I like this recipe because it stays true to what a madeleine is: a small sponge cake similar to a genoise cake. It doesn't require any additional leaveners aside from whipped eggs, which is nice if you run out of baking soda or powder in your pantry.

I actually made a version that didn't require butter or lemons either, since I didn't have either of those ingredients. I substituted in equal amounts of olive oil, orange juice, and zest respectively! For greasing the pans, I sprayed PAM over the wells and sifted flour over the molds right before filling and baking.

It's pivotal to keep the pan and batter cold before baking. It will help the iconic madeleine hump form.

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Yield:: 24 madeleines

 

Ingredients
 

• 1/2 cup (1 stick), plus 3 Tablespoons unsalted butter 

• 1 cup all-purpose flour, plus 1 Tablespoon, divided

• Pinch of salt

• 2 large eggs

• 2/3 cup white sugar

• 1 teaspoon vanilla

• 1 Tablespoon lemon juice

• 1 teaspoon lemon zest (optional)

• Powdered sugar (optional)

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Instructions

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1. Melt the butter in a small saucepan. If you feel you can get it slightly toasty brown, go right ahead and do so by leaving it to bubble in the pan until it smells toasty and starts to color. Just remember that the butter will turn very quickly from toasty to burnt and that it will continue to color after it is off the heat unless you pour it into a new container. Spoon 3 Tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.

2. In a medium bowl, whisk one cup of the flour and salt together, and set aside.

3. In another medium bowl, use a mixer to whip the two eggs on medium speed until frothy. Increase speed to high and slowly stream in sugar. Continue beating until light and fluffy. Stir in the vanilla, salt, lemon juice, and lemon zest.

4. Add the egg mixture to the flour. Using a spatula, gently fold in until just combined. Add the 4 ounces of melted butter and continue to fold until just combined. It may take a minute for the butter to blend into the mixture but do not over mix.

5. Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight.

6. Add the remaining one tablespoon of flour to the 3 Tablespoons reserved butter and stir to combine. Using a pastry brush or paper towel, brush the interiors of the shells with the butter-flour mixture so that they are well coated. Place the pans in the freezer for at least an hour.

7. Preheat the oven to 350°F. Remove the batter from the refrigerator and the pan from the freezer. Fill each well in the madeleine pan with 1 Tablespoon of the batter.

8. Place the pan on a baking sheet for easy handling and place in the oven. Check after 8 minutes and rotate plans. Check again 5 minutes later. The madeleines should be browning around the edges and puffed up a little in the middle. Using your forefinger, press lightly on the center hump -- when the madeleines are finished baking, it should spring back at your touch.

9. Remove the madeleines from the oven and let cool for 2 minutes. Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling rack. Once cool, dust lightly with powdered sugar and serve. If you are freezing or storing the madeleines, do not dust with the sugar until you are about to serve.

10. Store cooled madeleines in an airtight container for a few days or freeze them in a double wrapping of plastic wrap for several months. Let the cakes defrost before dusting with sugar.