Classic French Madeleine Recipe

Name: Classic French Madeleine Recipe
Total time: 60 min
Ingredients: 2 eggs; 125 g granulated sugar; 8 g vanilla sugar; 140 g all-purpose flour; 3 g baking powder; 3 g lemon zest; 125 g unsalted butter; 0.2 g salt; 200 g chocolate

0 Beoordeel

Najat

Photo by Najat

This classic French madeleine recipe is one of my favorite easy bakes: soft, buttery little sponge cakes with a hint of lemon zest and that signature golden hump on top. It’s a traditional madeleine recipe at heart, made with simple pantry staples like flour, butter, and sugar. Want to switch things up? Dip the bottoms in melted chocolate for a chocolate dipped madeleine that’s just as easy to make, or keep them plain for the classic version.

60 minutes

38 Portions

Easy

Ingredients

Portions

batter

2 eggs, (medium)

125 g granulated sugar, (1/2 cup)

8 g vanilla sugar, (1 tbsp, or 1/2 vanilla extract)

140 g all-purpose flour, (1 cup + 2 tbsp)

3 g baking powder, (¾ tsp)

3 g lemon zest, ( 1 lemon)

125 g unsalted butter, (1 stick)

0.2 g salt, (a pinch)

optional

200 g chocolate, (7 oz)

Instructions

Ingrediënten voor zelfgemaakte madeleines klaarzetten

Prepare all the ingredients. Melt the butter and let it cool to room temperature.

Gesmolten roomboter voor het madeleines beslag

Crack the eggs into a large bowl. Add the sugar and vanilla sugar (or vanilla extract), and mix about 5 minutes, until the mixture is light and airy.

Bloem en bakpoeder toevoegen aan het madeleines beslag

Sift the flour and baking powder over the egg mixture. Gently fold the flour into the batter until smooth.

Verse citroenrasp toevoegen aan madeleines beslag

Add the lemon zest, melted butter, and salt. Fold until smooth.

Madeleines vorm vullen met luchtig beslag

Evenly divide the batter among the cavities of a silicone madeleine mold. Fill each cavity about two-thirds full.

Madeleines bakken in de oven tot ze goudbruin zijn

Place the madeleines in a preheated oven at 190°C (375°F). Bake for 10–12 minutes, or until cooked through and lightly golden brown. Allow to cool completely.

Melt the chocolate using a double boiler.

Spread a thin layer of melted chocolate over the bottom of the silicone mold. Place a cooled madeleine on top of the melted chocolate. Gently press down so the chocolate spreads evenly. Allow the chocolate to fully set before removing the madeleines from the mold.