Madeleines are plump, little sponge cakes traditionally flavored with just vanilla. These have a small bit of orange zest in them for added warmth and aroma.
Cook’s note: The trick to getting notoriously stubborn madeleines out of the pan without cracking them is to very generously grease the pan. Butter works best for this recipe, and it gives the added benefit of helping the madeleines achieve their trademark golden color.
Prep Time: 2 hours
Cook Time: 13 minutes
Total Time: 2 hours, 13 minutes
- 1/2 cup butter, melted
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest (optional)
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons confectioners’ sugar
Cream the butter and granulated sugar on high until it is light and fluffy. Add the vanilla extract and orange zest to the butter. Turn the mixer to low speed and add the eggs, one at a time, scraping down the sides of the bowl with a spatula as needed.
Beat the mixture on medium-high for about 3 to 4 minutes, until the mixture has lightened in color and is very fluffy. In a separate bowl, mix together the flour and baking powder. Very gently fold the flour and baking powder into the egg mixture. Once the batter is smooth, cover it and transfer it to the refrigerator for 2 hours.
Preheat the oven to 375F. Generously grease 2 standard madeleine pans and spoon the cold batter into the molds. Bake them for 10 to 13 minutes, until they are puffed and turn golden brown. Invert the pans onto wire racks and give them a hard tap to remove the cookies from the molds. Serve them warm dusted with a bit of confectioners’ sugar for the best flavor.
This madeleines recipe makes 12 servings.