Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup + 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 3 large eggs at room temperature
  • ½ cup melted unsalted butter

Instruction

  • In a large mixing bowl, add the three large eggs and beat until a little lighter in color, which will take around two minutes.
  • Add the sugar to the beaten eggs and beat until well combined, will take three minutes to four.
  • Now add the vanilla or any flavoring you wish to replace the vanilla with, like orange or lemon zest. Beat the mixture for a minute.
  • Sift in the flour, salt, and baking powder. It is essential to sift the dry ingredients to prevent any lumps from the baking powder.
  • Add the flour to the beaten eggs and sugar. Mix until combined, and if you see small lumps in the batter at this stage, do not panic; it will disappear after adding the melted butter.
  • Pour the melted butter into the batter and mix until combined. Make sure the melted butter is not hot when adding it!
  • Cover the batter and refrigerate for 1 hour but best to chill for 2 hours to 12 hours. You can also place the covered batter in the freezer for a few minutes if you don’t want to wait for 2 hours. Read more in the notes below.
  • Preheat the oven to 350F/180C for at least 20 minutes before using it.
  • Prepare the pan. If you use a regular pan or a nonstick one, it is best to grease and flour it. A pastry brush will help a lot in this step, so brush the pan with butter and then dust it with flour. Make sure to use enough flour to cover the shell shape properly. Flip the pan over the working surface, or better do this at the sink. Tap the pan one time over the working surface or the sink to get rid of excess flour.
  • Do not mix the batter after taking it out of the fridge. Using an ice cream scoop or a tablespoon, scoop the batter in the center of the madeleine’s molds. Do not try to spread the batter.
  • If using a silicone mold, place it over a baking sheet and then bake it in the oven.
  • Bake on the middle shelf for 12 minutes, or until you insert a toothpick in the middle of the madeleine and if it comes out clean.
  • After removing the mini cakes from the oven, allow them to cool while in the pan/mold for three minutes, then place them over a wire rack to cool completely.
  • Dust with confectioner’s sugar before serving.