Chef Forum banner
1 - 1 of 1 Posts

12 Posts
The first thing to know about true Madeleines is that they should never have a leavening agent added. They are my new "crush" and this is the recipe I've been using. Have made them many times so far, and they are in the coffee room being enjoyed by my co-workers as we speak.

You could try browning your butter to give an other level of flavour. With Madeleines, the sky is the limit! This recipe came from website.

  • 3 eggs
  • 3/4 cup (180 ml) sugar
  • Grated zest of 1 lemon and 1 lime
  • 1/2 cup (125 ml) cake flour
  • 1/2 cup (125 ml) unsalted butter, melted and cool
  1. In a bowl, beat the eggs and sugar with an electric mixer for 5 minutes.
  2. Add the citrus zest and blend.
  3. With a spatula, gently fold the flour and butter into the egg mixture.
  4. Let the batter rest in the refrigerator for 1 hour.
  5. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  6. Generously butter and flour madeleine molds. Fill each mold up three-quarters. Bake for about 14 minutes or until lightly browned.
  7. Un-mould immediately out of the oven.
  8. Store the cooled madeleines in an airtight container.
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.