Madeleines are small cake-like cookies baked in a shell-shaped mould. They are delicate beauties loaded with full of lemon flavours with mild sweetness hitting the taste buds. This Easy Lemon Madeleines/Eggless Madeline Recipe is quite a simple recipe to make with available ingredients in your pantry.
These scalloped fancy-looking cake-like cookies are still referred to as both cake and cookies in many places. So, with no arguments, it is said to be cake-like cookies. Lol! Baking this delicate cake-like cookie is easy if you follow the tips to T. Yes, I’ve tried many times both with egg and eggless, and here I’m sharing the comfortable and easy eggless recipe and will blog the egg version soon.
Ingredients used
- All-purpose flour
- Melted butter
- Granulated sugar
- Milk
- Lemon zest
- Vanilla extract
- Baking powder
- Baking soda
- Salt
These are simple ingredients used to make Easy Madeleines, with the spongy centre and slightly crisp browned edges.
Tips To Follow
- Melt butter on low flame and let it cool thoroughly before mixing it into the batter.
- Mix melted butter and powdered sugar until it is a smooth and creamy mixture.
- Sieve all-purpose flour, baking powder, baking soda, and salt together in the melted butter mixture. It helps to aerate the batter.
- Do not over mix the Madeleine batter. The consistency of the batter will fall back into the bowl, as shown in the picture attached.
- Chill the batter.
- Spoon only three fourth of the batter into the mould. It will rise up-to-the brim of the scalloped cavity.
- Greasing and dusting the mould is necessary. It helps the cake-like cookie sticking to the mould.
How to make Easy Lemon Madeleines/Eggless Madeleines
There are many ways to make these Madeleines. Some use butter and cream with sugar directly. Here, I melt the butter on low flame and beat it with powdered, granulated sugar. The distinct flavour of melted butter is so flavourful and gives a shiny look to the madeleines. And I add vanilla and lemon zest to have an extra buzz of citrus flavour to the cake-like cookie.
Lets see step by step preparation of this Easy Lemon Madeleines/ Eggless Madeleines Recipe
Melt unsalted butter on low heat and let it cool completely. Add melted butter to a wide bowl. Powder granulated sugar in a mixer grinder and add to the melted butter.
Beat melted butter and powdered sugar until it forms smooth and creamy mixture.
To it add milk, lemon zest and vanilla extract and gently mix the milk mixture with a spatula.
Sieve all-purpose flour, baking powder, baking soda and salt together to the milk mixture.
Mix the flour mixture either in a spatula or in an electric beater. Make sure not to overbeat the flour mixture in the electric beater. I used an electric beater for mixing and, whipping takes only 30 seconds. The consistency has to be like perfect cake batter.
Grease the mould with melted butter and dust with all-purpose flour. I find greasing and dusting the mould is necessary. We want to avoid any chance of sticking. Then with a teaspoon, fill each cavity only three fourth as shown in the picture. Now, cover the leftover batter and chill it for 15 to 20 minutes only. Try not to chill more than 30 minutes as the batter will begin to solidify.
Preheat oven to 170* C and bake for 14 to 15 minutes. Every oven is different. Have an eye after 12 minutes and make sure not to open the oven door before 10 minutes as it makes the cake-like cookies flat. Cool the mould and invert onto the counter. Transfer the warm Madeleines to a wire rack to cool. That’s it! French Madeleines without egg is ready to devour with
Melt semi sweet or dark chocolate and dip in half the madeleine and sprinkle with Decor sprinkles and silver sugar balls( it is purely optional). You can dust with confectioners sugar, if desired, before serving.
More Cake Recipes You Might Like To Try
Basic Vanilla Cake/Easy Vanilla Cake
Eggless Butterless Chocolate Cake
Panforte/Italian Christmas Fruit and Nut Cake
No-Bake Blueberry Biscuit Mousse Cake
Eggless Whole Wheat Black Grape Cake
Easy Tutti Frutti Cake/ Eggless One Bowl Cake
Red Velvet Cake With Sugar Glaze Frosting
How to store Easy Lemon Madeleines/ Eggless Madeleines Recipes
You can store Madeleine in an airtight container for up to three days on the kitchen counter. It can be stored in the fridge for up to a month and freeze it in a zip pouch for two to three months. Before serving, thaw Madeleines to room temperature and dust confectioners sugar before consuming. Do not dust or dip chocolate if you store it in the fridge or freezer.
Notes
Sieve all the dry ingredients except powdered sugar.
Chill the batter for not more than 30 minutes. I chilled for 15 minutes only.
You can devour madeleines as it is with a hot cup of coffee, tea, or milk.
You can dip the madeleines in any melted chocolate( semi-sweet, dark or white chocolate and sprinkle with confectioners sugar, sugar balls, desiccated coconut, etc.
How To Make Easy Lemon Madeleines/ Eggless Madeleines Recipe
Ingredients
- 1¼ cup All-purpose flour
- ½ cup Unsalted Butter
- ½ cup Granulated sugar (powdered in mixer grinder)
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 Lemon zest (whole lemon)
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- ⅓ cup Milk (add according to the required consistency)
Instructions
- Melt unsalted butter on low heat and let it cool completely. Add melted butter to a wide bowl. Powder granulated sugar in a mixer grinder and add to the melted butter.
- Beat melted butter and powdered sugar until it forms smooth and creamy mixture.
- To it add milk, lemon zest and vanilla extract and gently mix the milk mixture with a spatula.
- Sieve all-purpose flour, baking powder, baking soda and salt together to the milk mixture.
- Mix the flour mixture either in a spatula or in an electric beater. Make sure not to overbeat the flour mixture in the electric beater. I used an electric beater for mixing and, whipping takes only 30 seconds. The consistency has to be like perfect cake batter.
- Grease the mould with melted butter and dust with all-purpose flour. I find greasing and dusting the mould is necessary. We want to avoid any chance of sticking. Then with a teaspoon, fill each cavity only three fourth as shown in the picture. Now, cover the leftover batter and chill it for 15 to 20 minutes only. Try not to chill more than 30 minutes as the batter will begin to solidify.
- Preheat oven to 170* C and bake for 14 to 15 minutes. Every oven is different. Have an eye after 12 minutes and make sure not to open the oven door before 10 minutes as it makes the cake-like cookies flat. Cool the mould and invert onto the counter. Transfer the warm Madeleines to a wire rack to cool. That’s it! French Madeleines without egg is ready to devour with
Notes
Nutrition
Leena Jain
Why do you chill the batter and what do you do with the chilled batter? Is there something I missed reading/understanding ?
The recipe is very simple with minimal ingredients, very excited to try once I understand the chilled batter point.
Many thanks,
Leena
JAYANTHY
As the Madeline mould had only nine cavities, I had to bake it in batches. The batter is already aerated; it is safe to store in the fridge to get puffy Madeline.