Preheat the oven to 375° F (190° C). Butter and flour 12 (3
-inch) madeleine molds; set aside.
 Overhead shot of greased and floured pan for madeleines
 Dotdash Meredith Food Studios
 Melt butter and let cool to room temperature.
 Beat eggs, vanilla, and salt in a small mixing bowl at high speed until
light. 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.
 Bowl with ingredients being mixed with beaters for French butter cakes, as
seen from above
 Dotdash Meredith Food Studios
 Sift flour into the egg mixture, a third at a time, gently folding after
each addition.
 French butter cake batter in a bowl with flour being sifted in, as seen
from above
 Dotdash Meredith Food Studios
 Add lemon zest and pour melted butter around the edge of the batter.
Quickly but gently fold butter into the batter.
 Overhead shot of a bowl with French butter cake batter with lemon zest and
melted butter
 Dotdash Meredith Food Studios
 Spoon batter into molds; it will mound slightly above tops.
 Madeleines in a pan ready to be baked
 Dotdash Meredith Food Studios
 Bake until cakes are golden and the tops spring back when gently pressed
with your fingertip, 14 to 17 minutes.
 Use the tip of the knife to loosen madeleines from the pan; invert onto a
rack. Immediately sprinkle warm cookies with granulated sugar.
 Madeleines on a cooling rack on a baking tray with sugar dusted on top, as
seen from above
 Dotdash Meredith Food Studios
 Enjoy!
 looking at a bunch of French butter cakes garnished with powdered sugar on
a round wooden board

Tips

Madeleines are best eaten the day they're baked. Leftover madeleines are
wonderful when dunked into coffee or tea.
Chocolate Madeleine Variation:

Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened
cocoa powder for 2 tablespoons of the flour; sift into the batter with
flour.
Nutrition Facts (per serving)
109
    Calories
5g
    Fat
15g
    Carbs
2g
    Protein