Description
Delicate lemon-scented Madeleines from France offer a delightful shell-shaped treat with buttery richness. Sweet shells pair perfectly with afternoon tea, inviting you to savor elegant French pastry craft.
Ingredients
Scale
- 3 large eggs (room temperature)
- 1 cup (128 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 stick (113 g / 4 oz) unsalted butter (melted and browned)
- 2 tsps vanilla extract
- 1 ½ tsps lemon zest (finely grated)
- 1 ¼ tsps baking powder
- ¼ tsp salt
- ½ cup (60 g) confectioners sugar (sifted, optional)
Instructions
- Brown Butter Preparation: Carefully melt butter in a heavy saucepan, cooking on low heat until milk solids transform to a rich golden hue, developing deep, nutty flavors. Remove from heat and infuse with vanilla extract and lemon zest, then set aside to cool completely.
- Dry Ingredients Blend: Sift together flour, baking powder, and salt in a mixing bowl, creating a uniform dry mixture that will ensure smooth texture in the final pastry.
- Egg Transformation: Utilize a stand mixer to whip eggs and sugar, gradually increasing speed until the mixture becomes thick, pale, and voluminous, creating a light, aerated base for the madeleines.
- Batter Integration: Delicately fold flour mixture into egg base in gentle, minimal strokes, then smoothly incorporate the cooled browned butter, maintaining the batter’s delicate structure.
- Chilling Phase: Seal batter and refrigerate for at least 4 hours, allowing flavors to meld and develop complexity while resting.
- Mold Preparation: Thirty minutes before baking, heat oven to 375°F (190°C). Meticulously brush madeleine molds with butter and dust with flour, ensuring effortless release after baking.
- Baking Process: Precisely distribute batter into prepared molds, then bake until golden and showcasing the characteristic shell-like “belly” rise, approximately 12 minutes.
- Finishing Touch: Briefly cool madeleines in the pan, gently unmold, and dust with a light veil of powdered sugar, serving while still warm for optimal taste and texture.
Notes
- Master Brown Butter Technique: Carefully brown butter to develop deep, nutty flavor without burning; watch color and smell for perfect golden transformation.
- Chill Batter Strategically: Refrigerating batter develops signature hump and allows flavors to meld, creating more complex taste and better texture.
- Prepare Molds Meticulously: Generously butter and flour madeleine molds to ensure effortless release and beautiful shell-like shape without sticking.
- Precise Baking Window: Bake exactly 12 minutes for golden edges and soft center; overcooking leads to dry, tough madeleines and loses delicate texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 70 mg