This Lemon Madeleines Recipe will teach you about Madeleine, which is a traditional small cake from the northeastern region of France and very often, can be identified by it’s distinctive shell-like shape. It is similar to eating a lighter version of a very small sponge cake.
Lemon Madeleines Recipe
Shared by Marium Hamid
Ingredients for dough:
Sugar – 140g (¾ cups)
Lemon zest from 1 regular size lemon (more if you like it to be lemony)
Extra large eggs (room temperature) – 3
Vanilla essence – 1 tsp
Lemon juice – 1/4 tsp (If you like it to be more lemony, you can add in up to 2 teaspoon of lemon juice)
Unsalted butter (soften to room temperature) – 25g (1/5 cup)
Mix sugar and lemon zest together. Set aside for 1 hour in room temperature.
Lightly whisk all ingredients the eggs, vanilla essence and lemon juice. Set aside. Stop when you can’t see streaks of the vanilla essence.
Sieve flour and baking powder into a separate bowl.
Melt the butter in microwave for 30 seconds. Leave to cool at room temperature.
Grease the pan with butter, then lightly dust the pan with flour. Tap away excess flour by inverting the pan.
Using a hand-held electric egg beater, beat the sugar and eggs mixtures together until thick and foamy. Stop when the mixture resemble thick melted cheese. (About 3 ~ 5 mins on high)
Fold in the flour into the batter.
Fold in the butter.
Pour mixture into pan. Do not fill more than 75% of each shell.
Bake in a 375 F/190 C oven for 15 mins to 20 mins.
Ready when a toothpick comes out clean.
Cake turn out too hard – you may have over beat the batter in step 6.
Cake turn out lumpy – the flour was not properly incorporated. You can try to sieve in the flour into the batter before folding.
Cake turn out black on the “shell” side and uncooked on the humps – your oven may be too hot.
You can try to bake them on 400 F/204 C for 10 mins, then lower the temperature to 350 F/176 C and bake for another 10 mins. You can leave the oven door ajar for 30s after 10 mins to reduce the temperature of the oven quickly.
Hump does not form on the back – for extra hump, chill the batter in the refrigerator for at least an hour before use. Note the batter will be “harder” after refrigeration.