Light, airy, and perfectly golden, these Madeleines take less than 30 minutes to make!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 24
Ingredients
1cup(120g)cake flour
½teaspoonbaking powder
¼teaspoonsalt
2large eggs, at room temperature
1large egg yolk, at room temperature
½cup(100g)granulated sugar
1tablespoonvanilla extract
1tablespoonlemon zest
½cup(115g)unsalted butter, melted and cooled
Powdered sugar for dusting, optional
Instructions
Preheat the oven to 375°F. Grease 24 madeleine cookie molds and set them aside.
In a small bowl, whisk the flour, baking powder, and salt together.
Using a stand mixer with whisk attachment or handheld electric mixer, beat the eggs and yolk at medium-high speed until frothy, about 5 minutes.
Add the sugar, vanilla, and lemon zest and beat until very thick, about 5 minutes. When you lift the beaters, you should see ribbons of the mixture as it’s falling back into the bowl.
Sift the flour mixture into the egg mixture and use a rubber spatula to gently fold it in. Add the melted butter and gently fold it in until fully incorporated.
Spoon 1 heaping tablespoon of batter into the prepared molds.
Bake for 8 to 10 minutes, until the madeleines are golden and spring back when pressed lightly. Rotate the mold halfway through baking.
Let the madeleines cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
Dust with powdered sugar just before serving.
Notes
Baking: If using two 12-count molds, be sure to bake them one at a time.
Lemon zest: You can also use orange zest if preferred. Be sure to zest only the rind (yellow/orange part) and not the pith (white part) as the pith can be bitter.
Make ahead tip
Madeleines are best enjoyed the day they are made but you can store them in an airtight container for up to 1 day at room temperature.