Lemon Madeleines With Raspberry Sauce & Whipped Cream


Photo: Eva Taylor

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From French Food at Home, Laura Calder

Yield:

24 Madeleines (freezes well)

Added:

December 10, 2009

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cara's picture
cara
April 13, 2011

tried them for the first time tonite... tasted pretty good but a bit on the eggy side. Nest time i will try with maybe just 2 eggs instead of the 4

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Ingredients

1 cup flour
1/2 teaspoon baking powder
Pinch salt
2/3 cup + 1 tablespoon butter
1/2 cup + 2 tablespoons sugar
1 tablespoon brown sugar
1 tablespoon honey
4 eggs
Zest of 1 lemon, more to tast

Preparation

1
Grease madeleleine tins and set in the freezer. Heat the oven 400°F/200°C.
2
Sift together the flour and baking powder. Melt the butter, and stir in the sugar and honey.
3
Lightly beat the eggs, and temper them into the butter mixture.
4
Whisk into the flour to make a smooth batter (don't over whisk as this will make the madeleine doughy instead of light and airy).
5
Pour into the moulds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking.
6
Serve with seedless raspberry sauce (with a couple of tbsp of Grand Marnier) and unsweetened whipped cream! YUM!

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