Much like chocolate chip cookies, the secret to terrific madeleines is to chill the dough for several hours. This allows the liquid from the eggs and butter to evenly distribute in the batter and hydrate the flour, helping it to rise wonderfully when baked to produce the characteristic hump. If you bake madeleines without chilling the dough they will be more dense and won't rise as much in the center, but they'll still be lovely for an afternoon tea or coffee.
Add vanilla extract and lemon zest and beat to combine.
285g / 2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
Add flour and baking powder. Using a spatula, fold until combined.
½ cup (2 sticks) melted butter
Add melted butter and fold until combined.
Cover batter with a layer of plastic wrap directly on the surface to prevent a skin from forming. Place covered bowl in the fridge until batter has chilled, at least 3 hours but up to 2 days.
Bake
When ready to bake, preheat oven to 400°F.
butter, as needed
Lightly grease each mold in a madeline pan with butter.
Measure 2 tablespoons of batter and drop into the center of each mold. Repeat until pan is filled.
Bake at 400°F until madeleines are golden brown and an instant read thermometer inserted into the center reads 195°F, about 10 minutes.
Remove from oven and let cool for 5 minutes. Gently remove from pan. Bake remaining batter.
Madeleines will keep for 3 to 5 days in an airtight container.
From MakeBetterFood.com. . (makebetterfood.com/recipes/madeleines/). Adapted from Patisserie Lerch.
In a large bowl, beat eggs and sugar together using an electric hand mixer until fluffy and light, about 3 minutes.
Add vanilla extract and lemon zest and beat to combine.
Add flour and baking powder. Using a spatula, fold until combined.
Add melted butter and fold until combined.
Cover batter with a layer of plastic wrap directly on the surface to prevent a skin from forming. Place covered bowl in the fridge until batter has chilled, at least 3 hours but up to 2 days.
When ready to bake, preheat oven to 400°F.
Lightly grease each mold in a madeline pan with butter.
Measure 2 tablespoons of batter and drop into the center of each mold. Repeat until pan is filled.
Bake at 400°F until madeleines are golden brown and an instant read thermometer inserted into the center reads 195°F, about 10 minutes.
Remove from oven and let cool for 5 minutes. Gently remove from pan. Bake remaining batter.
Madeleines will keep for 3 to 5 days in an airtight container.
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