Classic French Madeleines

Ingredients

• ½ cup unsalted butter, plus extra for greasing
• 2 whole large eggs, room temperature
• ½ cup granulated sugar
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 whole lemon zest, finely grated
• 2 tablespoons whole milk
• 2 tablespoons powdered sugar for dusting

Instructions

1. 1

   Position a rack in the upper-middle of your oven and preheat to 375°F. This position gives the madeleines their signature domed tops as they bake from below and top-brown from above.

2. 2

   Generously brush each mold of a 12-cavity madeleine pan with softened butter, working into every corner and crevice. Dust lightly with flour, tapping out the excess — this creates a non-stick barrier that helps the cakes release cleanly.

3. 3

   Melt 0.5 cup unsalted butter in a small saucepan over medium heat. Let it bubble for 1–2 minutes until it turns a pale golden color — you want brown butter for deeper, nuttier flavor. Pour into a bowl and let cool for 5 minutes.

4. 4

   In a small bowl, whisk together 0.75 cup all-purpose flour, 0.5 teaspoon baking powder, and 0.25 teaspoon kosher salt. Set aside.

5. 5

   In a medium bowl, whisk together 2 room-temperature eggs and 0.5 cup granulated sugar. Whisk vigorously for 2–3 minutes until the mixture is pale, thick, and ribbony — this incorporates air, which gives madeleines their characteristic light, airy crumb.

6. 6

   Add 1 teaspoon vanilla extract and the zest of 1 lemon (finely grated on a microplane). Whisk until evenly distributed.

7. 7

   Sprinkle the flour mixture over the egg mixture, then gently fold it in with a rubber spatula using 8–10 light strokes. Stop when you see just a few white streaks — overworking develops gluten, which toughens the tender cake.

8. 8

   Drizzle the cooled brown butter over the batter in a thin stream while folding gently with 6–8 more strokes. Then add 2 tablespoons whole milk and fold just until the batter is smooth and homogeneous. The batter should be thin and pourable.

9. 9

   Transfer the batter to a piping bag or a squeeze bottle. Fill each prepared madeleine mold until just under the rim — overfilling prevents the signature hump from forming properly.

10. 10

    Place the pan in the preheated 375°F oven and bake for 10–12 minutes. The madeleines are done when they are golden brown on top and a toothpick inserted into the thickest part comes out with just a few moist crumbs — the center should still feel slightly springy when lightly pressed.

11. 11

    Remove the pan from the oven and let the madeleines rest for 1 minute. This brief resting allows them to set slightly, making them easier to release. Run a small knife around each edge if needed, then carefully turn the pan over onto a wire rack to unmold. The cakes should fall out easily.

12. 12

    While the madeleines are still warm, dust generously with 2 tablespoons powdered sugar on both sides using a fine-mesh sieve. The warm cake absorbs the sugar, creating a delicate sweet coating.

13. 13

    Let cool on the wire rack for 10 minutes. Serve warm or at room temperature with tea, coffee, or hot chocolate. Store leftovers in an airtight container at room temperature for up to 2 days — they taste even more tender the next day.

Tools you’ll need

• 12-cavity madeleine pan
• small saucepan
• small bowl
• medium bowl
• whisk
• rubber spatula
• microplane zester
• piping bag or squeeze bottle
• toothpick
• small knife
• wire rack
• fine-mesh sieve

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