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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/lemon-vanilla-madeleines-recipe/