I have eaten this French dessert for a long time. However, I have no idea why I have not made these beauties ever. Why? Maybe because I am always making other desserts and never thought of Madeleine’s as a priority, smile. However, now, I will definitely make them more often because I simply love the lemon flavor of this sponge baby cakes!
Approx. Prep and Cook Time: 25 to 30 Minutes
Approximate Cost: $2.78 = 1 batter of Baked Madeleines
Difficulty Level: Easy
Allergens, Other: PLEASE USE 1 TO 1 Gluten Free Flour
Servings: 12 Madeleines plus a baby cake
1 1/3 stick of unsalted butter (melted and allow to cool at room temp.) ($1.10)
1/2 c. organic sugar (.25)
3 eggs at room temperature (.48)
1 c. unbleached all-purpose flour (.60)
1/8 tsp. kosher salt (.05)
1 tsp. baking powder (.05)
1 tsp. lemon zest (.15)
Olive oil spray for the Madeleine baking pan (.10)
In a med-size bowl whish the sugar and eggs until they become pale yellow and thick.
In a separate bowl, mix the all-purpose flour, kosher salt and baking powder, then add it to your eggs batter and mix until everything is combined.
Next, add the melted butter, lemon zest and mix well. Your batter will be thick, however, smooth.
Now, you need to refrigerate the batter for at least one hour, not less.
Pre-heat the oven at 275 degrees, oil spray the Madeleine’s pan and fill each space with a spoon about ¾ of the batter, not to the top.
Bake until the little cakes rise to the top and are just lightly golden. Depending on your oven this may take about 10 minutes.
Remove from the oven and wait until they get cool a bit, then allow them to cool completely on a wire rack.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.