Buttery French Madeleines With Delicate Golden Edges

Madeleines look simple until you chase that signature bump on the back, which only happens with a cold batter hitting a hot oven. I rest the batter in the fridge so the butter firms and the shell bakes up with a golden lip.

The preparation is simple and requires basic baking techniques. With the right ingredients and a bit of patience, you can create a delightful batch of these classic treats.

Classic French Madeleines Recipe

These Madeleines are characterized by their unique shell shape and a rich buttery flavor. They take about 30 minutes from start to finish and are best enjoyed fresh from the oven, accompanied by a cup of tea or coffee.

Ingredients

1/2 cup unsalted butter, melted and cooled
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (optional)
A pinch of salt
Powdered sugar for dusting (optional)

Instructions

Prepare the Pan: Preheat your oven to 375°F (190°C). Grease the madeleine molds with butter and lightly dust with flour, tapping out any excess.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt; set aside.
Beat the Eggs: In a large mixing bowl, whisk the eggs and granulated sugar until the mixture is pale and thick, about 5 minutes. Add vanilla extract and lemon zest.

Combine Wet and Dry Ingredients: Gently fold in the flour mixture until just combined. Then, gradually fold in the cooled melted butter until the batter is smooth.
Fill the Molds: Spoon the batter into the prepared madeleine molds, filling each cavity about 3/4 full.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers spring back when lightly touched.

Cool and Serve: Remove from the oven and let the madeleines cool in the pan for a few minutes before transferring them to a wire rack. Dust with powdered sugar if desired, and serve warm.