Lemon Madeleines

by

Drop

POSTED Fri, 5 February 2016

Serves

24

Total Time

53 MINS

Calories

123

Classic French lemon-scented madeleines. Serve these plump, soft, bite-sized cakes warm from the oven.

recipe-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    175 g (about ¾ cup)

  • Plain flour icon
    Plain flour

    210 g (about 1 ½ cups)

  • Baking powder icon
    Baking powder

    3 g (about ⅝ teaspoon)

  • Salt icon
    Salt

    ¼ teaspoon (about 1.5 g)

  • Egg icon
    Egg

    3 (about 150 g)

  • Egg yolk icon
    Egg yolk

    2 (about 40 g)

  • Granulated sugar icon
    Granulated sugar

    150 g (about ¾ cup)

  • Vanilla extract icon
    Vanilla extract

    4 g (about ⅞ teaspoon)

  • Lemon icon
    Lemon

    1 (about 58 g)juice of, zest of

  • Powdered sugar icon
    Powdered sugar

    as needed

    METHOD


  • 1. Add unsalted butter to a clean small glass bowl
  • 2. Heat until melted then set aside - Power Level 3
  • 3. Add plain flour, baking powder and salt to a clean medium bowl
  • 4. Whisk briefly until combined then set aside
  • 5. Add egg, egg yolk and granulated sugar to a clean large mixing bowl
  • 6. Whisk until pale and light - approx 5 min, medium speed
  • 7. Add vanilla extract and lemon to the batter
  • 8. Whisk until combined - medium speed
  • 9. Transfer melted butter to batter and mix
  • 10. Transfer dry ingredients to batter bit by bit while mixing
  • 11. Chill in fridge - 30 min
  • 12. Pre-heat oven - 199°C
  • 13. Grease 2 clean madeleine pans generously
  • 14. Spoon batter into 2 madeleine pans
  • 15. Bake until golden brown - 8 min, 199°C
  • 16. Transfer onto cooling rack
  • 17. Dust with powdered sugar

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