My youngest son is a big fan of Madeleines. They are his favourite breakfast, snacks, after dinner … If you don’t know madeleines, they are very small sponge cakes in a shape of a shell. You can find the madeleine moulded pan in any specialised kitchen store and if you don’t have any, a (mini) cupcake pan would do ! The great thing with Madeleine is you can make them out of any flavour, sweet or even salty kind. This time I choose to do lemon madeleine. But then, my daughter wanted to have chocolate ones, so we did both 🙂
– 110g (1/2 cup) of butter
– 1 lemon
– 3 eggs
– 120g (2/3 cup) of granulated sugar
– 1 tsp of vanilla extract (0r 1 sachet of sucre vanille)
– 200g (1 & 2/3 cups) of all purpose flour
– 2 tsp of baking powder (1/2 sachet de levure)
– 3 tbsp of semi skimmed milk
- Melt the butter and let it cool down.
- Take the zest out of the lemon, and squeeze it to get the juice.
- In a bowl, mix together the flour and the baking powder
- In another big bowl, whisk together the eggs, the sugar & the vanilla extract until the colour is a pale yellow.
- Gradually, add the flour, the lemon zest & juice, the milk. Finally add the melted butter. Mix until all the ingredients are well incorporated.
- Pre heat the oven to 250 degrees C (480 degrees F) and let the batter chill out in the fridge for about 20 to 30 minutes.
- Oil your moulded pan (unless it is a silicon mould, you don’t need to oil it)
- Pour the batter in the mould until about 3/4 full. Reduce the heat of the oven to 200 degrees C (390 degrees F)
- Put in the oven for about 10 minutes until they have a nice golden colour.
- Let them cool down before placing them in an air tight container.