HOMEMADE FRENCH MADELEINES

Ingredients

• All-purpose flour – 1 cup (125g)

• Granulated sugar – ½ cup (100g)

• Eggs – 3 large

• Melted butter – ½ cup (113g)

• Baking powder – 1 teaspoon (4g)

• Vanilla extract – 1 teaspoon (5ml)

• Salt – ⅛ teaspoon (a pinch)

• Lemon zest – 1 teaspoon (optional)

Prepare the ingredients

Grease your madeleine pan with butter and dust lightly with flour. Preheat your oven to 180°C.

Whisk the eggs and sugar

In a mixing bowl, whisk the eggs and sugar together for about 3–5 minutes until the mixture becomes pale, thick, and slightly fluffy.

Add the flavouring

Add the vanilla extract, salt, and lemon zest if using. Mix gently to combine.

Fold in the dry ingredients

Sift the flour and baking powder together. Gently fold them into the egg mixture using a spatula until just combined. Avoid overmixing.

Add the melted butter

Allow the melted butter to cool slightly, then fold it gently into the batter until smooth and evenly combined.

Rest the batter

Cover the batter and refrigerate for 30–60 minutes. Chilling helps develop the texture and encourages the characteristic hump on the madeleines.

Fill the moulds

Spoon the chilled batter into the prepared madeleine moulds, filling each cavity about three-quarters full.

Bake

Bake at 180°C for approximately 10–14 minutes, or until the edges are golden brown and the centres spring back lightly when touched.

Cool and serve

Allow the madeleines to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

Tips for Perfect Madeleines

• Use room-temperature eggs for better incorporation.

• Do not overmix the batter after adding the flour.

• Chill the batter before baking for a better texture.

• Avoid overfilling the moulds.

• Do not overbake, as this can make the madeleines dry.

Storage: Store in an airtight container at room temperature for up to 2–3 days for the best texture.

Enjoy your homemade French madeleines! 🧁🍰