Martha Stewart’s Madeleines | Martha Bakes Recipes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with additional flavor.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds nuttiness.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor complexity.

Preheat the oven to 375°F (190°C).

Beat 4 eggs until frothy and light with 2/3 cup granulated sugar and 1/4 teaspoon salt.

Prepare the madeleine molds by buttering them with room temperature butter and sprinkling flour in each shell, banging out excess flour.

Melt 1/2 cup butter and let it cool but not solidify.

Add 1 teaspoon of best quality vanilla extract while the eggs and sugar are mixing.

Add 1 teaspoon of lemon zest to the egg mixture.

Sift 1 cup of flour and fold it into the egg mixture.

Fold in the cooled melted butter a little at a time, working quickly and turning the bowl as you mix.

Use an ice cream scoop or two spoons to fill the molds with batter, leveling it out.

Bake in the preheated oven for 7 minutes until golden brown around the edges and springy to the touch.

Let the madeleines cool for a moment before testing if they pop out easily from the molds using a bamboo skewer.

Turn the molds upside down to release the madeleines, ensuring they come out perfectly.

Sprinkle warm madeleines with confectioner's sugar if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens