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Classic French Madeleines Recipe – Soft, Buttery, and Perfectly Golden

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Delicate French madeleines with buttery golden edges, soft sponge-like centers, and a beautiful hint of lemon, vanilla, and honey. These classic shell-shaped cakes are best enjoyed warm with a light dusting of powdered sugar.

Ingredients

  • 3/4 cup + 1 tbsp plain flour (all-purpose flour)
  • 1 1/4 tsp baking powder
  • 3 large eggs, at room temperature
  • 2/3 cup caster sugar (superfine sugar; granulated sugar also works)
  • 1 tsp salt
  • 1 tbsp vegetable oil or other neutral oil
  • 3 tbsp full-fat milk (low-fat milk also works)
  • 2 tsp honey or maple syrup
  • 2 tsp vanilla extract
  • 2 tsp lemon zest
  • 135 g (9.5 tbsp) unsalted butter, melted and warm but not hot
  • Canola oil spray or other neutral oil, for greasing
  • Icing sugar (powdered sugar), optional, for dusting

Instructions

  1. Sift the flour and baking powder together into a mixing bowl. Set aside.
  2. In a separate bowl, whisk the eggs and caster sugar vigorously for 2 minutes until pale and foamy. Alternatively, beat with a handheld electric mixer on medium-high speed for about 1 minute.
  3. Add the sifted flour mixture to the egg mixture in three additions, whisking gently after each addition until just combined.
  4. Add the salt, vegetable oil, milk, honey, vanilla extract, and lemon zest. Mix gently until incorporated.
  5. Pour in the melted, warm butter and fold gently with a rubber spatula until fully combined. The batter should be fairly thin but thick enough to leave a faint ribbon briefly on the surface.
  6. Cover the batter with plastic wrap, pressing it directly against the surface. Refrigerate overnight, or for at least 6 hours, to allow the batter to rest.
  7. When ready to bake, preheat the oven to 200°C (390°F), or 180°C (355°F) for a fan-assisted oven, for at least 30 minutes.
  8. Transfer the chilled batter into one large piping bag or two smaller piping bags fitted with a round nozzle approximately 0.7–1.2 cm (0.3–0.5 inches) wide. Alternatively, snip the tip off the piping bag.
  9. Lightly spray the madeleine pan with canola oil or another neutral oil to prevent sticking.
  10. Pipe the batter into each shell-shaped cavity, filling almost to the top and leaving approximately 1 mm of space below the rim.
  11. Bake for approximately 10 minutes, or until the madeleines are lightly golden, puffed, and cooked through. Bake in batches if necessary.
  12. Immediately remove the madeleines from the pan and arrange them on a serving platter. Dust with powdered sugar if desired and serve warm for the best flavor and texture.

Notes

  • Egg temperature: Use room-temperature eggs for easier mixing and a lighter batter.
  • Flour substitution: Plain flour and all-purpose flour are interchangeable in this recipe.
  • Sugar substitution: Regular granulated sugar can replace caster sugar, although superfine sugar dissolves more easily.
  • Honey substitution: Maple syrup can be used instead of honey for a slightly different flavor.
  • Milk substitution: Low-fat milk can replace full-fat milk.
  • Butter temperature: The melted butter should be warm but not hot to avoid affecting the batter’s consistency.
  • Chilling is essential: Refrigerate the batter for at least 6 hours, preferably overnight, to improve texture and encourage the characteristic madeleine hump during baking.
  • Oven temperature: Thoroughly preheating the oven helps the madeleines rise quickly and develop their signature shape.
  • Pan preparation: Lightly grease every shell-shaped cavity to ensure easy removal and preserve the delicate shell pattern.
  • Make ahead: The batter can be transferred to piping bags and refrigerated until ready to bake. It can also be frozen for up to 2 months. Thaw in the refrigerator before using.
  • Serving suggestion: Serve freshly baked madeleines warm with coffee, tea, or hot chocolate.
  • Storage: Store cooled madeleines in an airtight container at room temperature for up to 2 days. They are best enjoyed on the day they are baked.
  • Nutrition information is estimated per madeleine, assuming 24 servings and excluding optional powdered sugar.

Nutrition

Find it online: https://yumfamilyrecipes.com/classic-french-madeleines-recipe-soft-buttery-and-perfectly-golden/