Madeleines: Little Butter Whispers
Classic shell-shaped French sponge cakes with crisp edges and a tender, melt-in-your-mouth center.
32 min
Medium
Francesa
24 servings
The story behind
The first time I baked these, I sat on the floor in front of the oven, waiting to see if they’d grow their famous 'hump.' These treats come from the Lorraine region of France. Legend says a young maid invented them for a Duke after his head chef quit in a rage. They are the ultimate companion for a quiet mid-afternoon snack—nothing beats dipping a warm Madeleine into a cup of Earl Grey tea or a frothy latte. They always remind me of those slow afternoons where the only goal is to enjoy the rich smell of butter filling the house.
Instructions
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1Start by beating the eggs with the sugar and salt until the mixture is pale and very frothy.
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2Fold in the vanilla and lemon zest to give them that signature bright aroma.
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3Gently fold in the sifted flour and baking powder, being careful not to deflate the air you just whipped in.
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4Pour in the melted butter (make sure it's not too hot) and stir until the batter is smooth and shiny.
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5Pro tip: let the batter rest in the fridge for at least an hour; that temperature shock is what creates the iconic hump.
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6Grease your shell mold, fill each cavity 3/4 full, and bake at 190°C (375°F) for 10-12 minutes until the edges are golden brown.
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7Carefully pop them out and let them cool slightly on a rack before diving in.
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