Madeleines are small sponge cakes baked in a shell shaped mold. Madeleines originated in Northern France. These cakes tastes great when they are fresh. Better to consume them on the same day. I have used lime zest in this recipe. Lime zest can be substituted with lemon or orange zest.
The recipe below makes 15 madeleines.
- Lime zest – 1 lime
- Sugar – 1/2 cup
- Large eggs – 2 , at room temperature
- Vanilla extract – 2 tsp
- All purpose flour – 2/3 cup
- Baking powder – 3/4 tsp
- Salt – a pinch
- Unsalted butter – 6 tbsps, melted and cooled
- Confectioners sugar – for dusting (optional)
- Mix the lime zest and sugar in a mixing bowl.
- Add the eggs and whisk together using a hand mixer till thick and pale.
- Beat in the vanilla extract.
- Gently fold in flour, baking powder and salt followed by the butter using a spatula.
- Cover the mixture with a plastic wrap and refrigerate for 3 hours.
- Preheat oven to 325F
- Prepare the madeleine pan by greasing it with butter and sprinkling it with flour.
- Tap out the excess flour.
- Fill the mold with the batter.
- Bake in the center rack of the oven for 10 to 12 minutes.
- Bake until golden and the tops springs back when touched.
- Cool the madeleines on a wire rack.
- Sprinkle with confectioners sugar before serving.