm. Serve right away.