Ingredients
Equipment
Method
- spray and lightly dust it with flour.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale and fluffy. This can take about 5 minutes with an electric mixer.
- Add Flavor: Stir in the vanilla extract and lemon zest (or orange zest if you prefer).
- Combine Dry Ingredients: In another bowl, sift the flour, baking powder, and salt together. Gently fold the dry ingredients into the wet mixture using a spatula or a metal spoon.
- Incorporate Butter: Slowly pour in the melted butter, folding it carefully into the batter until it’s smooth. Make sure you don’t overwork the batter to maintain the airy texture.
- Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for about 30 minutes. Chilling the batter helps the madeleines rise properly and retain their shape.
- Fill the Pan: Spoon the batter into the madeleine pan, filling each mold about two-thirds full.
- Bake the Madeleines: Place the pan in the preheated oven and bake for 10-12 minutes, or until the madeleines are golden brown around the edges and have a domed shape.
- Cool: Remove the madeleines from the oven and let them cool in the pan for a couple of minutes. Then, transfer them to a wire rack to cool completely.
- Serve: Once cooled, dust the madeleines with powdered sugar if desired, and serve with tea or as a delicious snack.
Notes
torage: Madeleines are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To refresh, pop them in a preheated oven for 5-10 minutes at 160°C (320°F).
Flavor Variations: For a different flavor, try adding almond extract, a little orange zest, or even dipping the madeleines in melted chocolate once they’ve cooled.
Batter Tip: You can prepare the batter in advance and refrigerate it for up to 24 hours, which will allow the flavors to meld together more. Just remember to bring it to room temperature before baking.