French Sponge Cookies
Delicate, buttery, and irresistibly light, French Sponge Cookies (also known as madeleines) are the epitome of elegant snacking. These golden, shell-shaped treats boast a tender crumb and a hint of zest, thanks to the infusion of fresh lemon and fragrant vanilla. Perfectly sweetened and subtly elevated with a touch of salt and baking powder, the batter comes together effortlessly with simple ingredients like eggs, all-purpose flour, and melted butter. After chilling to achieve the perfect texture, they bake to golden perfection in just 10 minutes. Finished with a dusting of powdered sugar, French Sponge Cookies are ideal for pairing with tea, coffee, or as an indulgent snack on their own. Whether you’re hosting a sophisticated gathering or treating yourself to a taste of France, these cookies promise to impress with their signature lightness and classic charm.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 120 grams All-purpose flour
- 100 grams Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
- 1 tablespoon Powdered sugar (for dusting)
Instructions
Melt the unsalted butter over low heat and let it cool to room temperature.
In a mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale, thick, and creamy. This should take about 3-4 minutes.
Add vanilla extract and lemon zest to the mixture, and whisk until combined.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Gently fold in the cooled melted butter until the batter is smooth and fully incorporated.
Cover the mixing bowl with plastic wrap and refrigerate the batter for at least 1 hour (or up to 24 hours) to allow it to chill and thicken.
Preheat your oven to 375°F (190°C) and grease a madeleine pan with butter or nonstick cooking spray.
Spoon a generous tablespoon of batter into each mold of the madeleine pan, filling it about 3/4 full and smoothing the tops lightly.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers have a slight dome.
Remove the pan from the oven and let the madeleines cool for 2-3 minutes before gently turning them out onto a wire rack.
Dust the madeleines with powdered sugar before serving. Enjoy them warm or at room temperature.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 108.3 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 102 mg | 8% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 306 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.
