Vanilla Madeleines
Coooking Temperature: 350°F/ 177°C/ Gas Mark 4
Calories: 83kcal
Adjust Servings Here: 20 cakes
Description
This is the best recipe for madeleines. It uses easy-to-find ingredients that are mostly pantry staples. These are little tea cakes that are baked in a special shell shape madeleine pan. The batter takes about 10 minutes to prep and 10 minutes to bake.
Ingredients
- 2 Eggs
- ½ cup (100 g) Sugar
- 2 tablespoon Honey
- 1 teaspoon Vanilla extract
- ½ cup (113 g) Butter unsalted, melted
- 1 teaspoon Lemon juice
Dry ingredients
- 1¼ cup (160 g) All-purpose flour
- ⅛ teaspoon Salt
- 1 teaspoon Lemon zest
- ¼ teaspoon Baking powder
Instructions
- Dry ingredients - combine flour, salt, baking powder. Sift it at least once if possible twice. Set aside.Pro tip - Sifting the dry ingredients will make the madeleines light and airy.
- In a microwave-safe bowl, melt the butter. Then, add the lemon juice and zest. Let cool completely. Pro tip - It is important that the melted butter is cooled before adding it to the batter. Otherwise, it will lose volume.
- In the bowl of a stand mixer with the whisk attachment, whip the eggs for two minutes. Then, gradually add the sugar while whipping it at the same time.
- Next, add the honey and vanilla extract. Then, fold in the flour mixture followed by the melted butter. Pro tip - Fold the flour and butter in gently so you don't lose all the volume in the whipped eggs.
- Cover the bowl with plastic wrap and let it chill in the fridge for 30 to 45 minutes. Pro tip - Do not chill for longer than 60 minutes. Otherwise, the butter will become solid and difficult to pipe. Alternatively, you can chill the batter for up to 2 days just make sure to thaw at room temperature for at least 30 minutes before piping.
- About 10 minutes before baking, preheat the oven to 350°F / 177°C / Gas Mark 4. Generously, grease each cavity of the madeleine pan or mold with butter and flour. Dust off excess flour by tapping the mold upside down. Pro tip - You want a thin coating of flour in the mold. Otherwise, the flour will burn and cause the madeleines to be very dark.
- Pour the chilled batter into a piping bag and pipe the batter into the prepared madeleine mold cavities. Tap the tray on the counter a few times to help the batter settle. Pro tip - If you have only one madeleine pan, save the remaining batter in the fridge while the first batch is baking.
- Bake in the oven on the center rack for 10 to 12 minutes, until they are lightly golden and the top springs back when touched.
- When baked, transfer the madeleines to a cooling rack and cool completely. Dust with powdered sugar before serving. Pro tip - These are best served soon after they are ready. They do dry quickly so keep them covered under plastic wrap to stay fresh.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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