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Author Notes: Buttery, light, and not-overly sweet, madeleines are a classic French cake worth making at home. —Izy Hossack
Makes 18 madeleines
- 3/4 cup (5 3/4 ounces) granulated sugar, divided
- 9 tablespoons (4 1/2 ounces) unsalted butter, softened, plus more to butter the pan
- 2 teaspoons lemon zest
- 3 large eggs, separated
- 1 1/4 cups (5 1/2 ounces) all-purpose flour, plus more to flour the pan
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, to serve (optional)
- 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.
- 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.
- 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.
- Chill the batter for at least 2 hours, or up to 24.
- 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.
- 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.
- This recipe is a Community Pick!