Classic French Madeleines
Indulge in the exquisite delight of Classic French Madeleines, soft and buttery cookies with a delicate scallop shape. These cookies not only pair beautifully with a cup of tea, creating a moment reminiscent of Proust's reflection in 'Swann’s Way', but they also evoke nostalgia with every bite. Perfect for afternoon tea or a special gathering, this recipe offers a taste of France right in your kitchen. With a simple blend of eggs, sugar, and fragrant lemon, these madeleines are a timeless treat that will transport you to charming Parisian cafés.
20
Servings
N/A
Calories
8
Ingredients
Ingredients
Large eggs
2 (Beaten)
Sugar
2/3 cup (Granulated)
Vanilla extract
1 teaspoon (Pure)
Grated lemon peel
1/2 teaspoon (Fresh)
Salt
1 pinch (Fine)
All-purpose flour
1 cup (Sifted)
Unsalted butter
10 tablespoons (Melted and slightly cooled)
Powdered sugar
to taste (For dusting)
Instructions
1
Preheat your oven to 375°F (190°C). Generously coat a madeleine pan with unsalted butter and dust with flour to prevent sticking.
2
In a large mixing bowl, use an electric mixer to whisk together the eggs and sugar until well combined and slightly foamy.
3
Add the vanilla extract, grated lemon peel, and salt to the egg mixture, mixing until fully incorporated.
4
Gently fold in the flour, mixing just until you see no dry streaks in the batter.
5
While continuing to mix on low speed, gradually pour in the cooled, melted butter. Beat the mixture briefly until just blended; do not overmix.
6
Using a tablespoon, carefully spoon the batter into each scallop-indented space in the madeleine pan, filling each about three-quarters full.
7
Bake in the preheated oven for 10-16 minutes, or until the madeleines are puffed, golden-brown, and spring back when gently touched.
8
Remove the pan from the oven and allow the madeleines to cool in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool completely.
9
Before serving, dust with powdered sugar to add an elegant touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic French Madeleines?
They are soft, buttery, sponge-like French cookies known for their distinctive scallop shell shape.
What are the primary ingredients needed for this recipe?
The main ingredients include large eggs, granulated sugar, pure vanilla extract, fresh grated lemon peel, fine salt, sifted all-purpose flour, and melted unsalted butter.
How many servings does this Madeleine recipe provide?
This recipe yields approximately 20 Madeleines.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How do I prepare the Madeleine pan?
Generously coat the pan with unsalted butter and dust it with flour to ensure the cookies do not stick.
How long should the Madeleines bake?
Bake them for 10 to 16 minutes until they are puffed and golden-brown.
What is the correct way to mix the eggs and sugar?
Use an electric mixer to whisk the eggs and sugar together until the mixture is well combined and slightly foamy.
When do I add the vanilla and lemon peel?
Add the vanilla extract, grated lemon peel, and salt to the egg and sugar mixture after they have been initialy whisked.
How should the flour be added to the batter?
Gently fold in the sifted flour, mixing only until you no longer see dry streaks.
What is the procedure for adding butter?
Gradually pour in the cooled, melted butter while mixing on low speed, beating briefly until just blended.
How much sugar is required for the recipe?
The recipe calls for 2/3 cup of granulated sugar.
How much flour should be used?
You should use 1 cup of sifted all-purpose flour.
How much butter is needed?
The recipe requires 10 tablespoons of melted and slightly cooled unsalted butter.
How much should I fill each mold in the pan?
Spoon the batter into each scallop-indented space until it is about three-quarters full.
How do I check if the Madeleines are finished?
They are done when they are golden-brown and spring back when you gently touch them.
How long should they cool in the pan?
Allow the cookies to cool in the pan for about 5 minutes before moving them to a wire rack.
What is the final step before serving?
Dust the completely cooled Madeleines with powdered sugar for an elegant presentation.
Why is Proust mentioned in relation to Madeleines?
Marcel Proust famously described the taste of a madeleine triggering a flood of memories in his novel 'Swann’s Way'.
Can I overmix the batter?
No, you should avoid overmixing, especially after adding the butter, to maintain the delicate texture.
What is the texture of these cookies?
They are soft, buttery, and delicate with a light sponge-like crumb.
Is the lemon peel necessary?
The 1/2 teaspoon of fresh lemon peel provides the signature fragrant aroma classic to French madeleines.
What type of eggs are used?
The recipe calls for 2 large beaten eggs.
What equipment is needed for this recipe?
You will need a large mixing bowl, an electric mixer, a tablespoon for portioning, and a specialized madeleine pan.
Is salt used in this recipe?
Yes, a pinch of fine salt is added to the egg mixture to enhance the overall flavor.
What should I do after the 5-minute cooling period?
Carefully transfer the Madeleines to a wire rack so they can finish cooling completely.
Is the flour sifted or unsifted?
The 1 cup of all-purpose flour should be sifted to ensure a light texture.
How much vanilla extract is used?
The recipe uses 1 teaspoon of pure vanilla extract.
What is the calorie count for this recipe?
Specific nutritional information such as calories is not provided in the raw data.
Can these be served at tea time?
Yes, they are a classic accompaniment for afternoon tea or special gatherings.
What category of food do Madeleines fall into?
They are considered classic French cookies or small dessert cakes.