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Anchored in Tradition: Madeleines

Stephanie Weaver: Madeleines

*Makes 16-18 madeleines

*6 tablespoons unsalted butter
*Grated zest of one citrus fruit (lemon, lime, orange, grapefruit)
*3/4 cup all-purpose flour
*1 teaspoon baking powder
*1/2 teaspoon kosher salt
*2 eggs
*1 1/2 teaspoons vanilla extract
*1/2 cup sugar
*Powdered sugar for serving

-Preheat over to 400 degrees
-Butter and flour madeleine tray and place it in freezer.
-Melt butter on stove. Stir in citrus zest. Pour into separate bowl to let cool.
-Beat together sugar and eggs for 5-10 minutes until a ribbon tail forms when you pull mixer out.
-In a separate bowl, sift together flour, baking powder, and salt.
-Slowly pour dry ingredients into wet egg mixture.
-Gently fold in butter mixture and vanilla extract.
-Place about 1 tablespoon of prepared mixture into the center of each mold.
-Bake for 10 minutes. It’s ideal to let batter rest for 3-12 hours, but it’s not necessary.
-Top with powdered sugar
-Madeleines are best served right away, but they can be wrapped and stored at room temperature for one day.



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