French Madeleines are small, shell-shaped sponge cakes with a distinctive hump on one side, a classic treat from the Lorraine region in northeastern France. Characterized by their light, airy texture and a hint of lemon, these elegant little cakes are traditionally baked in a special madeleine pan, which gives them their unique shape and delicate, crisp edges. They are often enjoyed as a snack with afternoon tea or coffee.
Ingredients:
- 2 large eggs
- 2/3 cup (130 grams) granulated sugar
- 1 cup (125 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 small lemon
- 1 teaspoon vanilla extract
- 10 tablespoons (140 grams) unsalted butter, melted and cooled, plus extra for greasing the pan
- Powdered sugar for dusting (optional)
Appliances and Special Utensils:
- Oven
- Madeleine pan (typically with 12 molds)
- Mixing bowls
- Whisk or electric mixer Electric mixer
- Mesh sieve (for sifting)
- Cooling rack
- Pastry brush (for greasing the pan)
Instructions:
- Prepare the Madeleine Pan:
- Preheat your oven to 375°F (190°C). Using a pastry brush, generously grease the madeleine pan with melted butter, ensuring that all the indentations are well-coated. Dust with a little flour, then tap out the excess. This helps to release the madeleines easily after baking.
- Mix Dry Ingredients:
- Sift together the flour, baking powder, and salt into a mixing bowl. Set aside.
- Whisk Eggs and Sugar:
- In a separate large mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale, fluffy, and voluminous. This can take about 5-8 minutes with an electric mixer on medium speed.
- Add Flavorings:
- Mix in the lemon zest and vanilla extract into the egg mixture.
- Incorporate Dry Ingredients:
- Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the mixture.
- Add Melted Butter:
- Fold in the cooled melted butter until the mixture is smooth and well-combined.
- Fill the Madeleine Pan:
- Spoon the batter into the prepared madeleine molds, filling each one almost to the top. Do not spread the batter; it will even out as it bakes.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
- Cool and Unmold:
- Remove the pan from the oven and let it cool for a few minutes. Then, gently tap the pan to release the madeleines. If necessary, use a small knife to loosen them. Transfer the madeleines to a cooling rack.
- Serve:
- Dust with powdered sugar if desired. Serve the madeleines slightly warm or at room temperature.
These madeleines are best enjoyed the day they are made, but can be stored in an airtight container for a couple of days. Enjoy your baking and the delightful taste of these classic French treats!