French Madeleines are our favorite snack for tea time or coffee combo. Your family and friends will love its buttery flavor and light, fluffy texture. Let’s get baking! On y Va!
I used to buy these soft, buttery cakes in the boulangerie before going home. Living in Paris for quite a while now, this is one of our favorite French indulgences just like Tarte Fine aux Pomme. You can also buy them commercially packed in groceries but I like the ones freshly baked in bakeshops. We love them so much that I make my own now! Madeleines are best eaten the day they are made. But they will last in the refrigerator for 2-3 days. Without powdered sugar, place them in an air-tight container, and then bring to room temperature. Just before serving you can dust with powdered sugar.
A favorite of the French novelist Marcel Proust, I’m sure it will be yours too. Even though they’re referred to as cookies because they are typically served with tea, but technically they’re cakes. To make everybody happy we can say that madeleines are sponge-cake cookies! Fair enough? Easy Madeleine Recipe will have you whipping up Madeleines like a pro in no time!
The secret ingredient is always LOVE
Tips for French Madeleines
- To make this recipe, you will need a Madeleine mold. If you don’t already own one, here’s a link where you can get one. Or buy from a baking supply store near you.
- Eggs must be at room temperature before using them in this recipe.
- When beating eggs and sugar together, you’re going to want to gradually add the sugar into the eggs, and beat the mixture for a long time; about 3 to 4 minutes. You’ll want the mixture to be pale and very thick.
- They’re ready when their top smooth part has risen and they’re golden brown.
- The batter must be refrigerated for a minimum of 1 hour. The good news? You can keep it in the fridge for up to 2 days!
- 3 eggs
- ⅔ cups granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbsp melted butter
- 3 tbsp powder sugar for dusting madeleines
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar.
- Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it's very thick and pale in color, about 3 to 4 minutes. Add vanilla and lemon zest and whip for a few seconds.
- In a mixing bowl, sift flour and whisk together the baking powder and salt.
- Using a silicon spatula, fold in the flour mixture into the egg mixture in three additions, stirring just until combined.
- Fold in the melted butter until well combined.
- Cover the bowl and refrigerate for at least 1 hour but you can chill up longer for better results.
- 30 minutes before baking. Preheat the oven to 350° (F) or 170° (C). Generously brush the molds of your madeleine pan with butter so they will not stick.
- Using a a spoon or medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don't need to spread the batter, it will spread out by itself and keep a more uniform shape that way.
- Bake 8-10 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool
- Dust with powdered sugar and serve with tea or coffee! Bon Appetit!