Description
Golden buttery goodness, madeleines are essentially mini sponge cakes in a dainty shell shaped cookie.
Ingredients
Scale
- 1 cup (113 g) cake flour
- 1/4 tsp (2 g) salt
- 2 large eggs plus one egg yolk
- 1/2 cup (100 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- 1 tsp (5 ml) lemon extract
- 10 Tbsp (142 g) unsalted butter, melted and cooled to room temperature
Instructions
- Preheat your oven to 350 degrees F. Grease a 12-piece madeleine mold with butter, shortening, or cooking spray.
- Whisk flour and salt together in a small bowl.
- Using a stand mixer with a paddle attachment, beat eggs and yolk on medium high speed until foamy, about 4 or 5 minutes. Add the vanilla extract, lemon extract, and sugar and continue to beat until thick, about 5 more minutes.
- Use a rubber spatula or spoon to fold in the flour and salt mixture until combined. Do the same with the melted butter until well combined.
- Spoon or pipe half the batter into the madeleine pan, bringing the batter up to almost the rim in each mold. Bake on middle oven rack for 10 minutes, turning the pan halfway through the baking time. You can check the madeleines for doneness by lightly touching one. If it springs back after being pressed they are done.
- Let madeleines cool for 10 minutes, then remove from mold and cool on a wire rack.
- Repeat steps 5 & 6 with the remaining batter.
Notes
A mold is needed to make authentic madeleines. You could make them in a mini cupcake pan as well.