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French Madeleine Recipe


for about 24 madeleines

120gr of butter/ 1 stick

+ 30gr / 1/4 of a stick of butter for the molds

1 lemon zest and juice

200gr / 1 7/8 cups of all purpose flour

+ a teaspoon of baking powder

3 eggs

140gr / 5/8 of a cup  of sugar

3 table spoons of milk


Melt the butter and let it cool a little. Rind the lemons and extract their juice.

If you are using a food processor (such as a Kitchen Aid) you can actually put all the ingredients together and turn it on for about 30 seconds, making sure that its well mixed and no flour has remained unmixed at the bottom of the bowl.

If you are doing this by hand than start mixing the eggs and sugar, add the flour and baking powder followed the melted butter, the milk and the  lemon zest + lemon juice.

Your mixture should be homogenous but relatively dense. Let it rest at least 15mn in the fridge,  you can actually make it the day before and have it ready in the fridge.

When you are ready to bake, heat your oven at 480F (yes its a very high oven temperature dont be surprised). as soon as it reaches 480F reduce the heat to 420F.

Butter generously all the little shells of your Madeleine mold, the more butter you put the easier it will be to take the madeleines out of the mold once they are cooked),  put a spoon full of dough in each shell (they should not be too full) and head them in oven, now at 420F. They will be ready in 10mn when they are a little golden. Unmold the madeleines with the help of a little spoon and let them rest on a cooling rack.

Serve them with a little powder sugar on top.

PS: Madeleines are best the day they are made. Its better to prepare double the quantity of  dough and cook a tray when you want to serve.

madeleine moldIMG_7439


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