Madeleines
Small, shell-shaped butter cakes flavoured with lemon zest and vanilla, delicate and slightly crisp on the outside. Beloved by Proust and bakers alike.
9 ingredients
7 steps
Ingredients
- 1150g plain flour
- 2150g unsalted butter (plus extra for greasing)
- 3150g caster sugar
- 43 large eggs
- 51 tsp baking powder
- 6Zest of 1 lemon
- 71 tsp vanilla extract
- 8Pinch of sea salt
- 9Icing sugar, for dusting
Instructions
- 1Melt butter and set aside to cool. Grease and flour a madeleine tin well.
- 2Whisk eggs and sugar together until pale and slightly thick (about 3 minutes).
- 3Sift flour and baking powder over the egg mixture and fold gently.
- 4Fold in the cooled melted butter, lemon zest, vanilla, and salt until just combined. Do not overmix.
- 5Cover and refrigerate the batter for at least 1 hour (or up to overnight). This is key for the signature bump.
- 6Preheat oven to 200°C (400°F). Fill each shell mould about three-quarters full.
- 7Bake for 10–12 minutes until golden at the edges with a risen bump in the centre. Turn out immediately and dust with icing sugar. Eat warm.