French Butter Madeleines Recipe

I absolutely adore this recipe because it perfectly blends the aromatic notes of vanilla, citrusy zing of lemon zest, and the subtle hint of almond, creating a delightful flavor symphony. Plus, there’s something incredibly comforting and satisfying about whipping up a batch of these madeleines and enjoying them fresh from the oven, dusted with just the right amount of powdered sugar.

I adore the fragile grace of French Butter Madeleines. With the impeccable balance of all-purpose flour, a hint of lemon zest, and the richness of unsalted butter, these heavenly treats are a personal best.

The combination of pure vanilla and optional almond extract yields an aroma subtly sweet and simply irresistible. And they are so lovely dusted with powdered sugar—the perfect touch of sweetness.

Ingredients

Flour that can be used in any recipe: Gives a framework; main source of carbs.

Baking powder: Leavening agent; causes madeleines to be light and fluffy.

Sugar in granules: Sweetens the madeleines; aids in browning.

Eggs serve to bind ingredients, provide richness, and supply protein.

Vanilla extract: Deepens; improves overall flavor.

Lemon zest: Infuses a fresh, citrus fragrance; balances sugary notes.

Butter that is not salted: Supplies moisture; provides richness and flavor.

Ingredient Quantities

• 2/3 cup (85g) all-purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 tablespoon lemon zest
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• Powdered sugar, for dusting

Instructions

1. In a bowl, small in size, the flour, the baking powder, and the salt are whisked to a smooth consistency. They are set aside.

2. In a big basin, using a mixer set at high speed, combine the sugar and eggs. Beat them together until the mixture is pale and frothy, which should take about 5 minutes.

3. The egg mixture should have the vanilla extract, almond extract (if using), and lemon zest folded into it gently.

4. Sift the flour mixture over the egg mixture and fold gently until just combined.

5. Slowly incorporate the melted butter into the batter. Blend until smooth and fully integrated, but do not overblend.

6. Refrigerate the batter for at least 1 hour or overnight. Cover the bowl with plastic wrap.

7. Set your oven to a temperature of 375°F (190°C). Take a madeleine pan and coat it with butter, then give it a light sprinkle of flour.

8. Spoon the madeleine batter, which has been chilled, into the prepared molds, filling them about three-fourths full.

9. In the preheated oven, bake for 8-10 minutes, or until the centers spring back when lightly touched and the edges are a golden brown.

10. Transfer the madeleines straight to a wire rack to cool slightly. Dust with powdered sugar and serve.

Equipment Needed

1. Small mixing bowl
2. Large mixing bowl
3. Whisk
4. Electric mixer
5. Spatula
6. Sifter
7. Plastic wrap
8. Madeleine pan
9. Pastry brush (for buttering the pan)
10. Oven
11. Cooling rack
12. Measuring cups and spoons
13. Spoon (for portioning batter)

FAQ

• What is the key to achieving the classic shell shape in madeleines?Make sure the batter is thoroughly chilled before it goes in the oven if you want the unmistakable hump and shell shape.
• Can I use salted butter instead of unsalted butter?Controlling the salt content is easiest with unsalted butter, but using salted butter is also acceptable. If you use salted butter, reduce the added salt in the recipe.
• What is the purpose of the lemon zest?The zest of lemon adds a bright, fresh flavor that complements the buttery richness of the madeleines.
• Can these be made without the almond extract?The optional almond extract can be removed or substituted with additional vanilla extract if that is your preference.
• How should I store leftover madeleines?Keep them in a sealed container at room temperature for two days at most. If you want to keep them longer, put them in the freezer.
• Why should the eggs be at room temperature?For madeleines to have the right texture, they’re going to need properly whipped batter. For that, the use of room temperature eggs is vital. If you were to use cold eggs instead, the emulsion of fat and sugar that forms when you whip them together would not be as smooth, and thus the madeleines would not rise to the occasion—unless you consider textures like lead or cardboard to be “madeleine-like.”

Substitutions and Variations

All-purpose flour: For a softer texture, substitute an equal amount of cake flour.
Granulated sugar: For a finer crumb, use the same amount of fine caster sugar.
Vanilla extract: Replace it with vanilla bean paste for a more robust vanilla profile.
Zest of a lemon: Use zest from an orange to bring a different citrus flavor.

Butter, unsalted: Substitute with brown butter to achieve a nuttier, richer flavor.

Pro Tips

1. Use Room Temperature Ingredients Ensure that your eggs are at room temperature before mixing. This helps in achieving a more stable emulsion, resulting in a lighter, airier batter.

2. Chill the Batter Thoroughly Don’t rush the chilling step. Refrigerating the batter for at least an hour, or preferably overnight, is crucial for achieving the classic madeleine hump and the right texture.

3. Prepare the Pan Properly Thoroughly butter and lightly flour your madeleine pan to prevent sticking. This also contributes to the madeleines developing a nice crust and makes them easier to release.

4. Gentle Folding Technique When incorporating the flour mixture and butter, fold gently to avoid deflating the batter. A spatula works well for this, using a motion from the bottom of the bowl and lifting up and over.

5. Keep an Eye on Baking Time Madeleines bake quickly, so monitor them closely after about 8 minutes. They should spring back to the touch and have crisp, golden edges. Overbaking will result in dryness.