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Melt the 1/2 cup of unsalted butter and set aside to cool slightly. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk the large eggs until lightly beaten. Add the grapefruit zest, 2 tablespoons of fresh grapefruit juice, poppy seeds, and vanilla extract to the eggs, mixing well.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold in the cooled melted butter until no streaks remain.

Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour (or up to overnight). This chilling step is crucial for developing the characteristic 'hump' on the madeleines.

Preheat your oven to 375°F. Generously butter and flour a madeleine pan, ensuring every shell cavity is coated to prevent sticking.

Spoon about 1 tablespoon of chilled batter into the center of each madeleine cavity. Do not spread the batter; it will spread on its own during baking.

Bake for 10-12 minutes, or until the edges are golden brown and the madeleines have developed a pronounced hump. The exact baking time may vary depending on your oven and madeleine pan.

Remove the madeleines from the oven and immediately invert the pan onto a wire rack to release them. If they stick, gently pry them out with a small offset spatula. Let them cool completely on the wire rack.

If making the glaze: In a small bowl, whisk together the confectioners' sugar and 1 tablespoon of fresh grapefruit juice until smooth. Drizzle the glaze over the cooled madeleines.


Melt the 1/2 cup of unsalted butter and set aside to cool slightly. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk the large eggs until lightly beaten. Add the grapefruit zest, 2 tablespoons of fresh grapefruit juice, poppy seeds, and vanilla extract to the eggs, mixing well.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold in the cooled melted butter until no streaks remain.

Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour (or up to overnight). This chilling step is crucial for developing the characteristic 'hump' on the madeleines.

Preheat your oven to 375°F. Generously butter and flour a madeleine pan, ensuring every shell cavity is coated to prevent sticking.

Spoon about 1 tablespoon of chilled batter into the center of each madeleine cavity. Do not spread the batter; it will spread on its own during baking.

Bake for 10-12 minutes, or until the edges are golden brown and the madeleines have developed a pronounced hump. The exact baking time may vary depending on your oven and madeleine pan.

Remove the madeleines from the oven and immediately invert the pan onto a wire rack to release them. If they stick, gently pry them out with a small offset spatula. Let them cool completely on the wire rack.

If making the glaze: In a small bowl, whisk together the confectioners' sugar and 1 tablespoon of fresh grapefruit juice until smooth. Drizzle the glaze over the cooled madeleines.
