- 1/2 cup (113 g) unsalted butter
- 1 cup (130 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs at room temperature
- 1/2 cup (100 g) granulated white sugar
- 2 tbsp (30 g) firmly packed light brown sugar
- 1 tsp pure vanilla extract
- 1 tsp freshly grated lemon zest optional
In a small saucepan, melt the butter and then keep it warm. Whisk the flour, baking powder, and salt together in a small bowl.
In the bowl of your electric mixer beat the eggs and sugars at high speed for 5 to 8 minutes or until the mixture is thick and pale in color. Add the vanilla and lemon zest and beat until combined.
Sift about one-third of the flour mixture over the whipped eggs and fold it in using a rubber spatula. Sift and fold in half of the remaining flour, and repeat with the rest. Be sure not to over mix otherwise you will deflate the batter.
Take about 1 cup (240 ml) of the batter and fold it into the warm melted butter. Fold the butter mixture completely into the egg batter. Cover and refrigerate the batter for at least an hour or two, preferably overnight. You can actually make this part of the recipe up to three days in advance.
Preheat your oven to 375°F (190°C). Generously grease the molds of two - 12 - 3 1/2 inch (8.5 cm) Madeleine pans (preferably nonstick) with very soft or melted butter and dust the molds with flour, tapping out the excess flour. Refrigerate the pans for about 10 minutes or until the butter harden. You want to make sure your pans are well greased otherwise you may have trouble releasing the madeleines from the pan.
Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center so you madeleines will have the classic domed appearance.
Bake the Madeleines for about 8 to 11 minutes or until the edges are golden brown and the centers spring back when lightly touched. Be careful not to overbake them otherwise they will be too dry.
Remove the pans from the oven and immediately tap each pan against the counter to release the Madeleines. Place Madeleines on a wire rack to cool. Best served immediately but can be stored in an airtight container at room temperature for a couple of days or frozen for up to 1 month.
Recipe source: The Joy of Baking