Madeleines a Classic French Recipe that are Easy to Make
Many people shy away from French cooking and desserts because they seem to complicated. However, the reality is many recipes are quick and easy to make including these classic madeleines. Baked off fresh right before serving is best and easy to do. This recipe is courtesy of Daniel Boulud, but I added a little vanilla. I love vanilla… and I think it makes it just that much tastier. I found this recipe made 22-24 regular size madeleines.
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup All Purpose Flour plus more for dusting
- 2 large Eggs
- 1/3 cup Granulated Sugar
- 1 tbsp Light Brown sugar
- 1 tbsp Honey
- 2 tsp finely grated lemon zest or Orange Zest
- 1 tsp Vanilla paste* (if you have. If not, any good quality vanilla)
- 6 tbsp (¾ stick) Unsalted Butter melted and warm
- Nonstick Vegetable Oil Spray or softened butter
- Powdered Sugar
- Whisk baking powder, salt and flour in a small bowl.
- Whisk eggs, granulated sugar, light brown sugar, honey and lemon zest in a medium bowl until smooth.
- Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth.
- Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
- Preheat oven to 400°.
- Lightly coat madeleine pans with nonstick vegetable oil spray (or soft butter) and dust with flour, tapping out excess.
- Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full.
- Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes.
- Tap pan against counter to release madeleines.
- Dust with powdered sugar and serve warm.