Saucepan@saucepan · Shared this recipeFollowFrench · dessertMadeleinesFrench lemon-vanilla madeleines baked in a scalloped pan and dusted with confectioners’ sugar.total1 hr 30 minprep1 hr 15 mincook12 minservings18Original recipe on sallysbakingaddiction.comKeep this recipeAdd a copy of Madeleines to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients18 servingsBack to 18 servings0.5 cup unsalted butter for the pan), 8 Tbsp; 113g, plus another 2 Tbsp (28g2 large eggs, at room temperature0.5 cup granulated sugar, 100g2 tsp lemon zest1 tsp pure vanilla extract1 cup sifted all-purpose flour*, 115g, spooned & leveled0.5 tsp baking powder0.125 tsp saltoptional: confectioners’ sugar for sprinkling on topStepsClear checksTap an ingredient or step to check it off.1Step 1: Read the post above for explanations and step-by-step pictures. It will help you!2Step 2: Melt the butter in a large bowl and set aside to slightly cool as you prepare the rest of the batter. You can melt it in the microwave or melt it/brown it on the stovetop then transfer to a large bowl.3Step 3: Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the beater(s). Beat in the lemon zest and vanilla extract until combined. The remaining ingredients are mixed together by hand; you no longer need the mixer.4Step 4: Whisk the flour, baking powder, and salt together in a small bowl. Using a silicone spatula, gently fold into egg mixture. Carefully fold in half of the flour mixture, then fold in the other half. Make sure you’re handling this batter with care. It’s very delicate.5Step 5: Stir 1/4 cup of the batter into the melted butter. It will take a minute to fully incorporate. Then stir it all into the rest of the batter. The batter will be thick, silky, and shiny.6Step 6: Cover the batter and chill in the refrigerator for 30-60 minutes. Try not to chill any longer than this as the butter in the batter will begin to solidify.7Step 7: During the last few minutes of chilling, preheat the oven to 350°F (177°C).8Step 8: Melt the remaining 2 Tablespoons butter. Using a pastry brush, lightly brush the madeleine pan with melted butter. Greasing the pan is necessary even if you’re using a nonstick pan. We want to avoid any chance of sticking.9Step 9: Spoon 1 generous Tablespoon of batter into the center of each scalloped well. No need to spread it to the edges. Just plop it in the center. Cover and refrigerate remaining batter if you do not have 2 madeleine pans to bake the batter all at once.10Step 10: Bake for 10-12 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger. Invert the pan onto the counter. Transfer the warm madeleines to a wire rack to lightly cool.11Step 11: Dust with confectioners’ sugar, if desired, before serving.getsaucepan.com/r/452ee82d-0e30-421d-a590-0b1539158e1b · Original: https://sallysbakingaddiction.com/madeleines/
