Ingredients
Madeleines
- 7 tbsp unsalted butter, melted
- 2 eggs
- 7 tbsp castor sugar
- Lemon zest from 1 lemon
- 13 tbsp cake flour
- 1 tsp baking powder
Glaze
- 7 tbsp confectioners’ sugar
- 3-4 tsp lemon juice
Instructions
- Prepare the batter: In a large bowl, combine the eggs, castor sugar, and lemon zest. Whisk lightly for 3-4 minutes until the sugar is dissolved and the mixture is slightly frothy.
- Add dry ingredients: Sift in the cake flour and baking powder into the egg mixture. Gently whisk until everything is well combined and smooth.
- Incorporate butter: Gradually add the melted unsalted butter to the batter and whisk until fully incorporated and smooth.
- Chill the batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or overnight for best texture and flavor development.
- Preheat and prepare pan: When ready to bake, preheat the oven to 400℉ (200℃). Grease a non-stick madeleine pan with butter. If your pan is not non-stick, additionally dust the wells lightly with flour to prevent sticking.
- Prepare batter for baking: Remove the chilled batter from the fridge and gently mix it with a spatula to loosen the texture and release any trapped air bubbles.
- Fill the molds: Transfer the batter into a piping bag and pipe it into the madeleine molds until they are 80-90% full. Alternatively, you can spoon the batter into molds carefully.
- Bake the madeleines: Place the pan into the preheated oven and immediately reduce the temperature to 350℉ (180℃). Bake for 10-12 minutes until the madeleines have risen and turned golden brown.
- Cool madeleines: Remove the madeleines from the pan promptly to prevent overcooking. Allow them to cool completely on a wire rack before glazing.
- Prepare the glaze: In a small bowl, sift the confectioners’ sugar. Add 3-4 teaspoons of lemon juice and stir until a thick, smooth paste forms. Adjust the consistency by adding more lemon juice to thin or more confectioners’ sugar to thicken.
- Glaze the madeleines: Using a brush, apply the lemon glaze to the shell side of the cooled madeleines. Place them shell side up to allow the glaze to set completely before serving.
Notes
- Chilling the batter helps develop the characteristic hump of madeleines and improves texture.
- Make sure to grease and flour your pan properly to avoid sticking, especially if it’s not non-stick.
- The glaze adds a fresh lemon flavor and attractive sheen, but you can omit if you prefer a less sweet finish.
- Use room temperature eggs for better incorporation.
- Serve madeleines fresh for best taste; they can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
