Madeleines are probably my favorite thing to make these days because they are so easy and only takes 10 minutes to bake! They taste like if cookie and cake had a baby. It is perfect to make for your friends, family and loved ones. This recipe will make you the tastiest madeleines in the world I guarantee you!
Overview:
Total Time: 1 Day and 10 mins
Prep Time: 30 mins
Chill Time: Overnight
Cook Time: 10 mins
What youâll need:
Madeleines Baking Mold
Pastry Brush
Sifter
Lemon Zest Grater
Spatula
A Few Big Mixing Bowls
Ingredients:Â
(This recipe makes you 24 madeleine, aka 2 baking molds)
Unsalted Butter (Melted): 170g
Lemon Zest: 1 Whole Lemon
Vanilla Extracts: 1 tsp
Granulated Sugar: 70g
Honey: 40g
Salt: 1/2 tsp
Whole Egg (Room Temperature): 3 Large Eggs
Cake Flour: 170g
Baking Powder: 6g
Lemon Juice: 2 - 3 tsp
Honey:Â Honey is very important in this recipe because it helps to keep those madeleines moist. We all want moist madeleines right? It also help the baked goods caramelize better on the outside while baking in the oven.
Cake Flour: Make sure that you are using cake flour to get that fluffy and caky texture. I've never tried making them with all purpose flour but I guess it won't be as fluffy as making them with cake flour.
Room Temperature Eggs: Make sure to use room temperature eggs so they will mix better with the ingredients. Using eggs out from the fridge will result in not getting that silky textured batter and cold eggs also don't mix well with ingredients. Soak your eggs in warm water so they can reach room temperature faster!
Baking Powder: Make sure that you are measuring your baking powder. I added too much one time and they came out way too fluffy and don't even taste like madeleines anymore.
Instructions:
Batter:
Melt butter in microwave (make sure to cover it slightly)
In a large bowl, add sugar and zest your lemon onto the sugar and whisk. (This smells sooooo good!)
Add room temperature eggs, vanilla extracts and honey into your sugar mixture and whisk evenly.
In another bowl, sift cake four, salt and baking powder and whisk together.
Fold dry ingredients into your egg mixture until just combined.
Add melted butter into the mixture and mix until just combined.
Cover and chill in the fridge overnight.
Pan:
Brush baking mold with melted butter.
Sift all purpose flour onto the plan.
Chill your pan in the fridge for 30 minutes before baking.
Ready to Bake:
Move your batter from the fridge to the freezer 10 minutes before you bake them.
Preheat oven to 400F.
Grab your chilled pans from the fridge and fill them with the batters.
Put your pans into the oven and then lower your oven temperature to 360F.
Bake for 10 minutes.
Grab them out of the oven and use a fork to flip them up side down to allow cool.
Enjoy!
Pro Tips For Making Perfect Madeleines:
Freeze your batters in the freezer before baking will help create that perfect bump in the middle.
Chill your batters overnight can allow the cake flour to absorb the wet ingredients and result in a more fluffy texture.
Add honey will ensure your madeleine stays moist in the container for up to 3 days.
Your must zest your lemons yourself! It will taste 100x better with real and fresh lemon zests.
Some Possible FAQs:
How should I store my Madeleines? : Store in an air tight container in room temperature for 3 days and in the fridge for up to 5 days! They will still taste good in room temperature because this recipe makes you moist madeleines!
What if I don't have cake flour? : You can still try making them with all purpose flour, but the texture will not be as delicate as madeleines made with cake flour.
Do I need to add lemon? : No you certainly don't have to. You can opt for matcha powder, ube powder and cocoa powder if you'd like to try other flavors. Lemon is the most classic flavor of madeleines and I personally love them the most!
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