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French Madeleines Recipe

Are French Madeleines a cookie or a cake? I don’t care! I only know that they’re so easy to make and even easier to eat.

24 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	107 kcal	Sugar	6 g
Carbs	11 g	Cholesterol	44 mg
Protein	2 g	Sodium	21 mg
Fat	7 g	Fiber	–
Sugar	6 g
Cholesterol	44 mg
Sodium	21 mg
Fiber	–

Prep Time: 45 min Cook Time: 8 min Total Time: 38 min

https://www.baking-sense.com/2021/09/02/french-madeleines-lemon-madeleines/

Melt 6 ounces unsalted butter in a small saucepan. Continue heating the butter until it foams, bubbles and the milk solids fall to the bottom of the pan. Allow the milk solids to brown but be careful not to let them burn. Pour the browned butter into a small bowl, leaving the milk solids in the pan.
Add 1/2 teaspoon vanilla extract, lemon zest, 1 tablespoon lemon juice and 1/8 teaspoon table salt to the browned butter. Set aside to cool but not solidify.
In a large mixing bowl or the bowl of a stand mixer, whisk 3 large eggs, 1 large yolks with 5 ounces granulated sugar until pale, aerated and the batter leaves a "ribbon" on the surface when drizzled.
Sift 5 ounces all purpose flour over the eggs and fold in by hand with a wire whisk. Fold in the browned butter. Set the batter aside to rest for 1 hour.
While the batter is resting, preheat oven to 400°F. Butter the madeleine pan.
Use a scooper or a heaping tablespoon of batter to fill each cookie mold 3/4 of the way.
Bake 8-10 minutes until golden brown around the edges and set in the center. Madeleines are best eaten slightly warm or within a couple of hours of baking.

Ingredients

6 ounces unsalted butter

1/2 teaspoon vanilla extract

1 lemon (finely grated zest)

1 tablespoon lemon juice

1/8 teaspoon table salt

3 large eggs

1 large yolks

5 ounces granulated sugar (1/2 cup plus 2 tablespoons )

5 ounces all purpose flour (1 cup, see note)

Instructions

Step 1

Step 2

Add 1/2 teaspoon vanilla extract, lemon zest, 1 tablespoon lemon juice and 1/8 teaspoon table salt to the browned butter. Set aside to cool but not solidify.

Step 3

In a large mixing bowl or the bowl of a stand mixer, whisk 3 large eggs, 1 large yolks with 5 ounces granulated sugar until pale, aerated and the batter leaves a "ribbon" on the surface when drizzled.

Step 4

Sift 5 ounces all purpose flour over the eggs and fold in by hand with a wire whisk. Fold in the browned butter. Set the batter aside to rest for 1 hour.

Step 5

While the batter is resting, preheat oven to 400°F. Butter the madeleine pan.

Step 6

Use a scooper or a heaping tablespoon of batter to fill each cookie mold 3/4 of the way.

Step 7

Bake 8-10 minutes until golden brown around the edges and set in the center. Madeleines are best eaten slightly warm or within a couple of hours of baking.