Name: Classic Madeleines with Lemon Zest
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 18 servings
Cuisine: French cuisine
Ingredients: 90 g all-purpose flour (sifted); 2 pcs large eggs; 70 g granulated sugar; 90 g unsalted butter (melted and cooled slightly); 1 tsp lemon zest (from 1 organic lemon); 0.5 tsp baking powder; 0.125 tsp salt; g butter (for greasing (softened); null); g all-purpose flour (for dusting; null)

Classic Madeleines with Lemon Zest - Image 1

Prep: 15 min • Cook: 10 min. The quintessential French Madeleines, light and airy, with a delicate shell shape and bright lemon notes, perfect for a traditional tea time. These small, shell-shaped sponge cakes are a beloved French classic, featuring a tender crumb and a beautiful 'hump' achieved with a quick temperature change during baking. The addition of fresh lemon zest provides a delightful aromatic lift, making them an ideal accompaniment to coffee or tea.

Preparation time: 15 min
Cooking time: 10 min
Total time: 25 min
Servings: 18
Course: Pastry or Bakery
Complexity: Easy

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Ingredients

3oz all-purpose flour(sifted)
2 pcs large eggs
2oz granulated sugar
3oz unsalted butter(melted and cooled slightly)
1 tsp lemon zest(from 1 organic lemon)
1/2 tsp baking powder
1/8 tsp salt

For the pan

g butter(for greasing (softened); null)
g all-purpose flour(for dusting; null)

Instructions

Preparation

Melt the butter in a small saucepan over low heat or in the microwave. Set aside to cool to room temperature.
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
Grease a madeleine pan thoroughly with softened butter and dust with flour, tapping out any excess. This step is crucial for easy release and a crisp shell.

Making the Batter

In a large bowl, whisk the eggs and granulated sugar together until combined and slightly pale.
Add the lemon zest to the egg mixture and whisk briefly to incorporate.
Gradually fold the dry ingredients (flour mixture) into the egg mixture until just combined. Be careful not to overmix.
Gently fold in the cooled melted butter until the batter is smooth and homogeneous. Do not overmix.
Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or preferably for 1-2 hours. Chilling the batter helps develop the distinctive 'hump'.

Baking Madeleines

Preheat your oven to 220°C (425°F) with a rack in the middle position.
Spoon about 1 tablespoon of chilled batter into each cavity of the prepared madeleine pan. Do not overfill; leave a little space for expansion.
Place the madeleine pan in the preheated oven. Immediately reduce the oven temperature to 180°C (350°F).
Bake for 8-12 minutes, or until the madeleines are golden brown around the edges and have developed a noticeable hump.
Remove the pan from the oven and immediately invert the madeleines onto a wire rack to cool completely. They are best enjoyed warm or at room temperature.

Nutrition

Servings: 18
Serving size (imperial): 0.9 oz

Nutrient	Per serving	Per 100 g	Total (18 servings)
Calories	115.5 kcal	462 kcal	2,079 kcal
Protein	1.5 g	6 g	27 g
Fat	6 g	24 g	108 g
Carbs	13.5 g	54 g	243 g

Tips

Chilling the batter is key for the signature 'hump'. Don't skip this step for perfect madeleines.
The initial high oven temperature followed by a reduction helps create the distinct rise.
Madeleines are best when freshly baked. Enjoy them plain, or with a dusting of powdered sugar.

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Instructions

Preparation

Melt the butter in a small saucepan over low heat or in the microwave. Set aside to cool to room temperature.
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
Grease a madeleine pan thoroughly with softened butter and dust with flour, tapping out any excess. This step is crucial for easy release and a crisp shell.

Making the Batter

In a large bowl, whisk the eggs and granulated sugar together until combined and slightly pale.
Add the lemon zest to the egg mixture and whisk briefly to incorporate.
Gradually fold the dry ingredients (flour mixture) into the egg mixture until just combined. Be careful not to overmix.
Gently fold in the cooled melted butter until the batter is smooth and homogeneous. Do not overmix.
Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or preferably for 1-2 hours. Chilling the batter helps develop the distinctive 'hump'.

Baking Madeleines

Preheat your oven to 220°C (425°F) with a rack in the middle position.
Spoon about 1 tablespoon of chilled batter into each cavity of the prepared madeleine pan. Do not overfill; leave a little space for expansion.
Place the madeleine pan in the preheated oven. Immediately reduce the oven temperature to 180°C (350°F).
Bake for 8-12 minutes, or until the madeleines are golden brown around the edges and have developed a noticeable hump.
Remove the pan from the oven and immediately invert the madeleines onto a wire rack to cool completely. They are best enjoyed warm or at room temperature.

Nutrient

Per serving

Per 100 g

Total (18 servings)

Calories

115.5 kcal

462 kcal

2,079 kcal

Protein

1.5 g

6 g

27 g

Fat

6 g

24 g

108 g

Carbs

13.5 g

54 g

243 g