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REC: Lemon Madeleine

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Joined: Dec 9, 2005


Posted to Thread #16400 at 9:32 pm on Oct 7, 2009

Lemon Madeleine’s

(Don't forget folks eat with their eyes -- a few of these tied into a pretty bag looks so French.)

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 the spoonfuls into prepared Madeleine pans. Bake about 20-25 min. Cool slightly, and 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.

Source: cherie/socal @ Gail’s from great aunt Jane’s cook and garden book" by Jane Birchfield

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

Maria’s Notes: In my dark nonstick pan these take about 17 minutes.

The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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