Though often referred to as a cookie Madeleines are very small sponge cakes with a shell-like shape acquired from being baked in pans with shell-shaped depressions. The addition of lemon zest gives a delicious citrus kick!
Homemade Madeleines dusted with Powder Sugar
Published on October 24, 2020 | In Cookies, Bars, Biscotti | By Home Baking Association |
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- Difficulty Level Intermediate
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- 1/4 cup butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/3 cup white sugar
- 1/2 cup all-purpose flour
- 1 tablespoon lemon zest
- 1/3 cup powdered sugar for dusting
- Melt butter and allow to cool to room temperature.
- Pre-heat oven 375* Butter and flour 12 (3 inch) madeleine molds; set aside.
- In a small mixing bowl, beat eggs and salt at high speed until light yellow. Add Vanilla.
- While beating, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl about 7 to 10 minutes.
- Sift the 1/2 cup flour into egg/sugar in three parts, gently fold into batter after each addition.
- Combine lemon zest to cooled melted butter and pour around edge of batter.
- Quickly but gently fold butter into batter.
- Spoon batter into molds evenly, the batter will mound slightly in molds.
- Bake 14 to 16 minutes, or until madeleines are golden and the tops spring back when gently pressed with your fingertip.
- Using the tip of the knife to loosen madeleines from pan; invert onto cooling rack. Immediately sprinkle warm cookies with powdered sugar.
- *Best eaten day of baking!
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