Step 1

Please note that this recipe requires at least 2 hours of chilling time.

Step 2

Gather all the ingredients. You will need two 12-well madeleine molds. Tip: If your eggs are not at room temperature yet, fill a bowl with very warm (not hot) tap water and submerge the eggs for 10 minutes.

Step 3

Put the unsalted butter in a measuring cup and microwave until almost melted. Then, let the residual heat finish melting the butter completely. Do not overcook it. For my 1100W microwave, it takes 1 minute to melt cold butter. If you're unsure, heat it incrementally to avoid overcooking. Alternatively, melt the butter in a small saucepan over medium-low heat. When it's almost melted, remove it from the heat and let the residual heat finish melting it completely. Let it cool completely before you add it to the batter. Tip: If the butter is still warm, you can prep the madeleine pans while you wait for the butter to cool.

Step 4

In the bowl of an electric stand mixer (or a large bowl), whisk the eggs on medium speed until frothy, about 2 minutes.

Step 5

Add the sugar, salt, and vanilla.

Step 6

Zest the lemon (I use this microplane zester), avoiding the white pith that tastes bitter. Measure the zest and add it to the batter. Tip: As you see in the picture, I like to hold the microplane above the lemon to zest it so I can see how much zest is in the microplane (versus holding the lemon over the microplane).

Step 7

Beat until light, slightly pale, and somewhat thickened, about 2-3 minutes.

Step 8

Using a fine-mesh strainer, sift the flour and baking powder into the bowl.

Step 9

With the mixer on low (Stir setting) or by hand, gently stir the dry ingredients into the egg mixture. Mix until it's mostly incorporated; you will continue to mix it when you add the melted butter next.

Step 10

Using a silicone spatula, scrape the bottom and sides of the bowl to mix the batter.

Step 11

Gradually add the cooled* melted butter, a few tablespoons at a time, and incorporate the first addition of butter with the mixer on low (Stir setting) or by hand, before drizzling in the next addition. Do not overmix the batter or it will become tough. If you're worried, it's best to fold by hand using the silicone spatula. * Tip: Why can't we add hot melted butter? The heat activates the baking powder, which means your madeleines will no longer swell while baking!

Step 12

Spread the batter evenly. Cover the batter with plastic, gently pressing it down against the surface of the batter to prevent a crust from forming. Chill in the refrigerator for 2 hours or overnight. Before you step away for 2 or more hours, make sure to prepare and chill the pans.

Step 13

Melt the butter for the pans in a small bowl in the microwave. Using a pastry brush, lightly grease the wells of the pans with the melted butter.

Step 14

Then, lightly dust each well with flour using a fine-mesh strainer. Tap the molds (over the sink) to remove the excess flour. Chill the madeleine molds in the freezer until ready to use. If you can't use the freezer, refrigerate them. Tip: Do not skip the flour. It helps create a nice clean "shell" indentation.

Step 15

Set the oven rack to the middle position and preheat the oven to 425°F (220ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Once the oven indicates it has reached temperature, continue to preheat it well for an additional 5-10 minutes. Then, remove the batter from the refrigerator and just one of the pans from the freezer. You will fill and bake one pan of madeleines at a time. Tip: We work fast to keep the batter as cold as possible before putting the pan into the hot oven. This is the key to producing the characteristic hump on top of the madeleines.

Step 16

Add 1 rounded Tbsp of cookie batter to each well of the madeleine pan. Aim for more than a level Tbsp but less than a heaped Tbsp. I used this OXO cookie scoop and found it easy to transfer the batter. You can also use a 1 Tbsp measuring spoon and scrape out the batter using a mini silicone spatula.

Step 17

You do not need to smooth out the lumps of chilled batter in the mold, as the heat of the oven will soften and spread the batter. Also, do not overfill the wells, or they will overflow while baking. Once you fill the wells of the first pan, cover the batter with plastic and put it back in the refrigerator.

Step 18

Bake at 425°F (220ºC) for 3 minutes.

Step 19

Then, reduce the oven temperature to 375°F (190°C) and bake for 5 minutes, or until the edges of the madeleines look golden and the tops spring back when touched.

Step 20

Remove the pan from the oven and tap it on the countertop to loosen the madeleines from the pan. Let them cool in the pan for 2 minutes (and no more than that as the cakes will get dry).

Step 21

Using a fork or a small offset spatula, gently release the madeleines from the molds and transfer them onto a cooling rack.

Step 22

Remove the batter from the refrigerator and the second pan from the freezer. Then, fill each mold of the second madeleine pan with one rounded tablespoon of the batter. Bake, then cool.

Step 23

The madeleines are ready to serve when they are slightly warm or at room temperature. Dust the tops with confectioner’s sugar, if desired. If you are storing/freezing the madeleines, do not dust them with sugar until you are ready to serve.

Step 24

Madeleines get dry rather fast and are best eaten within a few hours after they come out of the oven. The nice crunch they have right after being baked will slowly fade away and the madeleines will become soft. To store them longer, let the madeleines cool COMPLETELY. Then, place them in an airtight container and enjoy them within 48 hours. You can also freeze them and they'll keep for 2 months. Defrost the madeleines at room temperature, then put them in the oven or toaster oven to reheat for a few minutes before dusting them with the confectioner’s sugar.