Classic Madeleines
Food
Audio By Carbonatix
Classic Madeleines
**courtesy of Julia Child**
Ingredients
- 2 large eggs
- 2/3 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, melted and cooled (plus extra for pan)
- 1 tsp pure vanilla extract
- 1/2 tsp lemon zest (optional)
A few notes on making these:
- These require a special pan to make the classic shell-shape. You can get them here
- Madeleines have a tiny bit of technique required for them to come out perfectly… For the classic bump (pearl) on top of the cake, the batter must be chilled for at least 1 hour or up to 4 hours.
- Thoroughly brush madeleine pans with melted butter and dust with flour, then freeze the pan for 1 hour to ensure the cakes release properly.
Instructions:
- Preheat oven to 375°F
- In stand mixer with a paddle attachment, beat the eggs and sugar until thick, pale, and foamy (about 3-4 minutes)
- Gently fold in dry ingredients and chill.
- After batter is chilled and pans prepared, place a generous tablespoon of batter into each prepared cup; do not spread it.
- Bake 10-15 minutes until the edges are golden brown and the tops spring back when pressed.
- Let them cool for 2 minutes, then remove from the pan
- Dust with powdered sugar before serving bump-side up.
