Author Notes
Buttery, light, and not-overly sweet, madeleines are a classic French cake worth making at home. —Izy Hossack
Ingredients
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3/4 cup
(5 3/4 ounces) granulated sugar, divided
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9 tablespoons
(4 1/2 ounces) unsalted butter, softened, plus more to butter the pan
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2 teaspoons
lemon zest
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3
large eggs, separated
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1 1/4 cups
(5 1/2 ounces) all-purpose flour, plus more to flour the pan
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1 teaspoon
baking powder
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1/4 teaspoon
salt
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Powdered sugar, to serve (optional)
Directions
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In a medium bowl, cream together 1/4 cup of the sugar with the softened butter and lemon zest until pale and fluffy, 2 to 3 minutes. Add the egg yolks and mix in until fully combined. Set aside.
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Place the egg whites in a large, clean bowl. Whisk them while gradually pouring in the remaining 1/2 cup of sugar, then continue to whisk until stiff peaks form, about 5 minutes. Fold roughly 1/3 of the egg mixture into the butter mixture to loosen it.
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Add the remaining whisked egg white mixture into the butter mixture. Sift in the flour, baking powder, and salt. Gently fold the mixture together just until no flour-y patches remain—be careful not to over-mix it.
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Chill the batter for at least 2 hours, or up to 24.
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When you’re ready to bake, preheat your oven to 375º F, then generously butter and flour a madeleine pan. Fill each cavity of the pan about 3/4-full with batter, then bake for 12 to 15 minutes until the madeleines are slightly domed and have golden-brown edges.
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Pop the madeleines out of their pan onto a cooling rack. Allow to cool for a few minutes, then dust with powdered sugar, if desired, and serve alongside your toast and a hot cup of tea.
Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on topwithcinnamon.com
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