Madeleines
Start your morning or brighten your afternoon with these delightful madeleines, a classic French treat that’s sweet and light with a hint of lemon zest and almond. Perfect with your favorite tea or coffee, these little sponge cakes are simple to make and sure to please anyone lucky enough to try one!
Madeleines
Ingredients
- 1/2 cup butter
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons lemon zest
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk (2% or whole), room temperature
- Powdered sugar for dusting
Instructions
Notes
· While this recipe suggests using a piping bag to distribute the batter neatly and evenly into the madeleine molds, you can certainly use a spoon instead. Scoop a generous tablespoon of batter into the madeleine well.
· Baking spray provides a quick and even coating, ideal for the detailed designs of madeleine pans, ensuring the cakes release effortlessly. Alternatively, greasing with butter can enhance the flavor of the madeleines, although it requires careful application to reach all the nooks of the mold.
· Swap the lemon zest for orange zest or add a hint of spice like cardamom or nutmeg for a different twist on the traditional madeleine flavor.
· Remove the madeleines from the pan while they are still warm to prevent them from becoming soggy.
Nutrition Facts
Calories
115.5Fat (grams)
6.56 gSat. Fat (grams)
3.93 gCarbs (grams)
12.51 gFiber (grams)
0.24 gNet carbs
12.27 gSugar (grams)
6.51 gProtein (grams)
1.78 gSodium (milligrams)
105.77 mgCholesterol (grams)
38.96 mgDirections
1. In a microwave safe bowl, or in a saucepan on the stove, melt the ½ cup butter and set it aside to cool.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, or the bowl of a stand mixer with the whisk attachment, beat the eggs on low speed while slowly adding the sugar.
4. Once sugar is added, whisk on high speed for 4-5 minutes until the mixture is thick, glossy, and starts to ribbon.
5. Gently stir in the lemon zest, almond extract, and vanilla extract.
6. Sift the flour mixture over the egg mixture and stir gently until just combined.
7. Pour the cooled butter around the edges of the batter.
8. Gently fold the butter into the batter until you achieve a thick, silky consistency. Work slowly to avoid overworking the batter.
9. When butter is completely incorporated add the milk and gently fold until just combined.
10. Transfer the batter into a piping bag and let chill in refrigerator for around 30 minutes.
11. While batter is chilling, Preheat the oven to 375 degrees and lightly grease a madeleine pan with baking spray or butter. Set aside.
12. When oven has preheated and batter has chilled, pipe each madeleine well until almost full.
13. Bake for 10-12 minutes, until the madeleines spring back to a gentle touch and the edges are golden brown. You should see a distinctive hump on the back, but it’s also okay if you don’t. They will still taste great!
14. Remove from the oven and gently remove madeleines from the pan and let them cool on a wire rack covered by a kitchen towel.
15. Once cooled, dust the madeleines lightly with powdered sugar.