A few weeks ago Amazon had a sale on USA Bakeware {my favorite brand} and since I had been on the lookout for a madeleine pan, I decided to splurge and buy one. My husband LOVES having a little something with his morning coffee, and for years it’s been Walker’s Shortbread, but lately I’ve noticed that whenever we were in a bakery, he’d search the bakery case for madeleines.
So when I noticed the pans were on sale, it was the perfect excuse to buy a madeleine pan and try and recreate the delicious little sponge cakes {cookies?}. It took me about a three tries before I finally perfected the recipe {and baking time} and now that I know how to make them, I can whip up a batch for the HH whenever he fancies a few.
This recipe only makes 16 madeleines, which may not seem like a lot, but these little sponge cakes are one treat you’ll want to eat the same day you bake them as they tend to firm up by day 2 or 3. The recipe is SUPER simple, just keep an eye on your baking time and don’t over cook them! 😉
~Mavis
Ingredients
2 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest {1 lemon}
1/4 cup unsalted butter
1/4 cup granulated sugar {for dusting}
Directions
Preheat oven to 350 degrees F. Lightly butter a madeleine pan and set aside.
Melt butter in a small baking dish and let cool to room temperature.
In a mixing bowl, beat the eggs, vanilla and salt at high speed until light and fluffy. Slowly add the sugar while continuing to beat the batter at a high speed until mixture is thick and pale {about 5 to 7 minutes}.
Sift flour into egg mixture 1/3 at a time, gently folding after each addition until the batter is nice and smooth.
Pour melted butter around edge of batter and gently fold melted butter into batter. Sprinkle with lemon zest and fold the lemon zest into the batter. Using a one tablespoon cookie scoop, scoop the batter into molds mounding slightly in the center of each madeleine cavity.
Bake 13 to 16 minutes, or until the madeleine cakes are just slightly golden around the edges and the tops of the cakes spring back when gently touched with your fingertip.
Once baked, gently remove madeleines from the pan and sprinkle with granulated sugar.
Serve immediately or store in an air tight container. {These tend to taste the BEST if you eat them on the same day you bake them.
Click to pin this madeleine recipe for later.
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
Move over chicken soup, baking is actually good for your soul. Science says so.
Okay, okay. So I realize I have mislead you in the past. I might have posted a recipe before that I swore was the best chocolate chip cookie recipe on the planet. I lied. Well technically it wasn’t a lie because I had never used this recipe before. And had I baked these babies up, this is the recipe I would have been raving about. Because it’s hands down the best thing you’ll try all week (month? year?). Crispy on the outside, chewy and chocolaty on the inside. Be still my heart.
Ingredients
