cook: 12 mins
inactive: 4 hours
total: 32 mins
yield: 20 madeleines
just like the ones you’d find in a Parisian boulangerie! These soft cookie cakes are so good with a cup of tea!
- First things first! To make this recipe, you will need a Madeleine mold. If you don’t already own one, here’s a link to the best madeleine pan.
- Now that we’ve got that out of the way, let’s discuss brown butter! Because it’s the very first step in this recipe and it’s an important one. To brown butter you’ll need a saute pan, butter, and a little patience. You’ll melt the butter as normal, then continue cooking it over medium heat – stirring occasionally – until it reaches a golden brown color. Watch your butter closely as it browns, because it can burn easily! Once it’s nice and golden brown, remove it from the heat and pour it into a heatproof bowl – being sure to scrape all of the golden bits off the bottom of the pan. And that’s it! Easy, right? You’ll want to do this step first because the butter needs to cool a bit before being added to the batter.
- Because cold ingredients don’t bond, your eggs must be at room temperature before using them in this recipe.
- One of the most important steps in this recipe is beating the eggs and sugar together. You’re going to want to gradually add the sugar into the eggs, and beat the mixture for a long time; about 3 to 4 minutes. I find 3 and 1/2 minutes is my “magic number”, but visually you’ll want the mixture to be pale and very thick.
- And the hardest part of this recipe?! The waiting! The batter must be refrigerated for at least 4 hours. The good news? You can keep it in the fridge for up to 2 days!
- When it’s time to bake the madeleines, you’ll want to grease your mold generously with softened butter and a dusting of flour. Otherwise, they’ll stick.
- Finally, be sure to keep an eye on them as they bake. They’re ready when their “bellies” have risen and they’re golden brown.
- 1 stick (4 ounces) unsalted butter, melted until browned
- 2 teaspoons vanilla extract
- 1 and 1/2 teaspoons lemon zest, finely grated
- 1 cup all-purpose flour
- 1 and 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
- Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it’s very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicone spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.
- Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.
- 30 minutes before you’re ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.
- Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don’t need to spread the batter.
- Bake for 12 minutes, or until the “bellies” have risen and they’re golden brown.
- Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge of the cakes until they release.
- Dust with confectioners’ sugar and serve warm, with coffee or tea.