French Madeleine
Light, buttery French Madeleines with a delicate hump, enhanced with vanilla and lemon zest. Perfect for teatime or a quick sweet treat.
Ingredients
Madeleine Batter
- 0.5 cup unsalted butter melted and cooled, plus more for greasing
- 0.667 cup all-purpose flour plus more for dusting
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 2 large eggs room temperature
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest finely grated
Instructions
- Brush madeleine pan molds with melted butter, dust with flour, and place in freezer to chill.
- Melt 1/2 cup butter in a small saucepan over low heat and let cool to room temperature.
- Whisk together flour, baking powder, and salt in a small bowl; set aside.
- Beat eggs and sugar on medium-high speed for 5–7 minutes until pale, thick, and ribbon-like. Mix in vanilla and lemon zest.
- Gently fold in dry ingredients in two batches, then fold in cooled melted butter until just combined. Cover and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). Spoon about 1 tablespoon of chilled batter into each mold, filling 3/4 full. Bake 9–11 minutes until edges are golden and centers form a hump.
- Tap pan to release madeleines and transfer to a wire rack to cool slightly. Serve warm.
Notes
Chilling the batter and pan is critical for achieving the signature hump. Ensure eggs are at room temperature for maximum volume. Madeleines are best eaten the same day.
