Makes about 36 madeleines
  • ⅔ cup (150 grams) unsalted butter
  • 1 tablespoon (3 grams) freshly grated lemon zest
  • 1 tablespoon (15 grams) freshly squeezed lemon juice
  • ¾ cup (150 grams) granulated sugar
  • 3 large eggs (150 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • ½ teaspoon (1.5 grams) fleur de sel
  • 1½ cups (190 grams) unbleached all-purpose flour, plus more for the pans
  • 1 teaspoon (5 grams) baking powder
  • Confectioners’ sugar, for dusting
  1. In a small saucepan, melt the butter over low heat. Let cool slightly, then use a pastry brush to generously coat 2 to 3 madeleine tins (see Note) with butter. Dust the pans with flour, tapping out any excess, and refrigerate to set.
  2. Add the lemon zest and lemon juice to the cooled butter and set aside.
  3. In the bowl of a stand mixer fitted with a whisk attachment, combine the sugar, eggs, egg yolk, and salt. Beat on medium-high until the mixture is pale and thick and has a ribbon-like consistency when the batter is picked up with the whisk and drizzled over the remaining batter, about 5 minutes.
  4. Sift the flour and baking powder into the egg mixture and use a large rubber spatula to gently fold until just combined. Slowly drizzle the melted butter into the batter, folding gently, until fully incorporated. Cover and refrigerate at least 1 hour and up to 12 hours.
  5. Set a rack in the upper third of the oven and preheat the oven to 375°F (190°C).
  6. Place the madeleine batter in a pastry bag fitted with a large tip. Starting near the “base,” pipe into the bottom of each mold, filling about two-thirds of the way and not spreading the batter.
  7. Bake in the upper third of the oven until the madeleines feel set to the touch, 7 to 8 minutes. Cool slightly, then serve immediately. Garnish with confectioners' sugar, if desired.
For darker madeleines, use a darker pan. For paler madeleines, use a lighter colored pan.
Recipe by Bake from Scratch at