Ingredients
Scale
Madeleines
- 75 g (⅜ cup) Granulated sugar
- ⅛ teaspoon Salt
- ½ pod Vanilla beans or ½ teaspoon vanilla extract
- Zest of ½ medium lemon
- 105 g (2 eggs) Whole eggs
- 30 g (1.5 tablespoons) Honey
- 15 g (1 tablespoon) Milk
- 15 g (1 tablespoon) Oil
- 100 g (¾ cup + 1 tablespoon) Cake flour
- 3.5 g (¾ teaspoon) Baking powder
- 85 g (6 tablespoons) Unsalted butter (melted)
For the Pan
- Some softened Butter (for greasing)
- Some All-purpose flour (for dusting)
Instructions
- Melt the Butter: Begin by melting the unsalted butter. It should be completely melted by the time you need to use it. I like to do this first to ensure it’s warm and ready to go.
- Prepare the Dry Ingredients: In a large bowl, mix together the granulated sugar, salt, vanilla beans (or extract), and lemon zest. This step helps to infuse the sugar with the lovely flavors of vanilla and lemon.
- Combine Wet Ingredients: Add the whole eggs, honey, milk, and oil to the bowl. Mix everything well until it’s fully combined. There’s no need to beat the eggs; just ensure that all the ingredients are evenly mixed.
- Incorporate the Flour: Sift the cake flour and baking powder into the mixture. Start mixing slowly to avoid flour flying everywhere, then gradually increase your speed. Continue mixing until the batter is smooth and free of lumps.
- Add Melted Butter: Pour in the warm melted butter and mix again. Use a rubber spatula to scrape down the sides of the bowl, ensuring everything is well blended.
- Chill the Batter: Cover the bowl with plastic wrap and let the batter rest in the fridge for at least one hour. This resting period helps the flavors meld and improves the texture of the madeleines.
- Prepare the Pan: While the batter is chilling, grease the madeleine pan with a thin layer of softened butter. Dust the pan with all-purpose flour, making sure to cover all surfaces. Flip the pan and tap it on the counter to remove any excess flour. Chill the greased pan in the fridge until you’re ready to bake.
- Preheat the Oven: Preheat your oven to 395ºF (201ºC).
- Fill the Pan: Once the batter has rested, fill each shell of the madeleine pan about 85% full. A piping bag makes this step easier, but you can also use a spoon if you prefer.
- Bake: Lower the oven temperature to 365ºF (185ºC) and bake the madeleines for 9 to 10 minutes. They should spring back gently when touched.
- Cool: Remove the madeleines from the pan immediately after baking. Be gentle, as they will be soft while hot. Transfer them to a cooling rack to cool completely.
Notes
- Use Fresh Ingredients: Fresh eggs and high-quality vanilla will enhance the flavor of your madeleines.
- Don’t Skip the Resting Time: Allowing the batter to rest in the fridge is crucial for achieving the right texture.
- Watch the Baking Time: Ovens can vary, so keep an eye on your madeleines to prevent overbaking.
- Experiment with Flavors: Once you master the classic vanilla version, feel free to experiment with other flavors like chocolate or almond.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 madeleine
- Calories: 110 kcal
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1.6g
- Cholesterol: 35mg