Hamdi Saidani This easy Julia Child Madeleine recipe makes soft, buttery, and slightly crisp shell-shaped cakes with a hint of lemon. Perfect for a quick dessert or afternoon treat, these classic French pastries use simple ingredients you likely have at home. Enjoy them fresh from the oven with a dusting of powdered sugar for the best flavor and texture!
Ingredients Needed
- 1/2 cup unsalted butter (plus another 2 Tbsp for the pan)
- 2 large eggs, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup sifted all-purpose flour* (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Optional: Confectioners’ sugar for sprinkling on top
How To Make Madeleine Recipe
- Melt the butter: Melt 1/2 cup of butter in the microwave or on the stovetop. Transfer to a bowl and let it cool slightly.
- Beat eggs and sugar: Using a hand or stand mixer with a whisk attachment, beat eggs and sugar on high speed for at least 8 minutes until thick, pale, and ribbon-like. Mix in lemon zest and vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Fold in dry ingredients: Gently fold half of the dry mixture into the egg mixture with a silicone spatula, then fold in the remaining half. Handle the batter carefully to keep it airy.
- Incorporate butter: Stir 1/4 cup of the batter into the melted butter until fully combined, then mix this into the rest of the batter. The batter should be thick, silky, and shiny.
- Chill the batter: Cover and refrigerate for 30-60 minutes. Do not chill longer, or the butter will solidify.
- Prepare the pan & preheat oven: Preheat the oven to 350°F (177°C). Melt 2 Tbsp butter and use a pastry brush to grease the madeleine pan, even if it’s nonstick.
- Fill the pan: Spoon 1 generous tablespoon of batter into the center of each scalloped well without spreading it. If you only have one pan, refrigerate the remaining batter while baking the first batch.
- Bake: Bake for 10-12 minutes until the tops spring back when lightly pressed.
- Cool & serve: Invert the pan onto the counter and transfer the madeleines to a wire rack. Dust with confectioners’ sugar if desired.
Recipe Tips
- Whip the Eggs and Sugar Properly: Beat the eggs and sugar for at least 8 minutes until thick and pale. This step is key to getting light and airy madeleines.
- Fold the Flour Gently: Do not mix too hard, or you’ll deflate the batter. Slowly fold in the flour using a spatula to keep it fluffy.
- Chill the Batter for the Right Time: Refrigerate the batter for 30-60 minutes. This helps the madeleines rise properly. Do not chill longer, or the butter will harden too much.
- Grease the Pan Well: Even if using a nonstick pan, always brush it with melted butter to prevent sticking.
- Do Not Overbake: Madeleines bake quickly. Remove them as soon as they spring back when touched to keep them soft inside.
How To Store Leftovers
keep leftovers madeleine in a closed container. They stay fresh for 1 day but may dry out fast.
More Julia Child Recipes:
Julia Child Madeleine Recipe
Description
This easy Julia Child Madeleine recipe makes soft, buttery, and slightly crisp shell-shaped cakes with a hint of lemon. Perfect for a quick dessert or afternoon treat, these classic French pastries use simple ingredients you likely have at home. Enjoy them fresh from the oven with a dusting of powdered sugar for the best flavor and texture!
Ingredients
Instructions
- Melt the butter: Melt 1/2 cup of butter in the microwave or on the stovetop. Transfer to a bowl and let it cool slightly.
- Beat eggs and sugar: Using a hand or stand mixer with a whisk attachment, beat eggs and sugar on high speed for at least 8 minutes until thick, pale, and ribbon-like. Mix in lemon zest and vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Fold in dry ingredients: Gently fold half of the dry mixture into the egg mixture with a silicone spatula, then fold in the remaining half. Handle the batter carefully to keep it airy.
- Incorporate butter: Stir 1/4 cup of the batter into the melted butter until fully combined, then mix this into the rest of the batter. The batter should be thick, silky, and shiny.
- Chill the batter: Cover and refrigerate for 30-60 minutes. Do not chill longer, or the butter will solidify.
- Prepare the pan & preheat oven: Preheat the oven to 350°F (177°C). Melt 2 Tbsp butter and use a pastry brush to grease the madeleine pan, even if it’s nonstick.
- Fill the pan: Spoon 1 generous tablespoon of batter into the center of each scalloped well without spreading it. If you only have one pan, refrigerate the remaining batter while baking the first batch.
- Bake: Bake for 10-12 minutes until the tops spring back when lightly pressed.
- Cool & serve: Invert the pan onto the counter and transfer the madeleines to a wire rack. Dust with confectioners’ sugar if desired.
Notes
- Whip the Eggs and Sugar Properly: Beat the eggs and sugar for at least 8 minutes until thick and pale. This step is key to getting light and airy madeleines.
- Fold the Flour Gently: Do not mix too hard, or you’ll deflate the batter. Slowly fold in the flour using a spatula to keep it fluffy.
- Chill the Batter for the Right Time: Refrigerate the batter for 30-60 minutes. This helps the madeleines rise properly. Do not chill longer, or the butter will harden too much.
- Grease the Pan Well: Even if using a nonstick pan, always brush it with melted butter to prevent sticking.
- Do Not Overbake: Madeleines bake quickly. Remove them as soon as they spring back when touched to keep them soft inside.
Julia Child Madeleine Recipe
