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Madeleines

Madeleines are buttery French tea cakes that are made in a pan with shell-shaped indentions. These spongy cakes are usually flavored with vanilla, almonds, lemon or orange. This recipe uses lemon zest, plenty of butter, and a light sprinkling of confectioners’ sugar for flavor.

Madeleines are the perfect book club dessert to accompany the World War II novel, A Fire Sparkling. They are wonderful with tea and make a beautiful presentation at bridal showers.

Print Recipe
Madeleines
Course Cakes, Dessert, Madeleines
Cuisine French
Keyword Dessert
Servings
tea cakes
Ingredients
  • 4 tablespoons unsalted butter melted and cooled
  • 2 large eggs at room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter melted
  • confectioners’ sugar for sprinkling on top
Course Cakes, Dessert, Madeleines
Cuisine French
Keyword Dessert
Servings
tea cakes
Ingredients
  • 4 tablespoons unsalted butter melted and cooled
  • 2 large eggs at room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter melted
  • confectioners’ sugar for sprinkling on top
Instructions
  1. Using a mixer fitted with a whisk attachment beat the eggs and sugar together on high speed for 5 minutes.
  2. Beat in the lemon zest and vanilla extract until combined.
  3. Whisk the flour, baking powder, and salt together in a small bowl. Gently fold the flour mixture into the egg mixture.
  4. Gently fold ½ of the cooled, melted butter into the batter until combined. Then fold in the remaining butter.
  5. Set the batter aside for 50 minutes at room temperature, then refrigerate for 10 minutes. While the batter is chilling, preheat the oven to 350°F.
  6. Using a pastry brush, lightly brush the Madeleine pan with the 1 tablespoon melted butter.
  7. Spoon a heaping tablespoon of batter into the center of each scalloped depression.
  8. Bake for 10-12 minutes, until the tops spring back after lightly pressed with your finger.
  9. Immediately invert the pan onto a wire rack. Cool slightly, then dust with confectioners’ sugar.
Recipe Notes

Madeleines taste best on the day they are baked but can be stored in an airtight container for a day.

Desserts elegant dessert French lemon simple to make sponge cakes tea cakes
April 8, 2020

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Breakfast Burritos → ← A Fire Sparkling

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