Madeleines(French Tea Cakes)
Delicate French tea cakes with a tender crumb, infused with lemon zest and vanilla, perfect for afternoon tea or special occasions.
Ingredients
Instructions
- Sift together the cake flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat the eggs and sugar until light and fluffy.
- Add vanilla extract and lemon rind to the egg mixture and blend well.
- Gradually fold in the sifted flour mixture.
- Stir in the melted butter until the batter is smooth.
- Pour the batter into a greased madeleine mold, filling each cavity about three-quarters full.
- Bake in a preheated oven at 375°F (190°C) for approximately 12 minutes, or until the edges are golden brown.
- Remove from the oven and gently tap the mold to release the madeleines.
- Allow to cool slightly before serving.
Tips & Substitutions
To achieve perfect madeleines, ensure your batter is well-mixed but not overworked, as this can affect the texture. For a twist, consider adding a hint of almond extract or substituting some of the lemon rind with orange for a different citrus flavor. Using a kitchen scale for precise measurements can also yield better results.
Serving Suggestions
Serve madeleines with a light dusting of powdered sugar or dip them in chocolate for added indulgence. They pair beautifully with tea or coffee. For a delightful dessert spread, consider serving them alongside Poppy Seed Fruit Sauce or your favorite fruit preserves.
Storage & Reheating
Store any leftover madeleines in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag, where they can last for up to a month. To reheat, warm them in a 350°F (175°C) oven for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Madeleines(French Tea Cakes) contains roughly 161 calories, with 4g protein, 31g carbohydrates, and 2g fat. It is a good source of iron (13% of the Daily Value). Note that it is relatively high in sodium, at 626mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour, but the texture may be slightly denser. For best results, use a mixture of all-purpose flour and cornstarch (1 cup all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch) to mimic cake flour.
How can I achieve the signature hump on my madeleines?
To achieve the characteristic hump, chill the batter for at least 30 minutes before baking. This allows the butter to firm up, which helps create the signature shape when baking. Preheating your oven is also crucial for that initial rise.
What can I do if my madeleines stick to the mold?
Ensure you thoroughly grease the madeleine molds with butter or a non-stick spray before pouring in the batter. If they still stick, gently run a knife around the edges to release them. Using a silicone mold can also help prevent sticking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).