Madeleines are delicious little tea cakes from Northeastern France. I am excited to share a delicious recipe, that is quick and easy!
The recipe I am using is from the French book “Les madeleines de sophie” by Sophie Dudemaine. I did make a few minor adjustments, but otherwise followed the recipe. I chose to make the Madeleines using lemon zest for a very light lemony taste.
For about 20 Madeleines:
|4 oz. (120g.) All Purpose Flour|
|4 oz. (120g.) Granulated Sugar|
|0.2 oz. (5.5g.) Baking Powder|
|4 oz. (120g.) salted butter (or unsalted butter with a pinch of salt)|
You will need a Madeleine Pan. This is the one I have:
The recipe assumes you have a Food Processor. If you don’t have one, you can mix the ingredients with a wooden spoon, but having a food processor will make it much easier.
Step 1: Preheat oven to 460 degrees Fahrenheit.
Step 2: Melt the butter and set it aside to cool down. (Note: to melt the butter, you can just put it in the microwave for 1 minute.)
Step 3: In the food processor, mix the flour, the baking powder and the sugar.
Step 4: Add the egg yolks (yellow part of the eggs) and continue mixing. (Note: Make sure you set aside the egg whites, we will add them later!)
Step 5: With a fork, stir the egg whites a little bit, and then add them to the food processor. Continue mixing.
Step 6: Add the melted butter. Continue mixing.
Step 7: Using a Grater, grate the outer peel of the lemon to make lemon zest.
Step 8: Add the lemon zest as well as the juice of the lemon to the food processor. Mix again. (Note: make sure to remove the seeds from the lemon juice!)
Step 9: Pour the mixture into the Madeleine wells in the pan:
Step 10: Bake in the oven for 4 minutes at 460 degrees Fahrenheit. Then, lower the oven’s temperature to 350 degrees Fahrenheit, and bake for about 10 minutes.
Remove the Madeleines from their wells, and enjoy!
NOTE: you can add a little granulated sugar on top of the Madeleines, if you wish.