Cakes & biscuits
Lemon-scented madeleines
Small shell-shaped butter cakes made with chilled batter.
- Total time
- 100 min
- Servings / pieces
- 20
- Topic
- Cakes & biscuits
The characteristic shell comes from the mould rather than complicated shaping. Chilling the batter makes it easier to portion and encourages the familiar hump. Its size also depends on the tin and the actual oven temperature. Grease the grooves thoroughly, especially in an uncoated metal tin. Madeleines are particularly pleasant fresh, when their thin edges still have a slight crispness. A small amount of lemon zest complements the butter without turning these little cakes into strongly flavoured lemon sponge.
Method
Step by step
- 01
Melt
Melt the butter and cool until lukewarm. Grease the moulds thoroughly.
- 02
Whisk
Beat eggs and sugar for three minutes until thickened. Add lemon zest and salt.
- 03
Fold
Combine flour and baking powder, fold in, then gently incorporate butter. Cover and chill for 45 minutes.
- 04
Portion
Heat the oven to 200°C conventional. Fill moulds about three-quarters full without pressing the batter flat.
- 05
Bake
Bake for 9–12 minutes until golden at the edges and springy in the middle. Rest for two minutes, then release from the tin.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Tin material
Silicone browns differently from metal. Start at the stated temperature and check the underside of the first batch. Keep remaining batter chilled while baking subsequent batches, rather than leaving it beside the warm oven.
Serving fresh
Serve with tea or a small coffee. The edges soften during storage; brief oven warming refreshes them. Avoid sealing warm madeleines in an airtight box, where their escaping steam would dampen the surface. Do not immediately refill a hot tin for another batch. Let it cool a little, grease again and then add cold batter. Otherwise its butter starts melting before the tin enters the oven and the cakes develop less evenly defined shapes.
Kitchen questions
One more question?
Do I need a special mould?
For the shell shape, yes. Mini muffin holes make similar cakes with a different shape and timing.
Why do they stick?
The grooves may have needed more grease, or the cakes may have been released too early.
Why do parts of the shell pattern tear?
Lifting too early can tear the delicate surface. Allow the brief rest in the tin, then release gently. Avoid digging a knife point into coated moulds.
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