BelkaFood
Log in
Madeleines
French · Baking

Madeleines

РЕ Рецепты тортов Follow
🕐 10 min 👁 2 Channel post →

French sponge cake baked in shell-shaped molds—delicate, tender crumb with a lovely hint of lemon zest.

Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating

Ingredients

Nutrition facts
kcal
protein
fat
carbs

Food cost PRO
Quick price-per-kg calculator
Price per kg
Price per kg cooked
Unlock with Pro Try Pro

Method

1

Melt the butter.

2

Whisk eggs with sugar until pale and uniform.

3

Mix together and fold in the lemon zest.

4

Sift flour with baking powder, then fold into the egg mixture in two additions.

5

Drizzle in the melted butter slowly, whisking gently to combine.

6

Let the batter cool thoroughly—overnight in the fridge is ideal.

7

Brush the mold cavities with butter, or dust lightly with flour.

8

Fill each mold about two-thirds full.

9

Bake at 425°F for 5 minutes. Drop the heat to 390°F and bake another 5 minutes.

10

Turn the madeleines out of the mold. Dust with powdered sugar or drizzle with lemon glaze if you like.

11

Or go for chocolate coating: melt the chocolate, spoon about a tablespoon into each mold cavity, press the baked madeleine on top, and let it set. The chocolate will coat the shell. Pop the mold in the freezer for 5 to 10 minutes to set.

Comments

Log in to leave a comment.

No comments yet. Be the first!