Classic French Madeleines
Transport your taste buds to a French patisserie with these **Classic French Madeleines**, a timeless treat embodying buttery goodness and delicate flavors. These petite, shell-shaped cakes are wonderfully light, with hints of vanilla and a zesty pop of lemon. Infused with just a touch of honey for a subtle sweetness, they achieve their iconic fluffy texture thanks to a quick chill of the batter before baking—ensuring the perfect golden "hump" that defines an authentic madeleine. Ready in under 30 minutes of active prep time, this recipe is both sophisticated and surprisingly simple, making it ideal for special occasions or an indulgent afternoon snack. Serve warm from the oven, or dust with powdered sugar for an elegant finish. Perfect alongside tea or coffee, these madeleines are the quintessential French dessert you've been craving. Keywords: **Classic French Madeleines Recipe**, buttery madeleines, easy French dessert, vanilla lemon madeleines, shell-shaped cakes.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 130 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 130 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon honey
Instructions
Melt the butter in a small saucepan over low heat or in the microwave. Allow it to cool to room temperature.
In a bowl, sift together the flour, baking powder, and salt. Set aside.
In a mixing bowl, combine the sugar and eggs. Using an electric mixer, beat the mixture on high speed until it becomes thick, pale, and doubles in volume, about 5 minutes.
Add the vanilla extract, lemon zest, and honey to the egg mixture and beat until combined.
Gently fold the sifted flour mixture into the egg mixture using a spatula, one-third at a time, until just incorporated. Avoid over-mixing.
Gradually fold in the melted and cooled butter until the batter is smooth and has a thick, ribbon-like consistency.
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, up to overnight. This helps develop the signature hump on the madeleines.
Preheat your oven to 375°F (190°C) and grease a madeleine pan with butter, then dust with a light layer of flour, tapping out the excess.
Spoon a heaping tablespoon of the chilled batter into each shell-shaped indentation in the prepared pan, filling each about three-quarters full.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and they spring back when lightly touched.
Remove the pan from the oven and let it cool on a wire rack for a couple of minutes before unmolding the madeleines by gently loosening the edges with a knife.
Serve warm, or allow to cool completely and dust with powdered sugar for an extra touch of sweetness.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 128.3 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 104 mg | 8% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
