Madeleines (French Butter Cakes) #madeleines #howtomake #themakanai #shorts

By Just One Cookbook · 45 min

Ingredients

Instructions

1. Chill the batter for at least 2 hours (or overnight) before baking. Prepare the pans first if you wish.
2. Melt the 1/2 cup butter gently in the microwave or a small pan, let it cool completely.
3. Whisk the 3 eggs on medium speed until frothy, about 2 minutes. Add the sugar, salt and vanilla.
4. Add 2 tsp lemon zest to the batter and beat about 2 to 3 minutes until light and thickened.
5. Sift in the flour and baking powder, then gently stir until mostly combined.
6. Gradually fold in the cooled melted butter a few tablespoons at a time, mixing gently so the batter does not become tough.
7. Cover the batter with plastic pressed onto its surface and chill for 2 hours or overnight.
8. Grease the wells of two 12-well madeleine molds with 1 Tbsp melted butter, lightly dust with 1 Tbsp flour, tap out the excess and chill the molds in the freezer.
9. Set the oven rack to the middle and preheat to 425°F (220°C). Fill each well of one chilled pan with about 1 rounded Tbsp of batter, cover and return the batter to the fridge.
10. Bake at 425°F (220°C) for 3 minutes, then reduce to 375°F (190°C) and bake 5 more minutes, until the edges are golden and the tops spring back when touched.
11. Tap the pan to loosen the madeleines and let them cool in the pan for 2 minutes, then transfer to a rack.
12. Repeat with the second pan, then dust with the optional confectioners' sugar once slightly warm or at room temperature.

Summarized from Just One Cookbook's video. Watch it for the details.

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