AI-generated imageFrench Lemon-Butter Shell Madeleines
Twelve golden shell-shaped lemon-butter madeleines, lightly crisp at the edges and tender in the center; two per person for six.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Preheat oven to 190°C (175°C fan). Brush 10 g butter across twelve madeleine molds. Sift 90 g flour and grate 3 g yellow zest from a washed lemon, avoiding bitter white pith.
- 02
Melt 60 g butter gently and let cool until warm. Beat two eggs, 90 g sugar and 1 g salt at medium-high speed for about five minutes until pale, thick and ribboning.
- 03
Mix in 2 ml vanilla and 3 g lemon zest. Fold in flour in two additions, then gently fold in 60 g melted butter in two additions until no flour or butter streaks remain.
- 04
Fill twelve molds about three-quarters full. Bake for 8–12 minutes at 190°C conventional (175°C fan), depending on pan size, until golden at edges, springy to a light touch and set through the center.
- 05
Remove madeleines from hot molds and cool on a rack ten minutes. If desired, dust all twelve with 10 g powdered sugar and serve two per person. Do not taste raw egg batter.
Helpful source links
Before you cook
Contains wheat, egg and milk. Never taste raw egg-and-flour batter, bake until fully set in the center, and use oven mitts around hot pans. Wash hands and utensils after handling raw eggs; store completely cooled cakes in a clean covered container.
Allergens: wheat, egg, milk (butter)
Image & source credits
AI-generated image.
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