This cakey cookie originates from North-Eastern France and has a typical lemon aroma.
The recipe is fairly simple. A variation is the addition of some ground nuts like almonds or hazel nut.
Some don't even add the lemon zest leaving the recipe as a bare génoise sponge cake.
You'll only need a special pan with shell like depressions. The madeleine pan usually has 12 shell shaped mini molds.
- 100 g cream butter
- 100 g flour
- zest of 1/2 lemon
- 110 g fine caster sugar
- 1 tsp vanilla extract
- 3 medium eggs
- 3 g baking powder
- Batter the eggs with the sugar until a thick, pale yellow foam forms. While doing that, melt the butter at low heat.
- Sift the flour and baking powder over the battered eggs and stir gently with a spatula until homogeneous.
- Add the almost cold butter and lemon zest, while folding from under to over.
- Preheat oven 220°C. Spread the madeleine pan with some butter and fill each mold with the batter to 2/3 (two thirds).
- Bake for 5 minutes at 220°C. Then lower heat to 200°C and continue baking for another 10 minutes.
- Leave to cool until luke warm. Use a fork or pastry pins to take the madeleines out of the pan.
Tools used: Madeleine pan, baking pins, spatula, whisk.