Description
Why do madeleines taste so good? This easy recipe reveals their buttery, zesty secret in simple steps!
Ingredients
Scale
- ½ cup unsalted butter (melted)
- ⅔ cup sugar
- 2 large eggs (room temperature)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional)
- Pinch of salt
Instructions
- Melt the Butter: Put the butter in a small pan or microwave-safe bowl. Heat until fully melted, then let it cool a bit.
- Mix Eggs and Sugar: In a big bowl, whisk the eggs and sugar together until they’re light and fluffy—about 2–3 minutes.
- Combine Dry Stuff: In another bowl, mix the flour, baking powder, and salt. Stir them up.
- Blend It All: Slowly add the dry mix to the egg mix, stirring gently. Then pour in the melted butter, vanilla, and lemon zest. Mix until smooth.
- Chill the Batter: Cover the bowl and put it in the fridge for 1–2 hours. This helps the flavor grow!
- Heat the Oven: Set your oven to 375°F (190°C). Grease a madeleine pan with butter or spray.
- Fill the Pan: Spoon the batter into the pan, filling each shell about ¾ full.
- Bake: Pop the pan in the oven for 10–12 minutes. They’re done when the edges are golden and the tops spring back.
- Cool and Enjoy: Let them cool in the pan for a couple of minutes, then move them to a rack. Eat them warm for the best taste!
Notes
- If you don’t have a madeleine pan, a mini muffin tin works in a pinch, but the shape won’t be the same.
- The lemon zest is optional but adds a bright kick that makes them extra tasty.
- Store leftovers in an airtight container for up to 2 days—they’re best fresh, though!