Some cosmetic changes in preparation for larger site changes in the works.


Rec: Lemon Madeleines One of my all-time faves...

Veteran Member
6214 posts
Joined: Dec 9, 2005


Posted to Thread #13663 at 6:23 pm on Feb 3, 2009

with the addition of lemon zest and candied ginger

Lemon Madeleines

4 eggs, separated
1-1/2 cups sugar
1-1/4 cups melted butter
1 tbsp lemon juice
2-1/3 cups sifted flour

Preheat oven to 325 degrees.
Beat yolks at high speed with the sugar, melted butter and lemon juice. When mixture is smooth and thick, reduce speed on mixer and blend in the flour, continuing to beat between additions. Then, still beating, add the egg whites, one at a time. (They are not beaten before they are added.) When batter is smooth, drop by spoonfuls into prepared madeleine pans. Bake about 25 min. Cool slightly, then remove from pan to cool completely. Dust with powdered sugar.

Variations: Can add the zest of one lemon, and/or finely chopped crystallized ginger.

Pat's notes: These are very yummy. The first time I made them I added lemon zest to the batter, made 12 madeleines, divided the remaining batter in half adding finely chopped crystallized ginger to one and poppy seeds to the other.

Patís Lemon Zest and Crystallized Ginger variation: For the full recipe I use 2 tsp lemon zest (can use Meyer lemons if desired) and 1-1/2 tbsp minced crystallized ginger. You can use more zest and ginger if desired. Be sure to grease (brush with melted butter) the madeleine pan well (but donít flour it).

Source: cherie/socal @ Gails from great aunt jane's cook and garden book" by jane birchfield

Cherie/Socalís notes: you REALLY need to grease the new pan well the first couple times you use it--it will sorta "season" after a few uses, and then you don't need to be fanatic about it. this recipe is one i really enjoy--from a book called "great aunt jane's cook and
garden book" by jane birchfield..

Other messages in this thread: