Ingredients (for 27 madeleines)
Cre: Pinterest
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup + 1 tablespoon sugar
- 1 teaspoon vanilla
- 3 large eggs at room temperature
- ½ cup melted unsalted butter
How to make Madeleine
In a large bowl, add 3 large eggs and beat for about 2 minutes until the color becomes slightly lighter.
Add the sugar and beat for 3–4 minutes until well mixed.
Add vanilla, or another flavor like orange or lemon zest, and beat for 1 minute.
Sift the flour, salt, and baking powder together to remove lumps.
Add the dry ingredients to the egg mixture and mix until combined. If you see small lumps, don’t worry—they will disappear after adding the butter.
Add the melted butter (make sure it is not hot) and mix until smooth.
Cover the batter and chill it in the fridge for 1–2 hours (or up to 12 hours). If you are short on time, you can put it in the freezer for a few minutes.
Preheat the oven to 180°C / 350°F for at least 20 minutes.
Prepare the pan: grease it with butter and dust with flour. Shake off any extra flour.
Take the batter out of the fridge but do not stir it. Scoop the batter into the center of each madeleine mold. Do not spread it.
If using a silicone mold, place it on a baking tray before putting it in the oven.
Bake on the middle rack for about 12 minutes, or until a toothpick inserted comes out clean.
Let the cakes cool in the pan for 3 minutes, then move them to a wire rack to cool completely.
Dust with powdered sugar before serving.
Notes
- Preheat the oven 20 minutes before baking.
- Use unsalted butter only.
- Use the same number of medium eggs, or 4 small eggs.
- Cover the batter while chilling to avoid fridge odors.
- Replace vanilla with orange or lemon zest if you like.
- Make sure the baking powder is fresh.
- You can chill the batter in the fridge or freeze it for a few minutes instead.