French Madeleines

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Published May 30, 2024  ·  ⭐ 4.5 (10 reviews)

Prep	Cook	Total	Yield
20 min	12 min	1 hr 30 min	24 madeleines

Difficulty: Easy

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Ingredients

Batter

• 150 g unsalted butter, plus extra for the tin
• 3 large eggs
• 150 g caster sugar
• 1 tsp vanilla extract
• Zest of 1 unwaxed lemon
• 150 g plain flour
• 1 tsp baking powder
• Pinch of fine salt

Finishing

• Icing sugar for dusting

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Steps Overview

1. Brown the butter and cool
2. Beat eggs and sugar until ribbon stage
3. Fold in flour, butter, zest, vanilla
4. Rest batter 1 hour in fridge
5. Fill buttered, floured moulds and bake hot and fast
6. Eat warm

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Step-by-Step

1. Brown the butter

Melt butter over medium heat until golden and nutty-smelling, about 6 minutes. Strain through a fine sieve and cool to room temperature.

2. Whisk eggs and sugar

Whisk eggs and sugar with an electric mixer on high for 5 minutes until very pale, thick, and the mixture holds a ribbon for 3 seconds when the whisk is lifted. Fold in vanilla and lemon zest.

3. Fold in dry and butter

Sift flour, baking powder, and salt over the egg mixture. Fold gently. Drizzle in the cooled brown butter and fold until just combined. Cover and refrigerate for 1 hour (or up to 24 hours).

4. Prepare moulds and bake

Preheat oven to 210 °C. Brush madeleine moulds generously with softened butter, then dust with flour and tap out excess. Spoon batter into each mould, filling about three-quarters full. Bake for 10–12 minutes until the signature hump has formed and the edges are golden.

5. Serve

Immediately unmould onto a rack. Dust with icing sugar and eat warm — madeleines are best in the first 10 minutes after baking.

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Notes

• The cold batter is what creates the distinctive hump — don't skip the rest.
• The moulds must be well buttered and floured or the madeleines will stick.
• These are almost impossibly good with afternoon tea or espresso.
• Swap lemon zest for orange zest and add a pinch of cardamom for a different profile.