My sister loves madeleines, so I decided to try making them myself. Since I didn’t have a proper madeleine pan, I used a miniature rose cakelet pan she’d given me and found that it worked just as well.
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 12 large madeleines OR 36 mini madeleines
- 2/3 cup all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 1/2 cup sugar
- Grated zest of 1 lemon (optional)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- Confectioners’ sugar, for dusting (optional)
- If using lemon zest, place zest and sugar in a mixer bowl or large bowl. Rub them together with your fingertips until the sugar is moist and fragrant. (I didn’t have a lemon, so I skipped this and thought the madeleines turned out fine.)
- Using the whisk attachment or a hand mixer, beat in eggs on medium-high speed for 2-3 minutes, until the mixture is pale, thick, and light.
- Beat in vanilla, baking powder, and salt.
- With a rubber spatula, very gently fold in flour, followed by butter.
- Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can also spoon the batter into the madeleine molds, cover, and refrigerate, then bake directly from the fridge. See below for instructions on prepping the pans.)
- Center a rack in the oven and preheat to 400ºF. Butter 12 full-size madeleine molds or up to 36 mini madeleine molds, dust the insides with flour, and tap out the excess. If you have a non-stick pan, just give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed.
- Place the pan(s) on a baking sheet.
- Spoon batter into molds, filling each one almost to the top. Don’t worry about spreading the batter evenly because the oven heat will take care of it.
- Bake large madeleines for 11-13 minutes OR minis for 8-10 minutes, or until they are golden and the tops spring back when touched. (My rose cakelets baked for 11-13 minutes.)
- Remove pan(s) from oven and release madeleines from molds by rapping the edge of the pan against the counter.
- Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife.
- Transfer madeleines to a rack to cool to just warm or to room temperature.
- If you are making minis and have more batter, bake the next batch(es), making certain to cool and properly prepare the pans before baking.
- If desired, dust madeleines with confectioners’ sugar just before serving. The madeleines taste best the day they are made.
- If you must, you can wrap them airtight and freeze them for up to 2 months.