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Classic French Madeleines

Light, buttery shell-shaped sponge cakes with a hint of lemon and vanilla.
Prep Time20 minutes
Cook Time12 minutes
Total Time4 hours 32 minutes
Servings: 20 madeleines

Ingredients

  • 1 stick (4 ounces) unsalted butter melted until browned
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon zest finely grated
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup confectioners' sugar sifted, optional (for dusting)

Instructions

  • Cut the butter into tablespoons and melt it in a heavy saucepan over medium heat; once melted, reduce heat to low and cook until the milk solids sink and turn golden brown, about 10 minutes.
  • Remove the browned butter from heat and pour into a small bowl; stir in the vanilla and lemon zest and set aside to cool.
  • In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium while gradually adding the granulated sugar; then increase to medium-high and whip until very thick and pale, about 3–4 minutes.
  • Turn off the mixer and use a silicone spatula to fold the flour mixture into the whipped eggs in three additions, mixing only until combined.
  • Fold the cooled browned butter mixture into the batter until just incorporated.
  • Cover the bowl and refrigerate the batter for at least 4 hours, or up to 2 days.
  • About 30 minutes before baking, preheat the oven to 375°F (190°C). Generously brush madeleine molds with butter and lightly dust with flour.
  • Using a medium cookie scoop, place level scoops of batter into the center of each mold; do not spread the batter.
  • Bake for about 12 minutes, until the madeleines have risen and are golden brown.
  • Cool the madeleines in the pan on a cooling rack for 1–2 minutes, then gently loosen them from the molds, using a small knife if they stick.
  • Dust with sifted confectioners' sugar, if using, and serve warm.

Equipment

  • heavy saucepan
  • small bowl
  • medium mixing bowl
  • stand mixer with whisk attachment
  • silicone spatula
  • madeleine pan
  • cooling rack
  • Measuring cups and spoons

Notes

  • Chill the batter at least 4 hours for best texture.
  • Use room-temperature eggs for better volume.
  • Brown the butter carefully to avoid burning.
  • Generously butter and flour the pan to prevent sticking.