French Butter Cakes (Madeleines) – a delicious recipe with eggs, vanilla, salt, white sugar, all-purpose, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
2
Melt butter and let cool to room temperature.
3
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
4
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
5
Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
6
Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
7
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
8
Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
9
Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
361
kcal
Calories
17
g
Fat
46
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 eggs, 3/4 teaspoon vanilla extract, 1/8 teaspoon salt, 1/3 cup white sugar, and more.
Yes, French Butter Cakes (Madeleines) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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