Did you know Madeleines are one of the easiest things to bake? I sure didn’t. I always looked at those fluffy little cakes and thought “those must be a nightmare to make.” You can’t blame me. After all, they’re always sold 3 or 4 a pack. And since there is no official madeleine rationing that I am aware of, I figured they must be super labor intensive. Well it turns out that they are really cheap and easy to make. True, you do need a madeleine pan but it’ll so pay for itself. Lucky me, I got one years ago during one of my “I am bored therefore I shop” Williams-Sonoma excursions. It sat in the back of a cabinet until last night when I was looking for an excuse to not wash the dishes and asked “hey guys, should I make madeleines?” Yes, I have very happy roommates =)

Lemon Madeleines
 

makes 24 madeleines
Ingredients
  • 1 stick of butter
  • 1 cup flour
  • 1 tsp baking powder
  • 3 eggs
  • 1¼ cup sugar
  • 1 tsp honey
  • 1 tbsp lemon zest

Instructions
  1. Preheat your oven to 400 degrees.
  2. In a small saucepan, melt 1 stick of butter and let it cool down. Brush your madeleine pan with some of that butter.
  3. In the bowl of an electric mixer fitted with the flat beater, mix 3 eggs with sugar, honey and lemon zest. Beat on medium high speed until light and fluffy.
  4. Sift flour and baking powder over the egg mixture and stir with a rubber spoon until combined.
  5. Add cooled melted butter and mix until combined.
  6. Spoon into madeleine pan, filling each well just about ¾ full.
  7. Bake for 10 minutes.

Preheat your oven to 400 degrees.
In a small saucepan, melt 1 stick of butter and let it cool:

Brush your madeleine pan with some of that butter:

I am using a nonstick madeleine pan. I also had a traditional metal one but the madeleines stuck even though I had brushed it with butter. Go with nonstick. =)

I found some pans starting under $10. Click HERE to check out some of those pans…

In the bowl of an electric mixer fitted with the flat beater, mix 3 eggs with sugar, honey and lemon zest:

Beat on medium high speed until light and fluffy.

Sift flour and baking powder over the egg mixture:

Stir until combined.

Add cooled melted butter and mix until combined:

Spoon into madeleine pan, filling each well just about 3/4 full.

I am using a medium ice cream scoop to get even portions. Here is the model I use: Stainless Steel Scoop

Bake for 10 minutes.

Voilà!!!