French madeleines are buttery, tasty, and simple! Soft and cakey inside, slightly crisp outside. Madeleines resemble cookies and cake. Cookies are mini butter cakes. Madeleines use genoise, a light sponge cake batter with melted butter.
It works just as well in the microwave as it does in a saucepan over the stove. While you make the rest of the batter, put the butter to the side to cool a bit.
It takes 5–7 minutes at medium-high speed. This takes time but adds air to the batter and raises the madeleines. Want thickness and lightness. Ribbons of mixture should fall back into the bowl when you lift your beaters.
Sift half the flour, salt, and baking powder into the batter and fold. Sift and fold in half the dry ingredients after combining. This should be done twice to avoid deflating the batter.
Fold half the melted butter into the batter to lighten it, then gently fold in the rest. Cover the batter and refrigerate for 30 minutes. This step makes madeleines fluffier, but you can skip it.
After the batter chills, brush melted butter into each madeleine pan cavity. Put a heaping tablespoon of batter in each cavity. As it bakes, the batter will spread more in the oven than in the pan!
Bake the madeleines for 8–10 minutes. When a toothpick inserted in the centre comes out clean, they're done. Invert the madeleines onto a wire rack to cool, then dust with powdered sugar and enjoy!