Go Back
–+ servings
Julia Child's Madeleines
Print Recipe
5 from 26 votes

Julia Child's Madeleines

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 minutes
Cook Time15 minutes
Resting Time10 minutes
Total Time25 minutes
Course: Cakes, Cookies
Cuisine: French
Servings: 18 Madeleines
Calories: 112kcal

Equipment

  • Madeline pan

Ingredients

  • 2 Large eggs, lightly whisked in a 2-cup measure, divided
  • ⅔ cup (4.75 ounces, 135 grams) granulated sugar
  • 1 cup (5 ounces, 142 grams) all-purpose flour
  • 4 ½ ounces (1 stick, plus 1 Tablespoon, 128 grams) unsalted butter
  • Zest of ½ lemon (about ½ teaspoon)
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Confectioners sugar for sprinkling (optional)

Instructions

  • Preheat oven to 350° F. Spray Madeleiine pan with non-stick baking spray. Set aside.
  • Measure ¼ 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 ½ dozen.

Notes

  1. 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.
  2. I used a 1 ¾-inch ice cream scoop to fill each of the Madeleine cavities. It was the perfect amount.
  3. The Madeleines will keep in the refrigerator for a day or two in an airtight container. Also, they freeze extremely well.

Nutrition

Calories: 112kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 7mg | Potassium: 14mg | Sugar: 7g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.4mg