Lemon Madeleines
In place of the almond flour, you can substitute two ounces (about 1/2 cup plus two tablespoons) blanched almonds, finely ground in a food processor. Feel free to vary the flavoring by replacing part or all of the lemon zest with orange zest, or omitting it altogether and adding one teaspoon of vanilla extract.
Recipe information
Yield
makes 2 dozen
Ingredients
Preparation
Step 1
In a small saucepan, melt the butter over medium-low heat. Set aside to cool. In a large bowl, whisk together flours and sugar; set aside.
Step 2
Add the lemon zest and extract to the cooled butter; stir to combine. In a large bowl, combine the eggs with the salt, and whisk until frothy. Whisk in reserved flour mixture to combine. With whisk, fold in butter mixture. Cover the bowl with plastic wrap, and refrigerate until chilled, at least 2 hours or overnight.
Step 3
Preheat the oven to 350°F. Butter two 12-mold madeleine pans, and dust with flour, tapping out excess. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (such as an Ateco #806). Pipe the batter into the prepared pans, filling each mold about halfway. Bake, rotating pan halfway through, until the edges of the cakes are golden brown, 12 to 14 minutes. Immediately invert madeleines onto a wire rack to cool. Madeleines should be served the same day they are baked.
Lemon Madeleine how-to
Step 4
A pastry bag and plain round tip are used to pipe the thick batter into the shell-shaped molds; this helps keep the cakes uniform in shape, and ensures they bake evenly.
