French
Madeleines
Shell-shaped French tea cakes with buttery golden edges, lemon-vanilla aroma, and the classic domed hump.
24 servings · 25 minutes prep · 12 minutes cook
Ingredients
Main
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3 large eggs
- 2/3 cup sugar
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 10 tbsp unsalted butter, melted and cooled, plus more for pan
- 2 tbsp all-purpose flour, for pan
Directions
Method
- Whisk the all-purpose flour, baking powder, and kosher salt until evenly combined.
- Beat the eggs, granulated sugar, lemon zest, and vanilla extract until thick, pale, and ribboning, 4-5 minutes.
- Fold in the dry ingredients gently, then fold in the melted unsalted butter without deflating the batter. Cover and chill the batter for 1 hour.
- Butter the madeleine molds and dust them with the all-purpose flour for the pan, tapping out excess. Chill the pan for 30 minutes.
- Fill each mold about three-quarters full. Bake at 400F until the cakes are humped, springy, and golden at the edges, 9-12 minutes.
- Unmold immediately and cool ridged-side up on a rack so the edges stay delicate instead of steaming in the pan.
