Enjoy baking traditional Madeleines au Citron at home. (credit)
Recently, while spending time with close friends in Connecticut, our son and daughter, along with her roommates, joined us for some quality time together. Our son had recently bought a madeleine pan with the intention of baking these delicate French treats for friends. However, I couldn’t resist getting a head start on using it myself. Their name sounds just like mine. How could I resist?
Let me tell you, this madeleine pan is fantastic! It’s the perfect weight for even cooking and is impressively non-stick. If you’re in the market for one, here’s the link to the exact one I used. For my madeleine baking adventure, I started with a Marmiton recipe, as I often do, but I adapted it to my personal taste. I love lemon madeleines with LOTS of lemon flavor. I also reduced the sugar content compared to traditional recipes, aiming for a lighter, less sweet treat. It’s perfect for the summer!
Recipe for Madeleines au Citron
Ingredients:
- 1 cup (110 g) flour
- 1 tsp baking powder
- 1/3 C (75 grams) sugar (recipe calls for 100 grams or ½ C)
- 3 eggs (most recipes I’ve seen in the US call for 2 eggs; I prefer 3)
- Zest from 4 lemons (recipe calls for 1 lemon)
- ¾ cup (90 grams) salted butter
Steps:
1. Heat oven to 220 C (428 F).
2. Melt the butter in the microwave, let it cool to room temperature.
3. Grate the zest from four lemons (I recommend organic).
4. Break eggs, add sugar and whip until it’s foamy.
5. Add the flour and baking powder.
6. Slowly add the melted butter and lemon zest.
7. Let it rest half an hour.
8. Fill the molds ¾ full.
9. Put in oven 4 minutes at 220 C.
10. Lower temparture to 200 C for 8 minutes.
12. Remove from pan while warm and enjoy. Bon appetit!
