Nigella’s Madeleine is made with eggs, sugar, flour, unsalted butter salt, lemon, and vanilla, for a tasty treat that takes 30 minutes to be ready!
Try More Nigella Lawson Recipes:
🧡 Why You’ll Love This Madeleine Recipe:
- Exquisite Lemon Flavor: These Madeleines offer a delicate lemon essence, heightened by the rich nuttiness of browned butter, creating a delightful sensory experience.
- Simple Pantry Ingredients: With just eggs, sugar, flour, and butter, this recipe is accessible to all, ensuring you can whip up a batch whenever the craving strikes.
- French Elegance: Inspired by the iconic French pastry, these Madeleines embody the sophistication of French baking, making them a classy addition to any table.
- Versatile Delight: Whether you’re hosting a fancy tea party or seeking a cozy treat for yourself, these Madeleines are adaptable, elevating any moment with their charm and flavor.
❓ What Is Nigella’s Madeleine Recipe?
Nigella’s Madeleine Recipe combines eggs, sugar, flour, and browned butter infused with lemon zest. Rest the batter, then bake in a scallop-shaped tin for golden, shell-shaped cakes.
🥚 Nigella Madeleine Ingredients
- 2 eggs
- ½ cup sugar
- 1 cup flour (plus one tablespoon for preparing the Madeleine tin)
- 5 ounces unsalted butter
- ¼ teaspoon salt
- 1 grated rind unwaxed lemon
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
🍞 How To Make Nigella Madeleine
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a mixing bowl, whisk together the eggs and sugar until well combined.
- Beat in the flour, salt, and lemon zest until you have a smooth batter.
- In a saucepan over medium heat, melt the butter. Allow it to brown, stirring occasionally. Once browned, remove from heat and let cool slightly.
- Take a tablespoon of the browned butter and mix it with a tablespoon of flour. Use this mixture to grease the Madeleine tin, ensuring the cakes won’t stick.
- Once the browned butter has cooled to room temperature, mix it into the batter along with the lemon juice and vanilla extract. Let the batter rest for a few minutes to thicken.
- Spoon a tablespoon of batter into each scallop of the Madeleine tin.
- Bake in the preheated oven for about 15 minutes or until the Madeleines are golden brown around the edges. If you only have one Madeleine tin, bake the Madeleines in two batches.
- Allow them to cool slightly on a wire rack before serving.
💭 Recipe Tips
- Browning the butter adds a rich, nutty flavor to the Madeleines, elevating their taste profile.
- Coating the Madeleine tin with a blend of browned butter and flour ensures effortless release, preserving the delicate shell shape.
- Allowing the batter to rest briefly before baking allows its flavors to meld and its consistency to thicken, resulting in a more tender texture.
- If you’re short on Madeleine tins, baking in batches ensures even cooking and consistent results, maintaining Madeleine’s golden-brown perfection.
🥃 What To Serve With Madeleine?
Serve Madeleine with Chocolate Pots, Salted Caramel Sauce, Lemon Mousse, a glass of strawberry lemonade, a scoop of vanilla ice cream.
🎚 How To Store Leftovers Madeleine?
- At Room Temperature: Store leftover Madeline in a cake keeper for up to 2 days.
- In The Fridge: Refrigerate leftover Madeline in an airtight container for up to 3 days.
- In The Freezer: Freeze leftover Madeline in a freezer-safe container for up to 1 month.
🥵 How To Reheat Leftovers Madeleine?
- In The Oven: Heat leftover Madeline on a baking sheet at 350°F for 5 to 7 minutes until warmed through.
- In The Microwave: Warm leftover Madeline in a microwave-safe plate on high for 20 to 30 seconds.
- In The Air Fryer: Heat leftover Madeline in an air fry basket at 350°F for 3 to 5 minutes until warm and crisp.
FAQs
What’s the difference between a cake and a Madeleine?
Madeleines are small sponge cakes baked in shell-shaped molds, distinguishing them from regular cakes with their unique appearance and texture.
Why are my madeleines dense?
Madeleines can be dense if the egg mixture isn’t adequately whisked, affecting their lightness and texture during baking.
Why does madeleine batter have to rest?
Resting the batter allows flavors to meld and texture to thicken, resulting in tender, moist Madeleines with a better shell shape.
Why is my Madeleine dry?
Madeleines may become dry if overbaked; ensure to monitor baking time to maintain their moist and delicate texture.
Try More Nigella Lawson Recipes:
Nigella Madeleine Nutrition Facts
Amount Per Serving
- Calories 130
- Total Fats 7g
- Saturated fats 4g
- Sodium 50mg
- Carbs 14g
- Net carbs 14g
- Sugar 9g
- Protein 2g
Nigella Madeleine Recipe
Description
Nigella’s Madeleine is made with eggs, sugar, flour, unsalted butter salt, lemon, and vanilla, for a tasty treat that takes 30 minutes to be ready!
Ingredients
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a mixing bowl, whisk together the eggs and sugar until well combined.
- Beat in the flour, salt, and lemon zest until you have a smooth batter.
- In a saucepan over medium heat, melt the butter. Allow it to brown, stirring occasionally. Once browned, remove from heat and let cool slightly.
- Take a tablespoon of the browned butter and mix it with a tablespoon of flour. Use this mixture to grease the Madeleine tin, ensuring the cakes won’t stick.
- Once the browned butter has cooled to room temperature, mix it into the batter along with the lemon juice and vanilla extract. Let the batter rest for a few minutes to thicken.
- Spoon a tablespoon of batter into each scallop of the Madeleine tin.
- Bake in the preheated oven for about 15 minutes or until the Madeleines are golden brown around the edges. If you only have one Madeleine tin, bake the Madeleines in two batches.
- Allow them to cool slightly on a wire rack before serving.
Notes
- Browning the butter adds a rich, nutty flavor to the Madeleines, elevating their taste profile.
Coating the Madeleine tin with a blend of browned butter and flour ensures effortless release, preserving the delicate shell shape.
Allowing the batter to rest briefly before baking allows its flavors to meld and its consistency to thicken, resulting in a more tender texture.
If you’re short on Madeleine tins, baking in batches ensures even cooking and consistent results, maintaining Madeleine’s golden-brown perfection.
Nigella Madeleine Recipe