Lemon Madeleines Recipe (French Classic)

  • Preparation 20 min
  • Refrigeration 30 min
  • Cooking 12 min
  • Servings 15
  • Freezing I do not suggest

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Madeleines

  • 1/2 cup (113 g) unsalted butter
  • 2 large eggs, at room temperature
  • 1/2 cup (100 g) granulated sugar
  • Zest of 1 large lemon, about 1 1/2 tbsp
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (5 ml) pure vanilla extract
  • 1 cup (115 g) all-purpose flour, sifted
  • 1/2 tsp (2 ml) baking powder
  • 1/8 tsp (0.5 ml) salt

Pan and finish

  • 2 tbsp (28 g) unsalted butter, melted
  • Icing sugar, for dusting (optional)

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Preparation

  • Melt the 1/2 cup of butter in a large bowl, in the microwave or on the stove, and set it aside to cool while you make the rest.
  • With an electric mixer fitted with the whisk, beat the eggs and sugar on high speed for at least 8 minutes. The mixture should be thick, pale, and fall in a ribbon that holds for a few seconds on the surface when you lift the whisk.
  • Add the zest, lemon juice and vanilla, and whisk just to combine. Everything after this is done by hand, the mixer is finished.
  • In a small bowl, whisk the flour, baking powder and salt. With a silicone spatula, fold the dry mixture in, half at a time. Handle the batter gently so you do not deflate the eggs.
  • Fold 1/4 cup of batter into the melted butter and stir until fully combined, about 1 minute. Pour that back into the rest of the batter and fold gently. The batter will be thick, silky and glossy.
  • Cover and refrigerate 30 minutes.
  • Toward the end of the rest, preheat the oven to 350 °F (177 °C), on conventional heat, not convection.
  • Melt the remaining 2 tbsp of butter. With a pastry brush, lightly coat each cavity of the madeleine pan, even if the pan is nonstick.
  • The batter will be airy and spongy after resting, which is what you want. Do not deflate it. Drop 1 heaping tablespoon of batter into the center of each cavity, without spreading it to the edges. The cavity should be three-quarters full, no more.
  • Bake 12 minutes, without ever opening the oven door. The madeleines are done when the tops spring back under light finger pressure.
  • Turn the pan over onto the counter, then transfer the hot madeleines to a rack.
  • Wash and butter the pan again, then bake the rest of the batter, keeping it in the fridge between batches. With a 16-well pan, it all goes in at once.
  • Dust with icing sugar if you like, and serve warm.