Madeleines recipe | Taste of France®
These small, buttery cakes, forever associated with the French writer Marcel Proust, are baked in fluted tins, giving them their unforgettable shell-like shape.
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Cooking tools:
- Stand mixer
- Madeleine pan
- Piping bag
- Pastry brush
- Microplane
- Sifter
- Whisk
- Mixing bowl
- Spatula
- Saucepan
- Oven
- Refrigerator
Ingredients
- ²⁄³ cup (150g) unsalted butter
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- ¾ cup (150g) granulated sugar
- ½ teaspoon fleur de sel
- 1½ cups (190g) unbleached all-purpose flour, plus more for the pans
- 1 teaspoon baking powder
- Confectioners’ sugar, for dusting
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