If you've never had a classic French Madeleine before, they are small, sweet, buttery cakes shaped like shells that have a subtle lemon flavor. I'm sharing how to make Classic French Madeleines step-by-step and tips on how to successfully make this treat! #cookies #Frenchpastry
15grams(1 tablespoon) freshly squeezed lemon juice
3grams(1 tablespoon) freshly grated lemon zest
150grams(3/4 cup) white granulated sugar
150grams3 eggs large eggs, at room temperature
19grams1 egg yolk egg yolk from a large egg, at room temperature
1teaspoonsalt
190grams1 1/2 cups all-purpose flour, plus more for dusting the pans
5grams1 teaspoon baking powder
confectioner's sugarfor dusting
Instructions
PREPARATIONMeasure all the ingredients. About 1 hour before baking, let the eggs come into room temperature. In a small saucepan, melt the butter over low heat. Let it cool slightly, then coat your madeleine pan with butter using a pastry brush. Dust the pans with flour, tapping out any excess, then refrigerate the pan. Add the lemon juice into the cooled melted butter, then set aside as you prepare the rest of the batter.
MAKE THE MADELEINE BATTERIn the bowl of a stand mixer fitted with a whisk attachment, combine sugar and lemon zest and rub them together using your fingertips until the sugar is moist and fragrant. Add in the eggs, egg yolk, and salt. Beat on medium-high speed until the mixture is pale and thick and has a ribbon-like consistency when the batter is picked up with a whisk, about 5 minutes.Sift the flour and baking powder into the egg mixture and use a rubber spatula to gently fold until just combined. Slowly drizzle the melted butter into the batter, folding gently until fully incorporated.Transfer the batter into a piping bag fitted with a large plain piping tip, then refrigerate for at least 30 minutes up to 1 hour.
PIPE AND BAKE THE MADELEINESPreheat the oven to 375 F (190 C) and set a rack in the upper third of the oven. Get the madeleine pan and the batter from the fridge. Holding the piping bag at a 90-degree angle about 1⁄2 inch (1.25 cm) above the pan, pipe the madeleine batter into the cavities so that it fills each about three-quarters of the way to the top. No need to spread it to the edges. If you don't have a piping bag, then spoon the batter into each mold.Bake in the upper third of the oven until the madeleines are set, about 7-8 minutes. They are done when the tops spring back after lightly pressed with your finger.
SERVING AND STORINGUsing a small sieve, sprinkle confectioners’ sugar evenly over the fresh-baked madeleines, before serving. Madeleines are best enjoyed right after baking. But if there are leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave using LOW heat (I use defrost mode) for about 1 minute.