Classic French Madeleines
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Classic French Madeleines

Its been a while since I've been eyeing these cute shell shaped cakes. I had no clue how it tasted but was intrigued as many were raving about the Petite Madeleine. The ingredients were very simple , but getting the little humps on them are said to be really difficult. I tried this recipe out and seriously its bliss to bake them... They came out all golden yellow with humps, crispy edges and an absolutely delightful taste!

Lejna Ramachandran

Ingredients

15-serving
  1. 2/3 Cup All purpose flour
  2. 3/4 Teaspoon Baking Powder
  3. Pinch Salt
  4. 1/2 Cup Castor Sugar
  5. 1 Lemon zest
  6. 2 Eggs , room temperature
  7. 2 Teaspoons Vanilla Essence
  8. 6 Tablespoons Butter , melted and cooled
  9. Icing sugar

Method

10 mins
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    Whisk together the flour, baking powder and salt and keep close at hand.

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    Rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant.

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    Beat the eggs and sugar together on medium-high speed until they are pale, thick and light, 2 to 3 minutes; beat in the vanilla. Grab a large rubber spatula and very gently fold in the dry ingredients followed by the melted butter.

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    Press a piece of plastic wrap against the surface of the batter and chill the batter for at least 3 hours or, if you have the time, overnight.

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    Preheat the oven to 190 degrees. Butter the madeleine moulds, dust the insides with flour and tap out the excess. If you have a nonstick madeleine mould, give it a light coating of vegetable cooking spray.

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    Spoon the batter into the molds, filling each one almost to the top. DO NOT SPREAD THE BATTER. Bake the large madeleines for 11 to 13 minutes and the minis for 8 to 10 minutes, or until the madeleines are golden and the tops spring back when touched.

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    Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Transfer the cookies to a rack to cool to just-warm or to room temperature.

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    Dust the tops with confectioners’ sugar and serve the sweets with tea or espresso.

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