This easy Madeleine recipe will have you whipping up Madeleines like a pro in no time! There’s no complicated techniques so you’ll love these Lemon French Madeleines Cakes. They’re perfectly golden, light and airy!
Spray the baking pan with baking spray or brush with butter and sprinkle with some flour. Tap out the excess flour.
Sift twice all-purpose flour, salt, and baking powder.
Place butter, sugar, zest, and vanilla into the bowl of your electric stand mixer with a paddle attachment on.
Beat on medium high for 5-7 minutes. Add your egg yolks and eggs in 2 additions. Mix just until incorporated. Add your dry ingredients in 2 additions. Mix just until incorporated, don’t over mix.
Put the mixture into a sturdy pastry/piping bag and refrigerate for 30 minutes.
Preheat oven to 350°F.
Pipe butter into the madeleine pan as shown on the picture. Do not overfill. Butter will be a bit tough. To help ease squeezing it out of the pastry bag work the bag with your hands for a few seconds and start piping the butter.
Bake 10-15 minutes until light golden color on the sides. Let cool.
Sprinkle with powdered sugar.
Store at room temperature in an airtight container for up to 3 days.
If you don’t plan on eating them immediately, skip sprinkling with powdered sugar.
Do not skip chilling the batter. Doing so helps the Madeleines rise tall when in the oven.
After chilling the dough, the butter will be a bit hard. To help ease squeezing it out of the pastry bag work the bag with your hands for a few seconds and start piping the butter.