Lemon madeleines
User Reviews
5
Lemon madeleines
Description
Lemon madeleines use a simple batter made from sugar, eggs, lemon zest, lemon juice, flour, baking powder, salt, and melted butter. After whisking sugar and egg until pale and thick, the dry ingredients are folded in gently, followed by the butter. The batter is chilled to help develop the texture and shape during baking.
Preheating the oven to 350°F and brushing the madeleine pan with butter prevent sticking and promote a crispy edge. Spoonfuls of batter are placed into the molds without spreading to retain their shape. Baking times result in delicately crisp edges and a soft interior that holds the lemon flavor nicely.
Madeleines are best served lightly dusted with powdered sugar or with a thin lemon glaze, which enhances their citrus notes without overpowering the subtle sweetness. This recipe yields a charming tea-time treat with a balance of tender crumb and bright lemon flavor.
Ingredients
- 2 oz butter unsalted
- ⅓ cup sugar
- 1 egg
- ½ tablespoon lemon zest
- ½ tablespoon lemon juice
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- 1 pinch salt
- 1 tablespoon butter approx, to brush pan
Instructions
- Melt the butter either in a small pan or in the microwave in a small dish. Set aside to cool while you prepare the rest.
- Whisk together the sugar and egg until the mixture becomes paler and a little thick, a good few minutes. Whisk in the lemon zest and juice.
- Add the flour, baking powder and salt (making sure the baking powder and salt are spread out a bit rather than dumped in one spot). Fold them in (with a spatula is good) so they are well mixed but without over-mixing. Fold in the melted butter and once again, mix but don't over-mix.
- Cover the bowl and refrigerate for about an hour.
- Once you are almost ready to bake, preheat the oven to 350F/175C. Brush the madeleine pan lightly with melted butter.
- Take the mixture from the fridge and gently loosen it from the bowl but don't mix out any of the air. Spoon tablespoonfuls of the mixture into each mould of the pan, without spreading it out at all.
- Put the pan in the oven once it has reached temperature in the lower-middle rack and bake for approximately 12 minutes until they are lightly browned and with a little hump in the middle.
- Allow to cool a minute before turning them (invert) onto a cooling rack, or just flip them over in the pan. The pattern side will now be up. Once they are largely cool, gently dust with powdered sugar (icing sugar) - this is optional but typical - and enjoy. Best enjoyed when right out the oven, gently warm, though they will keep a day or two but will lose their crisp edge.
Notes
- Lemon madeleines are traditionally served with a light dusting of powdered sugar for a subtle sweetness.
- You can also prepare a thin lemon glaze using powdered sugar and lemon juice to brush on after baking for extra brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12madeleines
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 17mg | 1% |
| Potassium | 21mg | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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