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I gotta say, before even getting into the recipe, I would highly recommend using a metal madeleine pan as opposed to silicone madeleine pan. The silicone, from what I have experienced, doesn't brown the bottom as well. It doesn't affect flavor so if its what you have, it completely works! I find this recipe to really
I got this recipe from Sally's Baking Addiction! I have to say I would love to keep looking at more Madeline recipes to see if I can fine tune and tweak to make the perfect madeleine. Potentially the flavor add-ins or browning the butter would take it up a notch. I have never made them before so for my first go at it, I am really pleased! They are fairly simple to make and aesthetically very pleasing.
If you're looking for a madeleine pan from Amazon, check this one out here.
INGREDIENTS
½ cup Unsalted Butter + 2 tbs. melted for the pan
2 large Eggs, at room temperature
½ cup Granulated Sugar
2 tsp. Lemon Zest
1 tsp. Vanilla Extract
1 cup All-Purpose Flour, sifted
½ tsp. Baking Powder
⅛ tsp. Salt
INSTRUCTIONS
Melt the butter in a large bowl and set aside to slightly cool as you prepare the rest of the batter. You can melt it in the microwave or melt it/brown it on the stovetop then transfer to a large bowl. Browning will add more flavor and depth to your madeleine.
Using a hand mixer, beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the beaters. Beat in the lemon zest and vanilla extract until combined.
In a small bowl, whisk together the flour, baking powder. Using a silicone spatula, gently fold into egg mixture. I suggest carefully folding in half of the flour mixture, then folding in the other half. Make sure you’re very careful and don't over mix.
Stir ¼ cup of the batter into the melted butter. It will take a minute to fully incorporate. Then stir it all into the rest of the batter. The batter will be thick, silky, and shiny.
Cover the batter and chill in the refrigerator for 30-60 minutes. Try not to chill any longer than this as the butter in the batter will begin to solidify.
During the last few minutes of chilling, preheat the oven to 350°F.
Melt the 2 tbs. of butter in a small dish. Using a pastry brush, lightly brush the madeleine pan with melted butter. Freeze the madeleine pan for a couple minutes and let the butter harden.
The batter will be quite airy and spongey after resting. This is good! Do not try to deflate it. Spoon 1 generous tbs. of batter into the center of each scalloped well. No need to spread it to the edges. Just plop it in the center. (Cover and refrigerate remaining batter if you do not have 2 madeleine pans to bake the batter all at once.)
Bake for 10-12 minutes. The madeleines are done when the edges have browned and the hump has formed in the center. Let them cool for 5 minutes.
Once cooled, invert the pan onto the counter. Transfer the warm madeleines to a wire rack to lightly cool.
Once cooled, lay a dollop of chocolate in the madeleine pan and and place your madeleines in, lightly pushing down. Place in the fridge until chocolate is solid.
These dry out very quickly; I find baked and covered madeleines lose their texture even after a day. I personally made these a day in advance and placed them in the fridge. I can't imagine not making in advance so maybe I will look into more recipes!
Melt the butter in a large bowl and set aside to slightly cool as you prepare the rest of the batter. You can melt it in the microwave or melt it/brown it on the stovetop then transfer to a large bowl.
Browning will add more flavor and depth to your madeleine.
Using a hand mixer, beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the beaters.
Beat in the lemon zest and vanilla extract until combined. Cold eggs will have a harder time getting to the right consistency.
In a small bowl, whisk together the flour, baking powder.
Using a silicone spatula, gently fold into egg mixture. I suggest carefully folding in half of the flour mixture, then folding in the other half.
Make sure you’re very careful and don't over mix.
Stir ¼ cup of the batter into the melted butter. It will take a minute to fully incorporate. Then stir it all into the rest of the batter. The batter will be thick, silky, and shiny.
Cover the batter and chill in the refrigerator for 30-60 minutes. Try not to chill any longer than this as the butter in the batter will begin to solidify.
During the last few minutes of chilling, preheat the oven to 350°F.
Melt the 2 tbs. of butter in a small dish. Using a pastry brush, lightly brush the madeleine pan with melted butter. Freeze the madeleine pan for a couple minutes and let the butter harden.
The batter will be quite airy and spongey after resting. This is good! Do not try to deflate it. Spoon 1 generous tbs. of batter into the center of each scalloped well. No need to spread it to the edges. Just plop it in the center.
Cover and refrigerate remaining batter if you do not have 2 madeleine pans to bake the batter all at once.
Bake for 10-12 minutes. The madeleines are done when the edges have browned and the hump has formed in the center. Let them cool for 5 minutes.
Once cooled, invert the pan onto the counter. Transfer the warm madeleines to a wire rack to lightly cool.
Once cooled, lay a dollop of chocolate in the madeleine pan and and place your madeleines in, lightly pushing down. Place in the fridge until chocolate is solid.
These dry out very quickly; I find baked and covered madeleines lose their texture even after a day. I personally made these a day in advance and placed them in the fridge. I can't imagine not making in advance so maybe I will look into more recipes!
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
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