Easy Madeleines

Updated at: Sat, 02 Jan 2021 18:03:17 GMT

Step 1

Beat eggs with sugar until pale yellow. Add zest.

Step 2

Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter.

Step 3

Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.

Step 4

Preheat oven to 350F/(176C).

Step 5

Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well.

Step 6

Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way.

Step 7

Bake 7-8 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool.

Step 8

Once cooled completely and dust with powdered sugar and serve!

Step 9

These are best eaten the day they are made. Batter can be made 2 days ahead of time.

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