Description
Julia Child’s classic French madeleines offer delicate shell-shaped sponge cakes with rich buttery flavor and golden edges. Sweet memories of Parisian bakeries emerge with each delicate, lemony bite that welcomes you into a moment of pure culinary elegance.
Ingredients
Scale
Wet Ingredients:
- 2 large eggs, at room temperature
- ½ cup (113 grams) unsalted butter (plus another 2 tablespoons for the pan)
- 1 teaspoon pure vanilla extract
- 2 teaspoons lemon zest
Dry Ingredients:
- ½ cup (100 grams) granulated sugar
- 1 cup (125 grams) sifted all-purpose flour
- ½ teaspoon baking powder
- 1/8 teaspoon salt
Finishing Ingredient:
- Optional: Confectioners’ sugar for sprinkling on top
Instructions
- Gently melt 1/2 cup (113 grams) of unsalted butter using either a microwave or stovetop method, then transfer to a mixing bowl and allow to cool slightly.
- Utilize an electric mixer with a whisk attachment to vigorously combine eggs and sugar, whipping at high speed for approximately 8 minutes until the mixture transforms into a thick, pale, ribbon-like consistency. Incorporate lemon zest and vanilla extract during the final moments of mixing.
- In a separate clean bowl, thoroughly blend flour, baking powder, and salt using a whisk to ensure even distribution of dry ingredients.
- Carefully fold the dry ingredient mixture into the egg mixture in two separate additions, maintaining the delicate airiness of the batter by using gentle, deliberate folding motions with a silicone spatula.
- Create a smooth integration by extracting 1/4 cup of batter and mixing it directly into the melted butter until completely harmonized, then reintroduce this buttery mixture back into the primary batter, resulting in a glossy, silky texture.
- Protect the batter by covering and refrigerating for 30-60 minutes, being cautious not to exceed the recommended chilling time to prevent butter solidification.
- Preheat the oven to 350°F (177°C). Melt an additional 2 tablespoons (28 grams) of butter and meticulously brush the madeleine pan’s scalloped wells, ensuring complete coverage even for nonstick surfaces.
- Precisely portion approximately 1 tablespoon of batter into the center of each pan well, allowing the mixture to naturally settle without spreading. If using a single pan, keep remaining batter refrigerated during the initial baking batch.
- Position the pan in the preheated oven and bake for 10-12 minutes, monitoring until the tops exhibit a springy resistance when gently pressed.
- Immediately invert the pan onto a clean counter surface, releasing the madeleines, and transfer them to a wire cooling rack. Optional: Dust with confectioners’ sugar for an elegant finishing touch.
Notes
- Master the egg-sugar mixture by vigorously whisking for 8-10 minutes until the batter transforms into a pale, thick, and voluminous cream that forms ribbons when lifted.
- Handle flour incorporation with extreme care, using a delicate folding technique that preserves the precious air bubbles created during the initial beating process.
- Refrigeration becomes a crucial step for developing signature madeleine bumps, allowing the batter to rest and stabilize for precisely 30-60 minutes before baking.
- Prepare the madeleine mold meticulously by generously coating every crevice with melted butter, ensuring a flawless release and beautiful shell-like shape.
- Watch baking time like a hawk, removing the delicate shells the moment they develop a golden edge and spring back with a gentle touch, typically around 8-10 minutes in a preheated oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 239 kcal
- Sugar: 13 g
- Sodium: 49 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 105 mg