The Sassy Pair

Lemon Zest Madeleines

March 15, 2017 | Cakes

If you’ve never had a madeleine, I strongly urge you to go find one, and then make this recipe. It took me 22 years to have my first madeleine. I wish I had it sooner. For me, madeleines are like the French version of biscotti… if biscotti were a mini cake you ate for breakfast.

Assuming you’ve already built your pantry, the only other ingredients you need for these madeleines are a lemon or two, eggs, and butter. With that being said, I would be surprised if you didn’t already have the latter two!

I think the reason new bakers are afraid of French pastries is because they are technique driven. But fear not, these madeleines are rather straight forward! There are two “challenging things” about this recipe. The first hurdle is that you’ll need a special pan to get the distinctive shell shapes, but Amazon has got you covered. The second thing is a bit more challenging: don’t go run off and watch Netflix while these are in the oven; these guys will burn if you do.

Madeleine recipes fluctuate a lot in terms of a “resting period”. The resting period allows the melted butter to solidify with the other ingredients, and will ultimately help the cakes get their signature bump. I only rested mine for 40 minutes to one hour. I would recommend a longer resting period to get that signature bump.

2 eggs
3/4 tsp vanilla extract
1/8 tsp salt
1/3 cup sugar
1/2 cup all-purpose flour
1 tbsp lemon zest
1/4 cup butter, melted and cooled

1. Preheat oven to 375°F. Butter and flour one 12 shelled madeleine mold; set aside.

2. Using a stand or hand-held mixer, beat eggs, vanilla and salt at high speed until light.

3. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.

4. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.

5. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.

6. Bake until cakes are golden and the tops spring back when gently pressed with your fingertip, about 14 to 17 minutes.*

7. Use the tip of the knife to loosen madeleines from pan; invert onto rack.

* I checked my madeleines around the 14 minute mark and they were definitely overdone. I would suggest checking starting at 12 minutes.
Madeleines are best eaten right out of the oven, but can be kept for up to 3 days in an airtight container.

Recipe adopted from AllRecipes.

View more articles written by Vasili.

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