One bite of this madeleine recipe will bring you to a real sense of a Parisian boulangerie! These stunning seashell-shaped madeleines are so soft, light, and airy, and you can bake them within less than half an hour. Yes, this madeleine recipe is surprisingly easy! To make the characteristic shell-shaped cookies, you will need a madeleine pan. In this version of the madeleine recipe, there is no need to rest or chill the batter before baking. No tricky techniques are required. You don’t even need an electric mixer, easy peasy!
For toppings, you use a dusting of powdered sugar just before serving. But you can also use chocolate coating, dark or white chocolate, whatever you like. For the better shape of these lovely cookies, you better fill each cavity of your madeleine pan equally, and it should only be ¾ filled to make sure of a nice bump on top.
In this recipe, beating the eggs and sugar together is one of the most crucial steps. It is important to gradually add the sugar to the eggs and whisk the mixture for at least 3 to 4 minutes or until it is pale and very thick. Don’t forget to grease your madeleine pan generously with butter and flour. Otherwise, they will stick.
Preheat the oven to 375°F/190°C. In a small bowl, mix one tablespoon of melted butter and 1 ½ teaspoons of flour. Then, grease every cavity of your madeleine pan lightly but thoroughly, using a pastry brush. Leave the prepared madeleine pan aside.
Melt ten tablespoons of butter in a small bowl and leave it for at least 8 minutes to cool slightly.
Beat the eggs at medium speed in a large mixing bowl while gradually adding the sugar. You can use a stand mixer, electric hand mixer, or just mix it by hand.
After adding all the sugar, increase the speed to high and continue mixing for about 3 to 4 minutes until it is very thick and pale in color. Then add sugars, vanilla extract, and salt. Keep mixing until thoroughly combined. Sift the flour into the mixing bowl in three parts. Add ⅓ of the flour each time, gently stirring after each addition. Now, you can add the cooled melted butter around the edge of the batter. Then, add the lemon/orange zest. Gently fold the batter using a spatula. Don’t over-mix the batter, stop once the ingredients are combined fully.
Spoon 1 generous tablespoon of batter into the center of each cavity of the madeleine pan. Pour one generous tablespoon of batter into each cavity of the madeleine pan. You don’t need to spread it out to the edges, just put it in the center. Transfer the madeleine pan into the preheated oven and bake for 9 minutes until lightly golden or until the tops spring back after being lightly pressed with your finger. Remove from the oven to cool immediately.
If your madeleine pan is small and you have more batter to bake, you should first clean the pan and allow it to cool before refilling it and baking the next round.
Sprinkle the madeleines with powdered sugar or dip in melted chocolate and serve with tea. Bon Appetit!
You can serve and eat this madeleine recipe fresh, but it is possible to keep them in an airtight container at room temperature for three days, too.