Classic Madeleines

Food

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Classic Madeleines

**courtesy of Julia Child**

Ingredients

• 2 large eggs
• 2/3 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup (1 stick) unsalted butter, melted and cooled (plus extra for pan)
• 1 tsp pure vanilla extract
• 1/2 tsp lemon zest (optional)

A few notes on making these:

• These require a special pan to make the classic shell-shape. You can get them here
• Madeleines have a tiny bit of technique required for them to come out perfectly… For the classic bump (pearl) on top of the cake, the batter must be chilled for at least 1 hour or up to 4 hours.
• Thoroughly brush madeleine pans with melted butter and dust with flour, then freeze the pan for 1 hour to ensure the cakes release properly.

Instructions: 

• Preheat oven to 375°F
• In stand mixer with a paddle attachment, beat the eggs and sugar until thick, pale, and foamy (about 3-4 minutes) 
• Gently fold in dry ingredients and chill. 
• After batter is chilled and pans prepared, place a generous tablespoon of batter into each prepared cup; do not spread it.
• Bake 10-15 minutes until the edges are golden brown and the tops spring back when pressed.
• Let them cool for 2 minutes, then remove from the pan
• Dust with powdered sugar before serving bump-side up.