Madeleines

These classic French madeleines combine light, airy texture with vanilla and lemon flavors, baked in traditional shell-shaped molds until golden. Best enjoyed fresh the day they're made. Let me share my secrets for making perfect madeleines those delicate French butter cakes that bring such elegance to any tea time. After perfecting this recipe I've discovered how to achieve those signature golden shells with their distinctive bumps. The way they fill the kitchen with warm butter and citrus aromas while baking is absolutely magical. Pure French Charm What makes madeleines so special is their unique texture light as air with edges that crisp up beautifully. They're surprisingly simple to make yet feel so sophisticated. My friends always think I've spent hours in the kitchen when these little beauties appear on the dessert plate. What You'll Need Cake Flour: For perfect lightness. Fresh Eggs: Room temperature only. Sweet Butter: The best you can find. Fresh Lemon: Just the zest. Pure Vanilla: Never imitation. Let's Start Baking Begin with Care Prepare your pan with love. Create Air Whip those eggs until ribbony. Fold Gently Keep that precious air in. Bake with Attention Watch for golden perfection. Success Secrets The key to perfect madeleines lies in temperature and technique. Everything at room temperature and gentle folding creates that distinctive light texture. And don't skip chilling the pan it helps form those beautiful bumps. Make Them Your Own While classic madeleines are wonderful try adding different citrus zests or dipping them in chocolate. They're best enjoyed fresh still slightly warm from the oven with a cup of tea or coffee. Use your ← → (arrow) keys to browse Frequently Asked Questions Why beat eggs until ribbons form? The ribbon stage is crucial for creating the light, airy texture characteristic of madeleines. Why bake one pan at a time? Single pan baking ensures even heat distribution and consistent results across all cookies. Can I use different citrus? Yes, orange zest can be substituted for lemon. Avoid the bitter white pith when zesting. How long do they keep? Madeleines are best enjoyed the day they're made but can be stored in an airtight container for up to 1 day. Why rotate the pan while baking? Rotating ensures even browning and helps achieve the characteristic bump on the madeleines. Madeleines Classic French madeleines that are light and airy with a golden exterior. Flavored with vanilla and lemon zest, these shell-shaped cookies are perfect with tea. Prep Time 15 Minutes Cook Time 10 Minutes Total Time 25 Minutes Difficulty: Intermediate Cuisine: French Yield: 24 Servings (24 madeleines) Dietary: Vegetarian Use your ← → (arrow) keys to browse Ingredients 01 1 cup (120g) cake flour. 02 1/2 teaspoon baking powder. 03 1/4 teaspoon salt. 04 2 large eggs, room temperature. 05 1 large egg yolk, room temperature. 06 1/2 cup (100g) granulated sugar. 07 1 tablespoon vanilla extract. 08 1 tablespoon lemon zest. 09 1/2 cup (115g) unsalted butter, melted and cooled. 10 Powdered sugar for dusting (optional). Instructions Step 01 Preheat oven to 375°F. Grease 24 madeleine molds. Step 02 Whisk flour, baking powder, and salt together. Step 03 Beat eggs and yolk until frothy, about 5 minutes. Add sugar, vanilla, and zest; beat until thick and ribbony, 5 more minutes. Step 04 Sift flour mixture into eggs, fold gently. Fold in melted butter until incorporated. Step 05 Spoon into molds. Bake 8-10 minutes until golden, rotating halfway. Cool 10 minutes in pan, then on rack. Use your ← → (arrow) keys to browse Notes Best eaten same day. Bake one pan at a time. Can use orange zest instead of lemon. Tools You'll Need Madeleine molds. Stand mixer or hand mixer. Wire cooling rack.