I love making madeleines, because this French biscuit is so easy to make; I’ve never missed any recipe of madeleine. It’s not difficult to get the perfect madeleine cookie.
The best madeleines are the ones that you make by yourself. Madeleines are delicious when eaten just from the oven.
You can brush these warm madeleines with a lemon glaze or just dusting them with confectioner’s sugar.
What you need is a special pan to bake these wonderful and delicious biscuits. If you chose to divide the recipe in half, used just 2 medium eggs. I personally chose to make 24 madeleines.
Makes 4 dozen madeleines Preparation time : 45 minutes Total time : 1 hour and 30 minutes
- 2 cups (255 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 cups (250 g) granulated sugar
- 1 1/2 tablespoons lemon zest
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 1 cup (2 sticks) (225 g) unsalted butter, melted and cooled
- 2 tablespoons lemon juice
- 1/2 cup (125 g) fat free plain yogurt
- Heat oven to 350 degree F. (180 degree C.). Grease your madeleine pan with butter or baking spray if it’s not non-stick. Mix dry ingredients in a mixing bowl (flour, baking soda and baking powder). Set aside.
- In another mixing bowl, add sugar, vanilla extract and lemon zest and mix together with a rubber spatula. Add in eggs, one at a time and combine thoroughly with a whisk. Whisk in melted butter. Then, add lemon juice. Add yogurt and mix together thoroughly with spatula. In two batches, fold in flour mixture. Don’t over mix. Allow the batter to sit for 5 to 10 minutes.
- Using a tablespoon measuring spoon, spoon batter into Madeleine pan cavities. Bake for 9 to 12 minutes. Flip over onto a baking rack and allow to cool for just a couple of minutes.
Lemon Glaze (optional)
- While madeleines are baking, make glaze – combine all ingredients into a medium mixing bowl and whisk until a glaze has formed. Add more milk if needed.
- Drip glaze over madeleines with a spoon and serve immediately. If storing madeleines, don’t add glaze until ready to serve.
Sources : The Little Kitchen
“Si vous voulez une jolie bosse sur vos madeleines, laissez reposer la pâte au frais!”;)