If you have a madeleine pan, you'll want to make these madeleines often. This is a simple recipe that makes these famous French pastries. Serve alone or around the holidays with other treats. Their buttery cake interior is surrounded by a crispy outer coating. These cookie-like cakes are divine!
Madeleine pan, preferably non-stick still grease the wells
2 mixing bowls
Bowl to melt butter or saucepan to melt butter on stovetop
Whisk or electric mixer
Measuring cups and spoons
Spoon
Spatula
Pastry brush
Ingredients
½cupunsalted buttermelted and cooled
2large eggsroom temperature
½cupgranulated sugar
1teaspoonpure vanilla extract
1cupall-purpose flouror substitute one-to-one gluten free flour for gf option
½teaspoonbaking powder
⅛teaspoonsalt
¼tspof saltomit if you are using salted butter
Extra butter or vegetable oil to coat the wells
Optional: Confectioners sugar for dusting before serving
Instructions
Set the eggs out a bit before making so they are room temperature.
Melt butter, and set aside.
In a mixing bowl, combine the flour, baking soda, and salt. Set aside.
In a separate large mixing bowl, use an electric mixer to combine the eggs and sugar. Whisk for at least 5 minutes. Add the pure vanilla extract.
Slowly and gradually pour the dry ingredients into the wet ingredients, mixing gently by hand until just combined. Do not overmix, and don't use and electric mixer.
Gently incorporate the cooled, melted butter into the batter, mixing by hand with a spoon or whisk.
Cover the batter, and place in refrigerator for 30 minutes up to 60 minutes.
Toward the end of the chill time, preheat oven to 350°F (177°C).
Melt up to 2 tablespoons of butter, and use a pastry brush to grease the wells, especially in the grooves. You can also use vegetable oil or avocado oil or non-flavored non-stick cooking spray (don't use olive oil because of the taste). Butter is best for its authentic flavor.
Remove batter from fridge. Don't mix it. Gently spoon an overflowing tablespoon of batter into the center of each well. You do not need to spread it... it will expand as it bakes.
Place in preheated oven on the center rack for 10 - 12 minutes. When the edges are golden brown, take them out.
Carefully invert the pan so it's upside down. Leave madeleines in the pan for a few minutes, then gently remove them. Place each on a wire cooling rack.
Before serving, sprinkle with confectioners sugar if desired. Serve as soon as possible as they are best served fresh!
Notes
The butter should be melted and left to cool for 5 - 8 minutes before adding it to the batter.
Whisk the eggs and sugar together with a stand mixer (if you have) for 5 - 8 minutes for the best texture.
Invert the pan once you take it out of the oven. Once they are slightly cooled, gently remove the madeleines from the pan and set them on a cooling rack.
Everything about madeleines tastes better when fresh. Serve the same day as you make them, if possible.