Lemon-Vanilla Madeleines: French Delicacies
Indulge in the classic French treat: Madeleines. These exquisite little fluted cakes are light, airy, and simply delightful. My recipe combines the warm essence of vanilla extract with the zesty brightness of fresh lemon zest, creating a perfect balance of flavors that dance on your palate. Each bite offers a delicate sponge-like texture, making them the ideal companion to an afternoon coffee or a sweet dessert wine. These Madeleines are not only delicious on their own but can also be elegantly dipped in melted chocolate for a touch of decadence. Impress your guests with these charming French cakes, perfect for any occasion or simply to savor at home.
N/A
Servings
125
Calories
8
Ingredients
Ingredients
eggs
2 (room temperature)
vanilla extract
1/2 teaspoon (pure vanilla extract)
lemon zest
1/2 teaspoon (freshly grated)
icing sugar
125 g (5 oz) (sifted)
plain flour
100 g (4 oz) (sifted)
baking powder
1/4 teaspoon (sifted)
butter
125 g (5 oz) (melted and cooled)
icing sugar for sprinkling
to taste (for finishing)
Instructions
1
Begin by preheating your oven to 190°C (375°F) or Gas mark 5. Generously grease and flour 24 Madeleine moulds to ensure the cakes release easily after baking.
2
In a medium mixing bowl, whisk together the eggs, vanilla extract, and lemon zest using an electric mixer on high speed for about 5 minutes. Gradually add the icing sugar while continuing to whisk. Continue beating for an additional 5 to 7 minutes until the mixture thickens to a satiny consistency. Do not rush this step, as achieving the right texture is crucial for successful Madeleines—it can take between 10 to 15 minutes.
3
Sift together the plain flour and baking powder in a separate bowl. Gradually sift one-quarter of the flour mixture over the egg mixture, and gently fold it in. Repeat this process with the remaining flour in fourths, ensuring a delicate fold to maintain the airy texture.
4
Next, carefully fold in the melted and cooled butter until fully incorporated. This step is important to ensure that the butter is evenly distributed throughout the batter.
5
Using a spoon or a piping bag, fill each prepared mould about three-quarters full with the batter, making sure not to overfill.
6
Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden and the tops spring back when lightly touched. Once baked, remove from the oven and let the Madeleines cool in the moulds for 1 minute. Gently loosen the edges with a knife and invert onto a wire rack to cool completely.
7
Once cooled, dust the tops lightly with icing sugar or dip the tips in melted chocolate for an extra touch of elegance. Store any leftovers in an airtight container to maintain their freshness.
Nutrition Information
6.7g
Fat
15g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Lemon-Vanilla Madeleines?
They are classic French fluted cakes that are light, airy, and flavored with vanilla extract and fresh lemon zest.
What oven temperature is required for baking Madeleines?
Preheat your oven to 190°C (375°F) or Gas mark 5.
How many Madeleines does this recipe make?
This recipe is designed to fill 24 Madeleine moulds.
How should the Madeleine moulds be prepared?
You should generously grease and flour the moulds to ensure the cakes release easily after baking.
How long should I whisk the eggs, vanilla, and lemon zest?
Whisk them on high speed for about 5 minutes before gradually adding the icing sugar.
What is the total whisking time for the egg and sugar mixture?
The total whisking time can take between 10 to 15 minutes to achieve the correct satiny consistency.
What consistency should the egg and sugar mixture have?
The mixture should thicken until it reaches a satiny consistency.
How do I incorporate the flour into the batter?
Sift one-quarter of the flour mixture over the egg mixture at a time and gently fold it in to maintain the airy texture.
When should the butter be added to the Madeleine batter?
The melted and cooled butter should be carefully folded in after all the flour has been incorporated.
Does the butter need to be at a specific temperature?
Yes, the butter must be melted and then cooled before being added to the mixture.
How full should I fill each Madeleine mould?
Fill each mould about three-quarters full with the batter using a spoon or a piping bag.
How long do the Madeleines need to bake?
Bake them for 10 to 12 minutes.
How can I tell when the Madeleines are finished baking?
They are done when the edges turn golden and the tops spring back when lightly touched.
How long should Madeleines cool in the moulds?
Let them cool in the moulds for 1 minute before removing them.
What is the best way to remove Madeleines from the pan?
Gently loosen the edges with a knife and invert the mould onto a wire rack.
How should I finish or decorate the Madeleines?
Once cooled, you can lightly dust the tops with icing sugar or dip the tips in melted chocolate.
What are the nutritional facts for one Madeleine?
Each Madeleine contains approximately 125 calories, 6.7g of fat, 15g of carbohydrates, and 1.7g of protein.
What type of flour is best for this recipe?
This recipe calls for 100g of sifted plain flour.
What kind of sugar is used in the batter?
The recipe uses 125g of sifted icing sugar.
Should the eggs be at room temperature?
Yes, using room temperature eggs helps achieve the proper volume during whisking.
What type of vanilla is recommended?
Pure vanilla extract is recommended for the best flavor.
How should leftovers be stored?
Store any remaining Madeleines in an airtight container to maintain their freshness.
What is the texture of a perfect Madeleine?
A perfect Madeleine has a delicate, sponge-like texture that is light and airy.
Can I use a piping bag for this recipe?
Yes, a piping bag is an excellent way to fill the moulds evenly without overfilling.
What are common serving suggestions for Madeleines?
They are ideal with afternoon coffee or a sweet dessert wine.
Is baking powder necessary for Madeleines?
Yes, 1/4 teaspoon of sifted baking powder is used to help the cakes rise.
What role does lemon zest play in this recipe?
Freshly grated lemon zest provides a zesty brightness that balances the warm vanilla notes.
Why is folding the flour in stages important?
Folding in stages ensures the flour is fully incorporated without deflating the air bubbles created during whisking.
Can these be served as a dessert?
Absolutely, they are charming French cakes perfect for any occasion or as a sweet treat.
How many ingredients are in this recipe?
There are 8 ingredients: eggs, vanilla, lemon zest, icing sugar, plain flour, baking powder, butter, and extra icing sugar for dusting.