Julia Child's Madeleines

5 from 4 votes

Julia Child's Madeleines are the ultimate in simplicity and taste. With just a hint of lemon, they are sure to become a family favorite.

Prep Time10 mins

Cook Time15 mins

Resting Time10 mins

Total Time25 mins

Course: Cakes, Cookies

Cuisine: French

Servings: Madeleines

Calories: 112kcal

Preheat oven to 350° F. Spray Madeleiine pan with non-stick baking spray. Set aside.
Measure 1/4 cup of the eggs into a bowl, reserving the rest for a later addition. Add the flour and sugar; beat on high until a thick paste forms. Let rest for 10 minutes. (See Tip 1)
Meanwhile, melt the butter in a saucepan over medium heat; bring to a boil, and let the butter brown lightly, about 10 minutes. Place the pan in a ice water bath until the butter is cool, but still liquid.
Add the remaining egg, lemon zest, lemon juice, vanilla extract, salt and butter to the batter. Beat until thoroughly blended., about 1 minute.
Place a generous tablespoon of batter into each of the Madeleine cups. (See Tip 2)
Bake at 350° F for 14 to 15 minutes, or until cakes are lightly browned around the edges, humped in the middle and slightly shrunk from the cups. Unmold onto a wire rack to cool completely.
When cool, turn the shell side up and dust with confectioners sugar if desired. Yield: 1 1/2 dozen.

When beating the egg, sugar and flour, you may notice that the mixture is quite crumbly at first. Keep beating and it will turn into a thick paste.
I used a 1 3/4-inch ice cream scoop to fill each of the Madeleine cavities. It was the perfect amount.
The Madeleines will keep in the refrigerator for a day or two in an airtight container. Also, they freeze extremely well.