Recipe Wednesdays: Lemon Madelines
Recently, while exploring wine country of San Francisco, we stopped at some great eateries and bakeries. The first one, Picco in Larkspur, along with it’s great selection of larger tapas -style ‘entrees’ had amazing Soft Center Chocolate Madelines. The second, Bouchon Bakery in Yountville, had the best French Macarons. Inspired by these great desserts I am on a French kick in my kitchen. I am starting with these little darlings…
You say “Madeleine” I say “Madeline.” I’ve seen it spelled both ways. This classic French pastry recipe comes from my trusty Martha Stewart’s Baking Handbook. Every recipe I have made from this book -and there are more than I can count on my fingers- has been a roaring success. This one is now on top of the list of favorites.
1 stick unsalted butter, plus more for pans
3/4 cup all purpose flour
1/2 cup almond flour
1/2 cup + 2 tablespoons sugar
2 tablespoons finely grated lemon zest
1/4 teaspoon pure lemon extract
3 large eggs
1/2 teaspoon salt
Only 8 ingredients. I know, crazy right?
Melt butter in a small saucepan over medium-low heat. Set aside to cool. In a large bowl, whisk together flours and sugar; set aside.
Add the lemon zest and extract to the cooled butter, stirring to combine. In a large bowl, combine the eggs with the salt, and whisk until frothy. Whisk in reserved flour mixture until just combined. Fold in the butter mixture with whisk. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.
Preheat oven to 350 degrees. Butter two 12-mold madeline pans, and dust with four, shaking out the excess. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip. Pipe the batter into prepared pans, filling each mold about halfway.*
Bake, rotating pan halfway though, until edges of the cakes are golden brown, about 12-14 minutes. Immediately invert the madelines onto a wire rack to cool. Dust with powdered sugar if desired. Madelines should be served the same day they are baked.
*I didn’t have a 1/2-inch tip, so I just used a regular plastic storage bag with the corner cut off. You can also simply spoon the batter into the pans. You will also notice I didn’t fill my pan (I only have one) just 1/2 way. I filled pretty much up to the edge. They didn’t rise much, so I thought they were perfectly proportioned
I still had a little bit left-over batter (*see note above) so I used these cute little tins I got from my Grandmother’s house.
C’est magnifique!! No?
These are absolutely amazing on their own, but for wow factor, serve with raspberry sorbet!