Lemon Vanilla Madeleines Recipe

Introduction

Madeleine Bump is a delightful French butter cake with a distinctive shell shape and a tender, buttery crumb. These little cakes are perfect for tea time or a sweet snack, subtly flavored with vanilla and citrus zest for a refreshing twist.

Ingredients

• 1 Tablespoon unsalted butter
• 1 ½ teaspoons all-purpose flour
• 10 Tablespoons unsalted butter (cut into pieces)
• 2 large eggs (room temperature)
• ½ cup granulated sugar
• 3 Tablespoons light brown sugar (firmly packed)
• 2 teaspoons vanilla extract
• ⅛ teaspoon salt
• 1 ¼ cup all-purpose flour
• 2 teaspoons lemon or orange zest (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a small bowl, whisk together 1 tablespoon melted butter and 1 ½ teaspoons of flour. Use a pastry brush to lightly but thoroughly grease every cavity of your madeleine pan with this mixture. Set the pan aside.
2. Step 2: Melt the remaining 10 tablespoons of unsalted butter in a small heatproof bowl and let it cool while you prepare the batter.
3. Step 3: In a large bowl, combine the eggs, granulated sugar, light brown sugar, vanilla extract, and salt. Whisk vigorously until the mixture is thoroughly combined, about 30 seconds.
4. Step 4: Sift the 1 ¼ cups of all-purpose flour into the egg mixture in three parts. Gently stir the flour into the mixture after each addition, being careful not to overmix.
5. Step 5: Drizzle the cooled melted butter around the edge of the batter. If using, add the lemon or orange zest. Fold everything gently with a spatula until just combined.
6. Step 6: Drop the batter by heaping tablespoons into the prepared madeleine pan, filling each cavity.
7. Step 7: Place the pan on the center rack of your preheated oven and bake for about 9 minutes, or until the madeleines are light golden brown and spring back when lightly touched. Remove the pan and immediately transfer the madeleines to a cooling rack.
8. Step 8: If you have leftover batter and your pan is cooled, re-brush the pan with the butter and flour mixture and bake additional batches.
9. Step 9: Optionally, sprinkle the madeleines with powdered sugar or dip them in melted chocolate before serving for an extra special touch.

Tips & Variations

• For a citrusy flavor, try using either lemon or orange zest depending on your preference.
• Make sure your eggs are at room temperature to achieve a smoother batter.
• Do not overmix after adding the flour and butter to keep the texture light and tender.
• Use a good-quality vanilla extract to enhance the flavor deeply.

Storage

Store madeleines in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 1 month. To reheat, warm gently in a low oven or microwave for a few seconds until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter but reduce or omit the added salt to avoid over-salting the madeleines.

Why do madeleines have a distinctive hump or bump on top?

The “bump” forms as the batter rises quickly in the hot oven, creating that classic shell shape with a raised center, which is a signature feature of well-made madeleines.

Lemon Vanilla Madeleines Recipe

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Classic French madeleines are delicate, buttery shell-shaped sponge cakes with a hint of vanilla and citrus zest, perfect for teatime or a light dessert. This recipe guides you through preparing and baking these tender treats with a crisp golden exterior and soft, fluffy interior.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 24 minutes
• Yield: About 24 madeleines (depending on pan size) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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For the Pan Preparation

• 1 Tablespoon unsalted butter
• 1 ½ teaspoons all-purpose flour

For the Batter

• 10 Tablespoons unsalted butter, cut into pieces
• 2 large eggs, room temperature
• ½ cup granulated sugar
• 3 Tablespoons light brown sugar, firmly packed
• 2 teaspoons vanilla extract
• ⅛ teaspoon salt
• 1 ¼ cup all-purpose flour
• 2 teaspoons lemon or orange zest (optional)

Instructions

1. Prepare Madeleine Pan: Preheat your oven to 375°F (190°C). In a small bowl, whisk together 1 tablespoon of melted butter and 1 ½ teaspoons of all-purpose flour. Use a pastry brush to evenly coat and grease every cavity of your madeleine pan with this mixture to prevent sticking. Set the pan aside.
2. Melt Butter: In a small heatproof bowl, melt the remaining 10 tablespoons of unsalted butter over low heat or in a microwave. Once melted, set it aside to cool slightly so it won’t cook the eggs when added.
3. Mix Wet Ingredients: In a large mixing bowl, combine the 2 large room-temperature eggs, ½ cup granulated sugar, 3 tablespoons light brown sugar, 2 teaspoons vanilla extract, and ⅛ teaspoon salt. Whisk vigorously for about 30 seconds until the mixture is well blended and slightly frothy.
4. Add Flour: Sift the 1 ¼ cups of all-purpose flour over the egg and sugar mixture in approximately three parts. Gently fold the flour into the wet ingredients after each addition, taking care not to overmix to keep the batter light and airy.
5. Incorporate Butter and Zest: Drizzle the cooled melted butter around the edge of the batter. Add 2 teaspoons of lemon or orange zest if using. Gently fold everything together using a spatula until fully incorporated, ensuring not to overmix to maintain a tender crumb.
6. Fill Pan: Using a heaping tablespoon, drop the batter into each cavity of the prepared madeleine pan, filling them generously but not overflowing.
7. Bake: Place the pan on the center rack of your preheated oven and bake for about 9 minutes, or until the madeleines are a light golden brown and spring back when lightly touched. Remove the pan from the oven promptly to prevent overbaking.
8. Cool Madeleines: Immediately turn the madeleines out onto a cooling rack to cool completely. If you have remaining batter, allow the pan to cool, then re-brush with the butter and flour mixture before adding more batter to bake another batch.
9. Serve: For extra indulgence, sprinkle the cooled madeleines with powdered sugar or dip them in melted chocolate before serving.

Notes

• Using room temperature eggs helps incorporate more air into the batter, resulting in lighter madeleines.
• Melt the butter gently and let it cool to avoid cooking the eggs when mixed in.
• Do not overmix the batter once flour is added to keep the texture tender.
• Brush the pan thoroughly with the butter and flour mixture to prevent sticking and to enhance browning.
• Madeleines are best enjoyed the day they are baked for optimal freshness and texture.

Keywords: madeleines, French dessert, butter cake, tea cake, shell-shaped cookie