Classic Lemon Vanilla Madeleines
Madeleines sit between a small cake and a cookie: tender, buttery, and best eaten the day they are baked. This version keeps the flavor classic with lemon zest and vanilla, letting the shell shape and golden edges do most of the work.
The batter is simple, but the rest matters. Beating the eggs and sugar until pale gives the madeleines lift, while folding in the flour and cooled melted butter gently keeps the crumb light instead of dense.
A long chill helps the batter firm up before it hits the hot oven. That temperature contrast encourages the familiar little dome on the back of each madeleine and gives the edges time to brown before the centers dry out.
Serve them slightly warm or at room temperature with tea or coffee. They do not need frosting, though a light dusting of powdered sugar is welcome if you are serving them after dinner.
Nutrition (per serving)
Directions
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1
Sift the flour and baking powder together into a small bowl and keep it close to the mixing area.
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2
Beat the eggs and sugar with a whisk attachment on medium-high speed for 2 to 4 minutes, until the mixture is pale, thicker, and falls from the whisk in ribbons.
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3
Beat in the lemon zest and vanilla just until evenly mixed.
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4
Use a flexible spatula to fold in the flour mixture in two additions, stopping when only a few dry streaks remain.
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5
Fold in the melted cooled butter slowly, scraping the bottom of the bowl, until the batter looks glossy and uniform.
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6
Press plastic wrap directly against the batter and refrigerate for at least 3 hours, or up to 2 days.
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7
Place a rack in the center of the oven and heat to 400°F. Butter a madeleine pan, dust it lightly with flour, and tap out the excess unless using silicone molds.
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8
Spoon the cold batter into the molds, filling each shell almost to the top without smoothing the surface.
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9
Bake for 11 to 13 minutes, until the madeleines are puffed, spring back lightly when touched, and have golden brown edges.
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10
Turn the madeleines out onto a rack right away, using the tip of a butter knife only if needed, and serve slightly warm or at room temperature.
Ingredients
- All-Purpose Flour:3/4 cup
- Double-Acting Baking Powder:1/2 teaspoon
- Large Eggs at room temperature:2
- Granulated Sugar:1/2 cup
- Finely Grated Lemon Zest:1 lemon
- Vanilla Extract:2 teaspoons
- Unsalted Butter, melted and cooled, plus more for the pan:5 tablespoons
- All-Purpose Flour for dusting the pan:1 tablespoon
Tips & Notes
- For the best dome, chill the batter thoroughly and bake it directly from the refrigerator.
- Do not overfill miniature molds; they usually bake in 8 to 10 minutes.
- Madeleines are best the same day, but they can be refreshed briefly in a low oven.
