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madelines

Madeleines

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This is the easiest madeleine recipe yet! Lovely and lemony, it is as Larousse on Pastry promised, child’s play.

Madeleines
Yields 12
The original recipe calls for 2/3 cup sugar, but you can reduce it to as little as 1/3 cup. For a slight variation, add 1/2 tsp almond extract.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 1 c. flour
  2. 1 tsp. baking power
  3. 7 tbsp. butter
  4. Zest of 1/4 lemon
  5. 2 eggs
  6. 2/3 c. sugar (or as little as 1/3 c.)
Instructions
  1. Preheat oven to 425 degrees.
  2. Lightly butter a 12-madeleine pan mold (for regular, not mini-madeleines).
  3. Sift the four and baking powder into a bowl.
  4. Melt the butter in a small saucepan and allow to cool.
  5. Beat the eggs 1 minute. Add the sugar and beat 4 more minutes. (They should be very frothy.)
  6. Add the flour and baking powder, then the butter and lemon zest, stirring constantly.
  7. Fill each madeleine mold to 2/3 full.
  8. Bake for 5 min @ 425 degrees, then lower to 400 degrees and bake for 10 minutes longer.
  9. Turn out the madeleines while still warm and allow them to cool.
Adapted from Larousse on Pastry
Adapted from Larousse on Pastry
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