Madeleines are delicious delicate petite french butter cakes that are sometimes referred to as cookies. These shell shaped tea cakes have slight humps, crispy edges and tender crumbs and are traditionally made in the oven. However in keeping with our Air Fryer Yum promise, we would be making Air fryer madeleines today and they are simply the best.
Add baking powder to flour, mix and sift to aerate the flour.
Melt butter and set aside to cool
Whisk eggs and sugar in bowl till mixture thickens and becomes lighter in color this could take anywhere between 6-8 minutes if using stand mixer and about 8 -10 mins with a hand mixer.
Mix in Lemon zest and vanilla extract
Fold in the flour till incorporated. The batter would seem very thick. Don’t worry it will loosen up when you add the butter.
Mix in the butter till it’s incorporated, at this point the batter looks beautifully glossy. I like to bake it immediately however traditional recipes recommend letting it rest in the refrigerator for at least 30 mins.
To chill the batter, cover the bowl with cling film making sure it touches the surface of the batter. Refrigerate for about 15 to 30 mins.
Grease the Madeleine pans with cake release. Scoop batter by tablespoonful into pans and bake at 330°F / 166°C for 10 mins then bring it out and gently bring out the cookie/cakes and place them shell side up. Continue baking for another 2- 3 minutes This will help brown the shell design side better.
Set cookies on a cookie rack to cool completely while you bake the other batches.
When it’s cool dust with confectioners sugar and enjoy.
Nutrition DisclaimerNutritional information is an estimate and may change based on products used. Please read our Nutrition disclaimer page.
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