Classic French Madeleines
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! On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/classic-french-madeleines/
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Ingredients
- 150 grams (2/3 cup) unsalted butter
- 15 grams (1 tablespoon) freshly squeezed lemon juice
- 3 grams (1 tablespoon) freshly grated lemon zest
- 150 grams (3/4 cup) white granulated sugar
- 150 grams eggs, at room temperature (about 3 large eggs in North America region)
- 19 grams 1 egg yolk egg yolk from a large egg, at room temperature
- 1 teaspoon salt
- 190 grams (1 ½ cups) all-purpose flour, plus more for dusting the pans *if measuring by cups, use the spoon and level method
- 5 grams (1 teaspoon) baking powder
- confectioner's sugar for 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 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 remaining cooled melted butter, then set aside as you prepare the rest of the batter.150 grams (2/3 cup) unsalted butter, 15 grams (1 tablespoon) freshly squeezed lemon juice
- MAKE THE MADELEINE BATTER:In 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.3 grams (1 tablespoon) freshly grated lemon zest, 150 grams (3/4 cup) white granulated sugar
- 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.150 grams eggs, at room temperature, 19 grams 1 egg yolk egg yolk from a large egg, at room temperature, 1 teaspoon salt
- 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.190 grams (1 ½ cups) all-purpose flour, plus more for dusting the pans, 5 grams (1 teaspoon) baking powder
- 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.confectioner's sugar
Servings: 30 madeleines
