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Preheating your oven is a critical step in baking classic French madeleines. The right temperature ensures they rise properly and develop their signature hump. For madeleines, set your oven to 375°F (190°C). This temperature allows the batter to cook evenly, creating a delicate exterior while keeping the inside moist and fluffy. An adequately preheated oven also helps achieve that beautiful golden-brown color that is so characteristic of madeleines.

Classic French Madeleines

Experience the charm of Classic French Madeleines with this easy recipe that transports you straight to the heart of France. These delicate, shell-shaped cakes are a perfect companion to your favorite tea or coffee. Discover the rich history, essential ingredients, and step-by-step instructions to create these delightful treats at home. With buttery flavor and a melt-in-your-mouth texture, madeleines are a timeless indulgence that’s sure to impress!
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Ingredients
  

1 cup (125g) all-purpose flour, sifted

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, plus extra for greasing

3/4 cup (150g) granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

Zest of 1 lemon (optional for a citrus twist)

Powdered sugar, for dusting (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Generously grease each cavity of a madeleine pan with melted butter, and then lightly dust it with flour, tapping out any excess to prevent sticking.

    Mix Dry Ingredients: In a small bowl, combine the sifted flour, baking powder, and salt. Whisk them together to ensure even distribution, then set the mixture aside.

      Melt the Butter: In a saucepan set over low heat, melt the butter completely until it turns liquid. Once melted, remove it from the heat and allow it to cool for a few minutes.

        Beat the Eggs and Sugar: In a medium mixing bowl, beat the eggs and granulated sugar together using a whisk or an electric mixer. Continue mixing until the mixture becomes pale, thick, and fluffy, which should take about 3 to 5 minutes.

          Add Flavor: Incorporate the vanilla extract and the optional lemon zest into the egg-sugar mixture, stirring well to combine all the flavors.

            Combine Ingredients: Gradually fold the dry ingredient mixture into the egg mixture using a spatula. Take care to avoid over-mixing; simply combine until there are no visible streaks of dry flour.

              Incorporate Butter: Slowly pour the melted butter into the batter and gently fold it in. Ensure that it’s mixed thoroughly but retains a light and fluffy consistency.

                Chill the Batter: Cover your bowl with plastic wrap and place it in the refrigerator for about 30 minutes. Chilling the batter is imperative for achieving the classic madeleine hump on baking.

                  Fill the Pan: Once the batter has chilled, take a spoon and fill each mold of the prepared madeleine pan to about 2/3 full. Be cautious not to overfill, as this can disrupt the desired shape during baking.

                    Bake: Carefully transfer the filled madeleine pan to your preheated oven. Bake for 10-12 minutes or until the edges are golden and a toothpick inserted into the center comes out clean. The tops should rise beautifully into a dome shape.

                      Cool and Dust: After baking, remove the pan from the oven. Allow the madeleines to cool in the pan for about 2 minutes before gently transferring them to a wire rack. If you wish, dust them with powdered sugar for a touch of sweetness.

                        Serve and Enjoy: Serve your classic French madeleines warm or at room temperature alongside a cup of coffee or tea. Savor the delightful texture and rich buttery flavor!

                          Prep Time: 20 min | Total Time: 1 hour | Servings: 24 madeleines

                            - Presentation Tips: Arrange the madeleines in a decorative basket lined with a colorful napkin or serve them dusted under a dome on a platter to elevate the presentation!