Madeleines (French Butter Cake Cookies)

Small, shell-shaped sponge cakes, lightly sweet and buttery, perfect with tea or coffee.

Ingredients (Makes 12–15 madeleines)

• 100 g unsalted butter, melted

• 100 g all-purpose flour

• 100 g granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp lemon zest (optional)

• 1/2 tsp baking powder

• Pinch of salt

• Butter and flour, for greasing molds

Preparation

1. Prepare molds:

   • Preheat oven to 190°C (375°F).

   • Grease madeleine molds with butter and lightly dust with flour.

2. Make batter:

   • In a bowl, whisk eggs and sugar until pale and fluffy.

   • Fold in melted butter, vanilla extract, and lemon zest if using.

   • Sift in flour, baking powder, and salt; fold gently until smooth.

3. Fill molds:

   • Spoon batter into prepared molds, filling about 3/4 full.

4. Bake:

   • Bake 10–12 minutes until madeleines are golden and spring back when lightly touched.

   • Remove from oven and let cool for a few minutes before transferring to a wire rack.

5. Serve:

   • Serve warm or at room temperature, dusted with powdered sugar if desired.

Serving Suggestions

• Enjoy with tea, coffee, or hot chocolate.

• Pair with fresh berries or fruit preserves for added flavor.

Cooking Tips

• Chill the batter for 30–60 minutes before baking for the signature hump on madeleines.

• Use a light hand when folding flour to maintain a tender, airy texture.

• Grease molds thoroughly to prevent sticking and achieve perfect shell shapes.