I’ve been meaning to share my madeleine recipe online for awhile and have finally gotten around to it! These madeleines are light and airy with a delicious buttery lemon flavor.
These pretty and tasty madeleines are the second most-talked-about recipe from my cookbook Beach House Baking (this is the first most-talked-about recipe). I’ve received emails from so many of you raving about this recipe, and it means so much to me. I knew when I put it into the book it was a good recipe, but I never expected it to be a fan favorite.
First things first: Cake or cookie?
I say both! They’re little French tea cakes that people refer to as cookies. Their texture resembles a sponge cake, but they’re small in size like a cookie and can be eaten in 2 to 3 bites. Madeleines are known for their beautifully scalloped shell shape, light and airy texture, and are typically served with a sprinkling of powdered sugar on top.
Next question: Do you have madeleine pan? If not, stop right here and go get – or order – one. You can’t make madeleines without it! The pan is how madeleines get their distinct shell-like appearance.
Ok, so now let’s talk about how to make them!
Madeleines don’t take much time to make or bake, and can be made by following the four easy steps outlined below. However, it’s important to pay attention to each step so your madeleines are delicate and spongy.
- Preheat your oven to 350F, and grease and flour the madeleine pans.
- In a mixer fitted with the whip attachment, beat the eggs, sugar, lemon zest and vanilla on high speed for 3 minutes until thickened and yellow. Add the flour and baking powder, and mix on low speed until combined. Fold in the melted butter.
- Fill each mold with the batter. Use a mini offset spatula to spread the batter.
- Bake for 8 to 10 minutes or until tops are set. Do not over bake.
Note: I use lemon zest in my recipe, but feel free to omit or use the zest or extract of other citrus fruits.
Happy Madeleine Baking, everyone! XO
If you enjoyed this recipe and want more like it, check out my cookbook Beach House Baking on Amazon. 🙂
Madeleines
Ingredients
- all-purpose flour for coating pan
- 3 large eggs
- ½ cup sugar
- 1 teaspoon lemon zest finely grated
- ½ teaspoon pure vanilla extract
- ¾ cup cake flour sifted
- ¾ teaspoon baking powder
- 6 tablespoons butter (¾ stick unsalted), melted and cooled slightly
Directions
- Preheat the oven to 350° F. Grease the Madeleine molds with pan spray then lightly coat with all-purpose flour.
- In the bowl of an electric mixer fitted with the whip attachment, beat the eggs, sugar, lemon zest and vanilla on high speed for 3 minutes until thickened and yellow. Add the sifted cake flour and baking powder, and mix on low speed until combined. Remove bowl from mixer, and fold in the melted butter with a rubber spatula.
- Fill each mold with the batter. Use a mini offset spatula to spread the batter out.
- Bake for 8 to 10 minutes or until tops are set. Do not over bake.