Classic Butter Madeleines
A good madeleine should have a thin, golden crust that yields to a tender, cloud-like interior. The secret is patience; the batter needs time to rest and firm up before it ever touches the pan.
Respect the chill time
If you bake these immediately after mixing, they will be flat discs. The batter needs at least three hours in the refrigerator to allow the flour to hydrate and the butter to solidify.
- Madeleine pan
- Stand mixer or hand mixer
- Pastry brush
- Fine mesh sieve
- Rubber spatula
What goes in.
- 150gall-purpose flour, sifted
- 150ggranulated sugar
- 150gunsalted butter, melted and cooled
- 3large eggs, room temperature
- 1 tbsplemon zest
- 1/2 tspfine sea salt
The Temperature Differential
The oven must be very hot and the batter very cold. This sudden change is what causes the steam to expand rapidly, creating the signature bump on the non-shell side.
The method.
Prepare the butter
Melt the butter in a small saucepan over medium heat until it smells nutty and begins to foam. Remove from heat and let it reach room temperature.
Whisk the eggs
Beat the eggs and sugar in a bowl until the mixture is pale, thick, and ribbons fall off the whisk when lifted.
Fold and combine
Gently fold in the sifted flour and salt using a spatula. Once incorporated, fold in the cooled butter and lemon zest until the batter is glossy.
Chill
Cover the bowl with plastic wrap pressed against the surface. Refrigerate for at least 3 hours, ideally overnight.
Prep the pan
Brush the indentations of the madeleine pan with melted butter and dust lightly with flour, tapping out any excess.
Bake
Preheat oven to 400°F (200°C). Spoon the cold batter into the molds until three-quarters full. Bake for 8-10 minutes until the edges are golden and the center springs back when touched.
Other turns to take.
Chocolate Dipped
Dip the narrow end of the cooled, baked madeleines into melted bittersweet chocolate and let set on parchment paper.
Brown Butter
Cook the butter until the milk solids turn dark brown before cooling, adding a deeper, toasted profile to the sponge.
When it doesn't go to plan.
Do not overmix once the flour is added, or the cakes will be tough rather than light.
Use a pastry brush to ensure every corner of the shell mold is greased, otherwise, they will stick.
If you have a digital scale, use it; weight is far more precise than volume for baking.
The ones that keep coming up.
Why didn't my madeleines get a hump?
The batter likely wasn't cold enough, or the oven wasn't preheated fully. The cold-to-hot transition is essential for the rise.
Can I use a muffin tin?
You can, but they will not be madeleines; they will be mini muffins. The shell-shaped mold is functional, as the ridges create more surface area for crisping.
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