Madeleines
Madeleines small French cakes baked in special baking trays that give them a shell-like shape. The Spanish counterparts, Madalenas, are sometimes served in paper cases and then resemble muffins.
Source and licence
"Madeleines" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Madeleines, revision 4516930), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Madeleines&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516930
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
France. Associated with France by curated dish list: madeleines (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 4 eggs
- 100 g white granulated sugar
- 1 pinch of salt
- 100 g all-purpose flour
- 1 teaspoon baking powder
- grated zest of 1 lemon
- 75 g melted butter
Method
- Beat the eggs, sugar and salt in a mixing bowl until frothy.
- Combine the flour, baking powder, and lemon zest, and fold into the egg mixture. Fold in the melted butter.
- Divide the dough into greased madeleine molds, keeping in mind that the dough will rise in the oven to fill the molds.
- Bake in a preheated oven at 180°C / 350°F for 12–15 minutes until the cakes are springy but not browned.
- Cool and unmold the madeleines.
- Serve fresh.