Imen Dridi Julia Child’s Madeleine recipe is made with eggs, sugar, flour, unsalted butter, vanilla extract, lemon juice, lemon zest, and a pinch of salt for a delightful French pastry experience that’s ready in 50 minutes!
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🧡 Why You’ll Love This Madeleine Recipe:
- Classic French elegance in every bite.
- Simple ingredients for a sophisticated treat.
- Delicate texture with a hint of lemon zest.
- Perfect for tea time or dessert indulgence.
❓ What Is Julia Child’s Madeleine Recipe?
Julia Child’s Madeleine recipe is a French pastry delight featuring eggs, sugar, flour, unsalted butter, vanilla extract, lemon zest, and juice. Its delicate texture and buttery flavor make it a timeless treat.
🥚 Julia Childs Madeleine Ingredients
- 2 eggs
- 2/3 cup sugar
- 1 cup plus 1 tablespoon purpose flour (Maida)
- 140 grams of unsalted butter
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon lemon juice
- 1/4 teaspoon lemon zest
- pinch of salt
- Powdered sugar (optional)
🥯 How To Make Julia Childs Madeleine
- Stir in sugar and flour until well combined. Adjust consistency with extra eggs if needed. Let cool for 10 minutes.
- Brown butter slightly in a saucepan over medium heat. Set aside.
- Mix 1 1/2 tablespoons browned butter with 1 tablespoon flour in a small bowl. Drop into Madeleine cups. Remove from heat.
- Whip remaining butter with ice until cool and liquid. Combine with remaining eggs, salt, lemon zest, lemon juice, and vanilla.
- Mix thoroughly with the resting batter. Let sit for 10 more minutes. Optionally, let sit for an hour at room temperature or a couple of hours in the fridge for a typical madeleine center hump.
- Preheat oven to 375°F with racks in the top and bottom center positions.
- Drop 24 large tablespoons of batter into Madeleine cups. Bake until the edges are faintly browned, the center is slightly depressed, and the cups are slightly shrunk.
- Remove from mold and place on a rack. Once cooled, flip the shells over and dust them with powdered sugar before serving.
💭 Recipe Tips
- Ensure all ingredients are at room temperature for proper incorporation.
- Brown the butter for a nutty aroma and flavor.
- Allow the batter to rest for optimal texture and rise.
- Dust with powdered sugar for a finishing touch.
🍦 What To Serve With Madeleine?
Serve Madeleine with a cup of hot tea or coffee, fresh berries, whipped cream, vanilla ice cream, chocolate or caramel sauce.
🎚 How To Store Leftovers Madeleine?
- At Room Temperature: Keep leftover madeleine in a suitable bag for up to 3 days.
- In The Fridge: Refrigerate leftover madeleine in a sealed container for up to 5 days.
- In The Freezer: Freeze leftover madeleine in a freezer-safe container for up to 2 months.
🥵 How To Reheat Leftovers Madeleine?
- Oven: Preheat oven to 350°F and heat leftover madeleine on a baking sheet for 5-7 minutes until warmed through.
- Microwave: Heat leftover madeleine in a microwave-safe plate on high for 10-15 seconds until warmed.
FAQs
Is Madeleine a cookie or cake?
Madeleine is neither solely a cookie nor a cake but rather a small butter cake, traditionally baked in shell-shaped molds.
What should the texture of a Madeleine be?
The texture of a Madeleine should be buttery yet light, with a delicate crumb and a slightly crisp exterior.
Why do you chill Madeleine batter?
Chilling the Madeleine batter helps ingredients hydrate, resulting in tender cakes with characteristic large humps during baking.
Why are madeleines so dry?
Your madeleines can be dry if baked too long or if the oven runs hot, causing moisture loss during baking.
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Julia Childs Madeleine Nutrition Facts
- Calories 115
- Total Fat 6.5g
- Saturated Fat 3.9g
- Trans Fat 0.2g
- Cholesterol 39mg
- Sodium 64mg
- Potassium 17.4mg
- Total Carbohydrates 13g
- Dietary Fiber 0.2g
- Sugars 8g
- Protein 1.5g
Julia Child Madeleine Recipe
Description
Julia Child’s Madeleine recipe is made with eggs, sugar, flour, unsalted butter, vanilla extract, lemon juice, lemon zest, and a pinch of salt for a delightful French pastry experience that’s ready in 50 minutes!
Ingredients
Instructions
- Stir in sugar and flour until well combined. Adjust consistency with extra eggs if needed. Let cool for 10 minutes.
- Brown butter slightly in a saucepan over medium heat. Set aside.
- Mix 1 1/2 tablespoons browned butter with 1 tablespoon flour in a small bowl. Drop into Madeleine cups. Remove from heat.
- Whip remaining butter with ice until cool and liquid. Combine with remaining eggs, salt, lemon zest, lemon juice, and vanilla.
- Mix thoroughly with the resting batter. Let sit for 10 more minutes. Optionally, let sit for an hour at room temperature or a couple of hours in the fridge for a typical madeleine center hump.
- Preheat oven to 375°F with racks in the top and bottom center positions.
- Drop 24 large tablespoons of batter into Madeleine cups. Bake until the edges are faintly browned, the center is slightly depressed, and the cups are slightly shrunk.
- Remove from mold and place on a rack. Once cooled, flip the shells over and dust them with powdered sugar before serving.
Notes
- Ensure all ingredients are at room temperature for proper incorporation.
Brown the butter for a nutty aroma and flavor.
Allow the batter to rest for optimal texture and rise.
Dust with powdered sugar for a finishing touch.
