Madelines are basically light airy teacakes originating from France. They are traditionally scallop shaped, and for this recipe I’d recommend investing in a madeline tray. The batter is made from the same ingredients as a traditional cupcake, but the quantities and process outlined below should be followed really carefully so you end up with fluffy and light madelines!
Makes 20 madelines
Overall time required: 1 hour 30 minutes
- 115g unsalted butter (plus another 2 Tbsp for the pan)
- 2 large eggs, at room temperature
- 100g granulated sugar
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 15g sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- optional: icing sugar for sprinkling on top
- Melt the butter in a saucepan and set aside to slightly cool as you prepare the rest of the batter.
- Using an electric whisk beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the whisk. Beat in the lemon zest and vanilla extract until combined.
- Whisk the flour, baking powder, and salt together. Using a spatula or wooden spoon, gently fold into egg mixture. The batter is quite delicate, so handle with care and don’t over fold!
- Stir the batter into the melted butter in small batches.
- Cover the batter and chill in the fridge for up to an hour (don’t chill for any longer than this as the butter in the batter will solidify!)
- Preheat the oven to 180°C.
- Melt the remaining 2 Tablespoons butter. Using a pastry brush, lightly brush the pan with melted butter.
- Spoon 1 generous Tablespoon of batter into the center of each scalloped well. You don’t need to spread it to the edges, just plonk in the centre of the shell.
- Bake for 10-12 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger. Transfer the warm madeleines to a wire rack to cool.
- Dust with icing sugar before serving. Madeleines are best enjoyed right after baking, warm and fresh out of the oven!