Ingredients
Equipment
Method
- Melt the butter and set aside to cool slightly.
- In a medium bowl, whisk the room-temperature eggs and sugar together for 4-5 minutes until pale, thick, and ribbony.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture in two batches. Then, fold in the vanilla extract and lemon zest.
- Slowly drizzle in the cooled, melted butter and fold until just combined.
- Cover the batter and refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 375°F (190°C). Generously grease and flour a madeleine pan.
- Fill each shell mold about three-quarters full with the cold batter.
- Bake for 9-11 minutes, until the edges are golden and the centers spring back. Immediately release from the pan onto a wire rack to cool.
Nutrition
Notes
For the best flavor and texture, enjoy madeleines the day they are baked, preferably while still warm.
Ensure your batter is very cold and your oven is fully preheated to create the thermal shock needed for the signature hump.
Store leftovers in an airtight container at room temperature for up to 2 days.
Ensure your batter is very cold and your oven is fully preheated to create the thermal shock needed for the signature hump.
Store leftovers in an airtight container at room temperature for up to 2 days.