Description
Classic French Madeleines are delicate, buttery shell-shaped sponge cakes with a characteristic hump, made with browned butter and infused with vanilla. These light and tender treats are perfect for tea time or as an elegant dessert.
Ingredients
Butter
- 115 g unsalted butter
- 1 tsp unsalted butter (for greasing pans)
Wet Ingredients
- 2 large eggs (room temperature)
- 1 tbsp milk
- 1 tsp vanilla bean paste
Dry Ingredients
- 100 g caster sugar
- 110 g plain flour (all-purpose), plus extra for dusting
- ½ tsp baking powder
- ¼ tsp fine salt
For Dusting (optional)
- 8 g powdered icing sugar (confectioners’ sugar)
Instructions
- Brown the butter: In a small saucepan over medium heat, melt the unsalted butter. Continue heating until the butter foams and the melted butter below turns golden then nutty brown, about 4-5 minutes. Remove from heat and pour into a bowl to cool to room temperature. Set aside 1 teaspoon for greasing the pans.
- Whip eggs and sugar: In a mixer bowl fitted with a whisk attachment, beat the eggs and caster sugar on medium speed for 5 minutes until pale and thick. Add milk and vanilla bean paste on low speed and mix until combined.
- Sift dry ingredients: Sift plain flour, baking powder, and fine salt into the wet mixture. Mix on low speed until just incorporated with a few streaks of flour remaining.
- Fold in browned butter: Slowly pour the cooled browned butter into the batter, including the flavorful brown bits. Fold gently with a rubber spatula to maintain airiness without overmixing.
- Refrigerate batter: Cover the batter with cling film and refrigerate for 2-3 hours or ideally overnight to develop flavor and texture.
- Prepare the Madeleine pans: Melt the reserved teaspoon of brown butter if solidified. Brush all mold wells of the Madeleine pans with this butter, then lightly dust with flour and tap out the excess. Chill the pans in the refrigerator while preheating the oven to 200°C (360°F).
- Fill and bake: Remove one pan from the fridge. Fill the deepest part of each mold with 1 level tablespoon of batter without leveling it out. Repeat with the second pan. Bake pans in the oven, immediately lowering temperature to 180°C (350°F). Bake for 10-12 minutes, rotating pans halfway through. Madeleines are done when the signature humps rise and edges turn golden brown.
- Cool and serve: Take the pans out of the oven and cool on a wire rack for a few minutes. Gently jiggle the pans to release the Madeleines, or use a knife to loosen if sticking. Dust lightly with powdered icing sugar and serve warm.
Notes
- Be careful when browning butter as it can quickly go from golden brown to burnt.
- Allow batter to rest in the fridge to improve texture and rise.
- Filling the molds without leveling the batter encourages the classic Madeleines hump.
- If Madeleines stick to the pan, running a knife around the edges helps release them without damage.
- Serve Madeleines warm for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
