Description
Soft, delicate madeleines infused with lemon and orange oils, offering a fragrant citrus aroma and a light, buttery crumb.
Ingredients
Units
Scale
- 1/4 cup (25g) unbleached all-purpose flour
- 1/4 cup (22g) cake flour
- Pinch kosher salt or other coarse salt
- 2 large egg yolks
- 1 large egg
- 1/4 cup (48g) granulated sugar
- 1 tsp lemon oil
- 1 tsp orange oil
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a madeleine pan with butter or non-stick spray.
- Sift the all-purpose flour, cake flour, and salt together in a bowl and set aside.
- In a separate bowl, beat the egg yolks and whole egg with an electric mixer on high speed until the mixture is light yellow and fluffy, about 3-4 minutes.
- Gradually add the granulated sugar to the egg mixture, continuing to beat until the mixture is thick and pale, about 2 minutes.
- Gently fold the sifted flour mixture into the egg mixture using a spatula, being careful not to deflate the batter.
- Stir in the lemon oil and orange oil until just combined.
- Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full.
- Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
- Remove from the oven and let the madeleines cool in the pan for 1-2 minutes before transferring to a wire rack to cool completely.
Notes
Madeleine pans are essential for achieving the classic shell shape. For a stronger citrus flavor, add lemon or orange zest. These madeleines are delightful when served with tea or coffee. Store in an airtight container for up to 3 days. For a vanilla version, replace citrus oils with vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 madeleine
- Calories: 80
- Sugar: 7
- Sodium: 20
- Fat: 3
- Carbohydrates: 11
- Fiber: 0
- Protein: 2
- Cholesterol: 50