Classic French Madeleine Cookies
This delicious classic French Madeleine recipe is easy to make and they turn out so pretty. I hope this is a new favorite for you, too!
Servings: 20 cookies
Ingredients
Cookies
- ½ cup unsalted butter 115g, melted and cooled (plus more for pan)
- 2 large eggs
- 1 egg yolk
- 10 tablespoons granulated sugar 1/2 C + 2 T or 125g
- 18 tablespoons all-purpose flour 1 C + 2 T or 135 g
- 1 ½ tablespoons lemon zest 5g
- ½ teaspoons baking powder 2g
- 1/8 teaspoons salt 1g
- 1 tablespoon lemon juice 15ml
White chocolate coating
- 4 ounces white chocolate 115g
- 1 tablespoon coconut oil 15ml
Optional: 2 tsp/10ml lemon or orange liqueur*
Instructions
- In a small bowl combine the flour, salt, and baking powder. Whisk this flour mixture to break up any clumps.
- Place eggs, egg yolk, and sugar in a large bowl. Using an electric mixer with the whisk attachment, beat the mixture on medium-high speed. Continue beating until the mixture is very pale yellow, forming ribbons, and the volume has more than doubled.
- Gently stir the lemon zest and lemon juice into the egg mixture.
- Fold in 1/4 of the dry ingredients at a time, incorporating them gently and breaking up any pockets of flour. Don't overmix the batter to avoid deflating the air too much.
- Stir in the cooled, melted butter until fully incorporated into the batter.
- Cover the bowl with plastic wrap. Let the batter rest in the fridge for at least 30 minutes (up to 2 hours).
- While madeleine batter is resting, preheat the oven to 375°F. Prepare the madeleine pan or mini muffin pan by using a pastry brush to brush the melted butter into each section. Dust with flour, then tap the pan upside down to remove the excess flour.
- Once batter has rested, scoop a heaping tbsp into each well. It will level out as it bakes.
- Bake in the preheated oven for 9-12 minutes until golden brown at the edges and bounces back in the center when lightly touched. Bake time will vary depending on the type pan you use, so start checking after 9 minutes.
- Allow to cool for 3-5 minutes in a pan. Use a small paring knife to work around the edges and pop the cakes out to cool completely.
- Note: If you still have more batter and only one pan, clean the wells out and recoat with butter and flour to bake a second batch.
- Once cakes are completely cool, prepare white chocolate coat by melting it with the coconut oil in microwave for 30-40 seconds until fully melted and smooth. If you want to add liqueur, add it now, stirring gently. You can also use the double boiler method to melt the chocolate if you prefer.
- Holding the madeleines at an angle, dip them half in the melted chocolate, shake off the excess and set on a cooling rack to firm up.
- Note: Alternatively, you can place them on a wire rack and just drizzle the chocolate over the cakes in a zigzag.
Notes
- Don't pack the flour and sugar when measuring. If your cookies tend to come out too dry or tough, use a kitchen scale to measure.
- If adding the liquor to the chocolate, you'll want to add another 1-2 tsp coconut oil.
- Don't rush the resting time. Allowing the batter time to relax, helps them rise taller when baking in the oven to give them the signature hump.
- Always start out with room temperature eggs. This helps them incorporate with the other ingredients smoothly.