Tiny and delicate, these buttery Classic French Madeleines have just the right amount of vanilla and a delectable hint of lemon!
Author:Addie Gundry
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Yield:Makes 20 to 22 cookies 1x
Category:Bakery
Ingredients
Scale
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla or almond extract
1/2 teaspoon lemon zest
Pinch of sea salt
1 cup all-purpose flour
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
Confectioners’ sugar for dusting
Instructions
Preheat the oven to 375 degrees F. Butter and flour a nonstick madeleine pan.
In a stand mixer fitted with the paddle attachment or in a medium bowl using a hand mixer, beat the eggs and granulated sugar until blended. Beat in the vanilla, lemon zest, and sea salt.
Add the flour and beat until blended. Gradually add the butter slowly until blended.
Spoon 1 tablespoon of the batter into each indentation in the prepared pan.
Bake until puffy and brown, 12 to 14 minutes.
Cool for 5 minutes. Carefully remove from the pan.
Let the pan cool. Repeat the process with the remainder of the batter.
