Perfect Madeleines Recipes

Steps:

• Preheat oven to 375 degrees. Butter and flour madeleine pans carefully.
• Melt butter and let it cool.
• Beat eggs, salt, and sugar together until thick, about 8 minutes. Add vanilla. Fold in flour, rapidly but gently. Fold in butter gently, but make sure it does not settle to bottom. Quickly spoon mixture into madeleine pans. Bake until golden, about 10 minutes. Remove from pans. Cool on racks.

Steps:

• In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Place sugar and lemon zest a bowl. Using your fingertips, rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes. Whisk in honey and vanilla. Alternatively, this can be done in the bowl of an electric mixer fitted with the whisk attachment.
• Gently fold in flour mixture in three additions; fold in melted butter until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.
• Butter and flour a large madeleine pan. Spoon batter into madeleine pan; transfer to refrigerator for 1 hour.
• Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
• Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
• Melt butter and let cool to room temperature.
• In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
• Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
• Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
• Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
• Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
• Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
• Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Steps:

• Combine eggs, sugar, and honey in a large bowl. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously and do not use high speed if using an electric mixer; the end mixture should be light and frothy.
• Sift flour and baking powder into the egg mixture. Fold in gently until well combined. Add melted butter and salt, stirring well. Cover the bowl with plastic wrap and chill batter in the refrigerator for at least 1 hour.
• Preheat the oven to 460 degrees F (240 degrees C).
• Fill silicone madeleine molds with the batter, filling each 3/4 full.
• Bake in the preheated oven for 1 minute, then reduce the oven temperature to 400 degrees F (200 degrees C). Bake for 4 minutes, then reduce again to 350 degrees F (175 degrees C) for 5 minutes more.