Delicate French madeleines with a whisper of lemon and vanilla, crisp edges, and their signature hump. After baking, dip them in melted chocolate for an elegant dessert for coffee or tea that practically melts on the tongue.
Ingredients
For the batter
- 2 medium eggs
- 4.4 oz | 125 g granulated sugar
- 0.3 oz | 8 g vanilla sugar (or 1/2 tsp vanilla extract)
- 4.9 oz | 140 g all-purpose flour
- 0.1 oz | 3 g baking powder
- zest of 1 lemon (about 0.1 oz | 3 g)
- 4.4 oz | 125 g unsalted butter
- a pinch of salt (about 0.01 oz | 0.2 g)
For the coating
- 7.1 oz | 200 g chocolate of your choice (milk or dark)
Step-by-Step Recipe
- Prepare the pan: lightly butter the madeleine molds and dust with flour. Place the pan in the refrigerator.
- Melt the butter over medium heat until smooth, without overheating. Let it cool to lukewarm.
- In a bowl, whisk the eggs with the sugar and vanilla sugar (or extract) until paler and lightly airy, 2-3 minutes with a whisk or a mixer on medium speed.
- Add the lemon zest and a pinch of salt, then mix.
- Sift the flour with the baking powder into the egg mixture. Gently fold in with a spatula until combined, without overmixing.
- Add the cooled melted butter in 2-3 additions, folding gently each time until smooth.
- Cover the bowl and chill the batter in the refrigerator for at least 30 minutes. This helps create the characteristic hump and preserves the tender crumb.
- Preheat the oven to 392°F | 200°C. Fill the chilled molds about three-quarters full with batter.
- Bake for 9-11 minutes, until the hump is pronounced and the edges are golden. The madeleines should spring back when lightly pressed. Unmold carefully and transfer to a wire rack to cool.
- For the coating, melt the chocolate over a bain-marie or in short microwave bursts, stirring until smooth. Dip the cooled madeleines halfway into the chocolate and place on parchment until set.
Nutritional Value
| Serving | 1 chocolate madeleine |
|---|---|
| Calories | 175 kcal |
| Protein | 3 g |
| Fat | 10 g |
| Carbohydrates | 19 g |
| Sugar | 12 g |
| Sodium | 40 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Chilling the batter: 30-60 minutes in the refrigerator gives a steadier hump and thinner, crispier edges.
- Pan and prep: always butter and chill the pan — it helps the batter hold the shell pattern.
- Chocolate: choose 60-70% dark chocolate for a deeper flavor, or milk chocolate for a softer sweetness. You can sprinkle with almond flakes before the coating sets.
- Flavors: swap lemon for orange, or replace part of the vanilla with a pinch of cardamom for a spiced note.
- Storage: without chocolate, keep up to 2 days at room temperature in a container; with chocolate, up to 3 days in a cool place. Best enjoyed the day after baking.
FAQ
Why chill the madeleine batter?
Chilling firms up the butter and gluten, helping the signature hump rise in the oven while keeping the crumb delicate yet springy.
Can I make madeleines without a madeleine pan?
Only a special pan gives the classic shape and shell pattern. If you do not have one, mini muffin pans can be used, but the texture and appearance will differ.
How do I melt chocolate so it stays smooth and glossy?
Melt it over a gentle bain-marie, stirring regularly and keeping water out of the chocolate. For a better shine, use chocolate with at least 30% cocoa butter.