Classic French Madeleines

Name: Classic French Madeleines
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12
Cuisine: french
Ingredients: 100 g unsalted butter, plus extra for greasing; 2 pcs eggs, at room temperature; 80 g granulated sugar; 1 tbsp honey; 1 tsp finely grated lemon zest; 100 g all-purpose flour; 1/2 tsp baking powder; 1 pinch fine sea salt; 1 tbsp icing sugar, for dusting (optional)

By Culiora

Classic French Madeleines served on a plate, photographed in natural light

Delicate French sponge cakes with their signature scalloped shells and pronounced humps. Flavoured simply with brown butter, honey, and fresh lemon zest, they have crisp edges and a tender, melt-in-the-mouth crumb.

Servings: 12
Prep time: 20 min
Cook time: 12 min
Total time: 32 min

Ingredients

100 g unsalted butter, plus extra for greasing
2 pcs eggs, at room temperature
80 g granulated sugar
1 tbsp honey
1 tsp finely grated lemon zest
100 g all-purpose flour
1/2 tsp baking powder
1 pinch fine sea salt
1 tbsp icing sugar, for dusting (optional)

Instructions

Melt 100 g unsalted butter in a small saucepan over medium heat. Swirl occasionally until the milk solids turn a light hazelnut brown and smell nutty, about 4 to 5 minutes. Remove from heat and let cool until barely warm to the touch.
In a medium mixing bowl, whisk together the eggs, granulated sugar, honey, and lemon zest vigorously for 2 to 3 minutes until pale, slightly thickened, and ribbony.
Sift the flour, baking powder, and pinch of fine sea salt over the egg mixture. Gently fold with a rubber spatula just until combined and no dry pockets remain.
Pour the lukewarm browned butter down the side of the bowl in two additions, folding gently but thoroughly until the batter is glossy and completely smooth. Cover the bowl with plastic wrap directly against the surface and chill in the refrigerator for at least 1 hour (up to overnight).
Preheat the oven to 200°C (180°C fan). Brush a standard 12-hole madeleine tin thoroughly with melted butter and chill the tin in the freezer for 10 minutes.
Spoon or pipe cold batter into each mould, filling them about three-quarters full (do not spread the batter; it will level itself in the oven).
Bake for 10 to 12 minutes, until the madeleines develop their classic tall humps in the centre and the edges are deep golden brown. Turn them out immediately onto a wire cooling rack to preserve their crisp crust, and dust lightly with icing sugar before serving warm.