So I’m not much of a baker. In fact, I’m not a huge fan of desserts. Except for Ovenly. I will eat the cake version of their Brooklyn Black Out cupcake. By myself. Anyways, I digress. I may not like desserts, but I love making simple recipes that look super fancy. Back in February, during a bunch of snowstorms, I did want any normal Brooklynite does. I spent the day sitting on my couch browsing Pinterest and sipping bourbon, when I stumbled upon this recipe. Next thing I knew (two glasses later), I was amazon-ing these Madeleine pans. For the next six months for every occasion- new neighbors, finished PhDs, in-laws come to visit (not mine), you beat the 100th level of candy crush– boom, I’m making Madeleine’s. Thankfully, I’ve taken a break but I wanted to spread the Madeleine love. – Aheli
⅔ cup granulated sugar
3 Large eggs
1 cup all purpose flour
½ teaspoon baking soda
½ cup butter
1 teaspooon vanilla extract
1 tbsp lemon zest
Pam (or extra butter) for greasing the pan
2 Madeleine Pans
1 Oven & Oven Mitts
3 Mixing Bowls
Electric Mixer (Or a large whisk or strong hands if you’re like us and live in a tiny apartment)
- Preheat oven to 350 degrees and spray two madeleine pans with Pam.
- Microwave butter in 15-30 second intervals until completely melted. Set aside to cool.
- Combine sugar and eggs in a bowl and mix until foamy.
- Add flour and baking soda and mix until combined.
- Add melted butter, vanilla extract and lemon zest.
- Use a tablespoon to “pour” batter into the shells.
- Bake for about 6-10 minutes (until the edges are golden brown).
- Let madeleines cool and then dust with powdered sugar.