Madeleines
133kcal2g protein7.6g fat14.5g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 150 g | flour |
| 140 g | sugar |
| 3 unit | eggs |
| 150 g | butter (melted) |
| 1 tsp | baking powder |
| 1 unit | lemon (zested) |
Steps
- whip5 mineggs pale and slightly thickenedWhisk eggs and sugar until pale and slightly thickened, then add lemon zest. Build some air but stop short of a stiff foam; madeleines need lift without becoming sponge cake.
- mix4 minsmooth batterFold in flour and baking powder, then fold in the melted butter gradually until no greasy streaks remain. Mix only until homogeneous so the small cakes stay tender.
- rest45 minrefrigeratedCover and chill the batter. The rest hydrates the flour and creates a useful temperature contrast between cold batter and hot oven that supports the characteristic hump.
- prep5 minmolds buttered and lightly flouredPrepare the madeleine pan carefully and portion batter into each shell cavity without filling to the rim. Overfilled molds spread beyond the shell shape before the center can rise.
- bake10 min200 C / 400 F initially, edges golden and centers sprungBake until the edges are golden and the centers spring back, watching closely because the small cakes move from tender to dry quickly. Remove from the pan soon after baking so trapped steam does not soften the shell ridges.
- rest5 minwarmCool briefly on a rack and serve preferably the same day. Madeleines are at their best while the exterior is delicate and the butter-rich interior remains moist.