This guide with the best madeleine recipe guarantees “humpy” homemade French madeleines that are perfect in shape, density, texture, and taste. Nothing beats these authentic madeleine cakes straight from the oven!
INGREDIENTS
3 eggs
2/3 cup (130 g) sugar
1 1/2 (7.5 ml) tsp orange zest
1 cup (120 g) flour
1 tsp (5 ml) baking powder
¼ tsp (1.25 ml) salt
6 tbsp (90 ml) melted butter
1 tbsp (7 g) powdered sugar
INSTRUCTIONS
Beat eggs with sugar until pale yellow. Add zest.
Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter.
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.
Preheat oven to 350F/(176C).
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.
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.
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.
Once cooled completely and dust with powdered sugar and serve!
These are best eaten the day they are made. Batter can be made 2 days ahead of time.
