Madeleines are so much fun to make at home, especially because they are best when eaten warm and crispy from the oven. The batter is easily flavoured with spices, zests, lavender, rose water or vanilla and it can be conveniently stored in the fridge for up to 2 days. To achieve that classic madeleine hump, make sure to refrigerate the batter for at least 12 hours before baking.
Lemon & Cardamom Madeleines
Adapted from David Lebovitz’s Lemon Glazed Madeleines.
1 1/4 cup all-purpose flour (175g)
1/4 teaspoon ground cardamom
3 large eggs, room temperature
2/3 cup granulated sugar (130g)
Rounded 1/8 teaspoon salt
9 tablespoons unsalted butter (120g), melted and cooled to room temperature
Zest of one lemon
Seeds of 1/2 vanilla bean
Whisk to combine the flour and ground cardamom.
Add the lemon zest and vanilla seeds to the melted butter and whisk to combine.
Add the sugar, salt, and eggs to the bowl of a stand mixer fitted with the whisk attachment and beat for 5 minutes on medium speed until thickened (hand beaters will work as well).
Sift the dry ingredients over the egg mixture and fold with a spatula until no streaks of flour remain.
Add the melted butter to the bowl and quickly fold the ingredients together just until the butter is incorporated.
Scrape the batter into a glass bowl, press a piece of plastic wrap onto the surface of the batter and chill the bowl in the refrigerator for at least 12 hours and up to 2 days.
Preheat the oven to 425° F.
Brush the madeleine molds with a small amount of melted butter, and once it has cooled dust with flour and tap out the excess.
Use a spoon to place a small scoop of the batter in the center of each mold. The molds should be approximately 3/4 full, but make sure to leave the batter mounded in the center to achieve the classic hump.
Bake the madeleines for 8-9 minutes, or just until they spring back to the touch.
Immediately knock the madeleines out of the tray and onto a wire rack to cool.
They are best when eaten the same day, and even better when hot and crispy from the oven. Store in an airtight container at room temperature for up to 3 days.