Lemon Madeleines With Raspberry Sauce & Whipped Cream

Photo: Eva Taylor

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

Grease madeleleine tins and set in the freezer. Heat the oven 400°F/200°C.

Sift together the flour and baking powder. Melt the butter, and stir in the sugar and honey.

Lightly beat the eggs, and temper them into the butter mixture.

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).

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.

Serve with seedless raspberry sauce (with a couple of tbsp of Grand Marnier) and unsweetened whipped cream! YUM!

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Comments

Permalink 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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About

From French Food at Home, Laura Calder

Yield:

24 Madeleines (freezes well)

Added:

Thursday, December 10, 2009 - 3:56pm

Creator:

Eva Taylor

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