AuthorSarah RacineCategoryCookies, DessertDifficultyIntermediateYield = 24 original size or 48 mini size
Madeleines are a classic French treat, perfect for an afternoon pick me up with a cup of tea or coffee. A cross between a cake and a cookie, these sweets get their special shape and texture from their hallmark scalloped pan. They simply are not madeleines unless they are baked in this pan, link below.
Classically flavored with lemon, this version contains lemon and vanilla for a light and addictive treat. You'll be hooked! For serving, simply dust with powdered sugar or dip partially in chocolate for extra deliciousness.
350F, or 325F convection, middle rack
Grease madeleine pans generously and place greased pans in the freezer.
Freezing the pans will help the madeleines to puff up and create their distinctive hump.
In a 5-6 quart bowl and electric mixer with paddle attachment, mix in this order. Remember, an electric mixer is strongly recommended because you are trying to create an emulsion between the fat and the batter by mixing vigorously.
-Sugar and eggs- paddle until smooth and frothy on medium high speed, for 2 minutes .
-vanilla and lemon zest, paddle until incorporated for 1 minutes .
-In a separate bowl, take all dry ingredients (flour, salt) and whisk for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Add all dry into the mixing bowl, and gently paddle in dry ingredients on a medium low speed until batter just comes together, 45 seconds , DO NOT OVERMIX! You want to develop as little gluten as possible to prevent a tough and dry texture.
-Lastly, slowly drizzle in your melted butter while mixing on a low speed. Only drizzle more butter if it's mixed in thoroughly; briefly stop pouring if you see butter pooling at the top of the batter. Once half your butter is added, your emulsion is likely successful and you can pour the butter in slightly quicker. This whole process should take about 1 minutes .
Divide the madeleine batter evenly between each scallop, using 1 tablespoon for regular size madeleines and 1 teaspoon for mini madeleine pans.
For the neatest madeleine, do not overfill your tins! If you have extra batter left over, that is fine, It is better to not use it all (or bake off excess batter in a small pan to create scraps or cake crumbs) then to overfill your pans.
Chill your filled pans for 10 minutes before baking. Again, this helps create the signature hump in the madeleine by solidifying the butter in the batter which helps the madeleines rise more quickly in the oven.
Bake until madeleines are set and lightly browned, 13-16 minutes, rotating the pan after 10 minutes.
The madeleines should spring back completely if lightly touched in the center. It is strongly recommended you rotate your pan half way through baking to ensure an even bake.
Remove each madeleine from the pan by lightly lifting each one out of the scallop with a fork. Serve slightly warm, optionally dusted with powdered sugar or drizzled/dipped in melted chocolate.
Ingredients
Directions
350F, or 325F convection, middle rack
Grease madeleine pans generously and place greased pans in the freezer.
Freezing the pans will help the madeleines to puff up and create their distinctive hump.
In a 5-6 quart bowl and electric mixer with paddle attachment, mix in this order. Remember, an electric mixer is strongly recommended because you are trying to create an emulsion between the fat and the batter by mixing vigorously.
-Sugar and eggs- paddle until smooth and frothy on medium high speed, for 2 minutes .
-vanilla and lemon zest, paddle until incorporated for 1 minutes .
-In a separate bowl, take all dry ingredients (flour, salt) and whisk for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Add all dry into the mixing bowl, and gently paddle in dry ingredients on a medium low speed until batter just comes together, 45 seconds , DO NOT OVERMIX! You want to develop as little gluten as possible to prevent a tough and dry texture.
-Lastly, slowly drizzle in your melted butter while mixing on a low speed. Only drizzle more butter if it's mixed in thoroughly; briefly stop pouring if you see butter pooling at the top of the batter. Once half your butter is added, your emulsion is likely successful and you can pour the butter in slightly quicker. This whole process should take about 1 minutes .
Divide the madeleine batter evenly between each scallop, using 1 tablespoon for regular size madeleines and 1 teaspoon for mini madeleine pans.
For the neatest madeleine, do not overfill your tins! If you have extra batter left over, that is fine, It is better to not use it all (or bake off excess batter in a small pan to create scraps or cake crumbs) then to overfill your pans.
Chill your filled pans for 10 minutes before baking. Again, this helps create the signature hump in the madeleine by solidifying the butter in the batter which helps the madeleines rise more quickly in the oven.
Bake until madeleines are set and lightly browned, 13-16 minutes, rotating the pan after 10 minutes.
The madeleines should spring back completely if lightly touched in the center. It is strongly recommended you rotate your pan half way through baking to ensure an even bake.
Remove each madeleine from the pan by lightly lifting each one out of the scallop with a fork. Serve slightly warm, optionally dusted with powdered sugar or drizzled/dipped in melted chocolate.
