Strawberry Ice Cream / Glace à la Fraise
I have never made Spanish Magdalenas, what a great recipe if you have no time to bake. You just need 10 minutes to prepare them and 20 minutes of baking.
It smelled so good in my kitchen after baking these Magdelenas. Sweet and lemony, they are the perfect addition to your coffee or tea in the morning.
Magdalenas are the Spanish variant of Madeleine which are a small sponge cake from the Lorraine region in France. In Spain, they are traditionally eaten at breakfast.
Thanks Pauline to share your recipe on your French cooking blog La P’tite Cuisine de Pauline
Serving : 12 Spanish Magdalenas Preparation time : 10 minutes Cook time : 18-20 minutes
Ingredients :
- 4 eggs
- 150 g (5.30 oz) granulated sugar (plus extra sugar for topping)
- 110 g (1 stick) (4 oz) unsalted butter
- 200 g (7 oz) plain flour
- 1 teaspoon baking powder
- 1 lemon zest (preferably organic)
- 1 tablespoon milk
Directions :
- Preheat the oven to 390 degree F. (200 degree C.).
- Beat the eggs with the sugar in a bowl using an electric whisk (about 2 minutes).
- Melt the butter over low heat.
- Little by little add the melted butter to the egg/sugar mixture mixing well.
- Add milk and lemon zest.
- Mix flour and baking powder.
- Add in the flour, whisking until you get an homogeneous dough.
- Put the baking cups in a muffin pan. Fill the baking cups 2/3. Sprinkle with the extra sugar.
- Bake for 18-20 minutes at 390 degree F. (200 degree C.). The magdelenas must be golden brown.
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Temps de préparation : 10 minutes Temps de cuisson : 18-20 minutes
Ingrédients :
- 4 oeufs
- 150 g de sucre en poudre (plus 1 a 2 cuil. a soupe pour le dessus)
- 110 g de beurre doux
- 200 g de farine
- 1 cuillère à café de levure
- le zeste d’un citron (bio)
- 1 cuillère à soupe de lait
Directions :
- Préchauffer le four à 390 degrés F. (200 degrés C.).
- Battre les oeufs avec le sucre dans une jatte pendant environ2 minutes à l’aide d’un fouet électrique.
- Faites fondre le beurre à feu doux.
- Ajoutez petit à petit le beurre fondu au mélange oeufs/sucre en mélangeant bien.
- Ajoutez le lait et le zeste de citron.
- Mélangez la farine et la levure.
- Puis ajoutez la farine à votre préparation et mélangez à l’aide d’une cuillère en bois jusqu’à obtenir un mélange homogène.
- Déposez les caissettes en papier dans les moules à muffins. Remplir les caissettes de pâte aux 2/3. Saupoudrez de sucre en poudre.
- Enfournez pour 18-20 minutes à 390 degrés F. (200 degrés C.). Les madeleines doivent être dorées.
Croustillantes sur le dessus, ces madeleines espagnoles sont très faciles à préparer. A dégustez tiède ou froid.
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Oh Zaza, I have never made madeleines…thanks for the recipe…and I love the idea of lemon zest in the batter.
I hope you are having a fabulous weekend!
I adore madeleines! These turned out really tender and perfect. I love the add of lemon zest.
I’ve never made Madeleines but intended to. I even bought their special pan but ended up giving it away after many years of it sitting in my kitchen cabinet. I bet yours would be delicious with a cup of tea to start out the morning.
Delicious. I hope you’re enjoying the spring.
Amalia
xo
Oooh lovely! These look like light cupcakes or muffins. I’m always looking for quick recipes these days. I remember a time when I looked for recipes that were complicated and required skill (which can be fun) but now I seem to have less time. These are perfect. Definitely making these very soon!