Madeleines
Madeleines small French cakes baked in special baking trays that give them a shell-like shape. The Spanish counterparts, Madalenas, are sometimes served in paper cases and then resemble muffins.
Total Time
30 minutes
Servings
36 madeleines
4 eggs
100 g white granulated sugar
1 pinch of salt
100 g all-purpose flour
1 teaspoon baking powder
grated zest of 1 lemon
75 g melted butter
Beat the eggs, sugar and salt in a mixing bowl until frothy.
Combine the flour, baking powder, and lemon zest, and fold into the egg mixture. Fold in the melted butter.
Divide the dough into greased madeleine molds, keeping in mind that the dough will rise in the oven to fill the molds.
Bake in a preheated oven at 180°C / 350°F for 12–15 minutes until the cakes are springy but not browned.
12–15 minutes
Cool and unmold the madeleines.
Serve fresh.