Lemon madeleines
Indulge in the light, buttery delight of Lemon Madeleines with this easy recipe. Featuring fresh lemon zest, fluffy eggs, and rich butter, these classic French tea cakes are perfectly moist and delicately sweet. Enjoy a touch of citrus heaven in every bite!
Cook time 15 min
Prep time 15 min
Ingredients:
2 eggs3/4 cup sugar
1 cup all-purpose white wheat flour
2 tbsp lemon zest
2/3 cup butter
Lemon madeleines are petite, delicate French sponge cakes with a delightful hint of citrus flavor. These elegant treats are perfect for afternoon tea, a sweet breakfast addition, or a charming dessert. The slight crunch from the sugared exterior and the soft, airy crumb inside will make these lemon madeleines a memorable indulgence.
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease the madeleine molds with butter and lightly dust them with flour, tapping out the excess. Alternatively, you can use a non-stick spray.
- In a mixing bowl, crack the eggs. Add the sugar and whisk together until the mixture becomes thick, pale, and ribbons form when you lift the whisk. This could take about 5-7 minutes with an electric mixer on high speed or a bit longer if doing it by hand.
- Sift the all-purpose white wheat flour into the egg and sugar mixture. Add the lemon zest.
- Using a spatula or a large spoon, gently fold the dry ingredients into the wet ingredients until just combined. Be cautious not to overmix to keep the madeleines light and fluffy.
- Slowly pour the melted and cooled butter into the batter while gently folding until the butter is fully incorporated. Ensure the butter is cool enough not to cook the eggs mid-mix.
- Cover the mixing bowl with plastic wrap or a lid. Refrigerate the batter for at least an hour. This chilling step helps the batter firm up, making it easier to work with and helps form the classic madeleine hump during baking.
- Once the batter is chilled, spoon or pipe the batter into the prepared madeleine molds, filling each mold about 2/3 to 3/4 full.
- Place the madeleine pans in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers spring back when lightly touched. The characteristic hump should have formed in the center of each madeleine.
- Remove the baking pans from the oven and let the madeleines cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
- Dust the cooled madeleines with powdered sugar before serving for an extra touch of sweetness.
Tips:
- Ensure your butter is fully melted and slightly cooled before mixing it into the batter to prevent curdling.
- Chill the batter for at least an hour before baking to achieve the classic madeleine hump.
- Grease and flour your madeleine pan well to prevent sticking and to achieve the perfect shell shape.
- Use fresh lemon zest for the most vibrant flavor.
- Avoid overmixing the batter to keep the madeleines light and fluffy.
Once your lemon madeleines are baked to a golden perfection, allow them to cool slightly before dusting them with a light sprinkle of powdered sugar. These delightful cakes are best enjoyed fresh, but they can also be stored in an airtight container for a day or two. Pair them with a cup of tea or coffee to enhance their elegant, zesty flavors.
Nutrition per serving
6 ServingsCalories 380kcal
Protein 4.78g
Carbohydrates 40g
Fiber 0.62g
Sugar 24g
Fat 22g
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