Adapted from this Epicurious recipe.
You will need a madeleine pan, and, for ease when portioning, a 1- to 1.5 tablespoon scoop. I have this 1.5 tablespoon scoop and find filling it level to be perfect. It is easy to be tempted to over-fill the indentations with batter, but this is what will cause the madeleines to bake unevenly. Use no more than 1.5 tablespoons of batter for each cake.
If you are not opposed to nonstick spray, it really works better than butter here. I never like buttering and flouring, because I always find the flour burns or leaves an off taste, but if you are accustomed to buttering and flouring, that is what the original recipe calls for, and that also will likely work well to prevent sticking.
If you don’t have spray on hand, buttering generously works well, too.
Make them ahead: You can mix the batter ahead of time, store it in the fridge, and scoop and bake as needed.
- 2 eggs
- 2/3 cup (137 g) sugar
- zest from 1 lemon
- 1/4 teaspoon kosher salt
- 1 cup (128 g) all-purpose flour
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
- Powdered sugar for dusting
- Preheat oven to 375°F. Generously butter (or coat with nonstick spray, which works best) a madeleine pan—I have four of these. Using an electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. (Alternatively, beat vigorously with a whisk.) Add lemon zest and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
- Spoon 1 tablespoon (or a heaping tablespoon—I use this scoop) batter into each indentation in pan. Bake until puffed and brown, about 12 to 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, cleaning and re-greasing the pan before each use.
- Dust cookies with powdered sugar.
- Category: Cookie
- Method: Oven
- Cuisine: French
Keywords: Classic, Lemon, Madeleines, Cookie, easy