Hello! I first saw madelines at Starbucks, when a stranger bought me and my brother some. They were delicious! And they are super easy to make. I also added on a recipe for a lemon glaze, because I hate throwing extra ingredients away (such as the zested lemon from this recipe). Just a heads up, you will need a madeline mold baking pan I found the madeline recipe from Cake Central, but I would suggest cutting down the bake time by 5-7 minutes (my first batch were pretty burnt!); and I got the glaze recipe from Unsophisticook. But I also have the madeline recipe here, with any needed adjustments:
French Madelines
(makes about 12)
INGREDIENTS:
1/4 cup butter
2 eggs
3/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/3 cup confectioners’ sugar for dusting
2 eggs
3/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/3 cup confectioners’ sugar for dusting
DIRECTIONS:
1. Preheat oven to 325° F (or if your oven has convect bake, use convect at 300°).
2. Prepare madeleine molds with butter and dust with flour, set aside.
3. Melt butter, set aside to cool to room temperature.
4. Beat eggs, vanilla and salt until frothy
5. Gradually add sugar while beating for 5 to 10 minutes, until mixture is thick. Mixture will form ribbons when beater is lifted.
6. Sift flour and fold in 1/3 additions into egg mixture. Add lemon zest.
7. Pour melted butter over batter and gently fold until combined.
8. Spoon batter into molds, bake 8-10 minutes (checking consistently after 5 minutes) or until a toothpick comes out clean and cake is golden brown.
9. Remove from molds to cooling rack and dust with confectioners’ sugar.
2. Prepare madeleine molds with butter and dust with flour, set aside.
3. Melt butter, set aside to cool to room temperature.
4. Beat eggs, vanilla and salt until frothy
5. Gradually add sugar while beating for 5 to 10 minutes, until mixture is thick. Mixture will form ribbons when beater is lifted.
6. Sift flour and fold in 1/3 additions into egg mixture. Add lemon zest.
7. Pour melted butter over batter and gently fold until combined.
8. Spoon batter into molds, bake 8-10 minutes (checking consistently after 5 minutes) or until a toothpick comes out clean and cake is golden brown.
9. Remove from molds to cooling rack and dust with confectioners’ sugar.
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