Equipment
Ingredients
Madeleine Batter
- 115 g unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 100 g caster sugar
- 1 lemon zest
- 5 ml vanilla extract
- 120 g all-purpose flour
- 4 g baking powder
- 1 g salt
Lemon Glaze
- 100 g powdered sugar, sifted
- 30 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
In a large mixing bowl, whisk the eggs, caster sugar, and lemon zest vigorously until pale, thick, and frothy.
Stir the vanilla extract into the egg mixture until just incorporated.
Sift the all-purpose flour, baking powder, and salt directly over the wet mixture.
Gently fold the dry ingredients into the egg mixture using a flexible spatula until no dry streaks of flour remain.
Pour the cooled melted butter around the edge of the batter and fold gently but thoroughly until the batter is smooth and shiny.
Cover the bowl tightly with plastic wrap pressed directly against the surface of the batter and refrigerate for at least 2 hours.
Preheat the oven to 190C/375F. Brush the madeleine pan cavities generously with additional melted butter and dust lightly with flour, tapping out the excess.
Spoon exactly one tablespoon of the chilled batter directly into the deepest center point of each madeleine cavity. Do not spread the batter; it will level itself in the oven.
Bake in the preheated oven for 10 to 12 minutes. The madeleines are done when the edges are deep golden brown and the centers have formed their characteristic domed humps.
Immediately invert the hot pan over a wire rack, tapping firmly to release the cakes. Allow them to cool completely.
While the madeleines cool, whisk the sifted powdered sugar and fresh lemon juice in a small bowl until a completely smooth glaze forms.
Dip the fluted shell side of each cooled madeleine into the glaze. Let the excess drip back into the bowl, then return them to the wire rack until the glaze sets completely.
Chef's Notes
- The crucial 'thermal shock' necessary for the signature hump relies on transferring very cold batter directly into a very hot pan and oven. Steam is rapidly forced upward, creating the dome.
- For a deeper, nuttier flavor profile, substitute the standard melted butter with beurre noisette (brown butter). Ensure you strain out any dark milk solids and allow it to cool slightly before folding it into the batter.
- Avoid over-mixing when adding the dry ingredients and butter. Overworking the gluten will result in dense, tough cakes rather than the delicate sponge desired.
- Do not spread the chilled batter in the pan cavities. Placing a single scoop in the center allows it to naturally melt outward during baking, maintaining an even crumb structure.
Storage
Freezer: 1 month — Freeze unglazed madeleines in an airtight container.
Reheating: Refresh unglazed madeleines in a 150C/300F oven for 3 minutes before eating or glazing.
