When it comes to biscuit making, I'm a sucker for madeleines. And these lemon madeleines are no exception! I love the texture of madeleines and find they are the perfect crossover between cake and biscuit.
Have you ever tried making them before? The kids love how spongey they are and they keep really well, plus they can be popped in the freezer if you have too many madeleines. Although I'm unsure if one can ever have too many madeleines!
Yes making madeleines involves a special pan, but they are everywhere now and not as hard to find as when I first started making them and had to buy a special one overseas. Commitment to baking is travelling back from France with 6 different baking trays in my suitcase! If you need one, you can get one here from Everten (affiliate link).
If you think these will be super tricky, think again! It's all about getting the mixture right...then boom! You're good, the baking almost needs you to burn them a little around the edges to give them a bit of a crust- and really- icing sugar hides everything.
You need to use a mixer for these. I have a kitchenaid, but it doesn't matter what type you have. If you need a new mixer, check out this Kitchenaid, it is exactly what I have- and I've had it for 12 years! (affiliate link) I recommend putting the eggs into the base of the mixer first so that everything is mixed in well together. The creaming of the eggs and sugar can take a little while, so I do it on low speed for the first minute until all ingredients are wet and then I crank up the power! I used the paddle for making these as it is the best tool for the job.
In terms of storage, these lemon madeleines do best in an airtight container, but really, they won't be around long enough to worry about storage unless you are super disciplined!
Lemon madeleines, low sugar
- 6 eggs
- 4 tbsps caster sugar
- 1 tsps vanilla
- 1 cup self raising flour please sift!
- 2 tbsps lemon juice
- zest of 2 lemons
- 160 grams butter melted
- Preheat oven to 180 degrees Celsius (355 F)
- In an electric mixer, combine the eggs, vanilla and sugar, lemon zest and lemon juice. Beat until thick and pale.
- Fold the flour gently through the mixture with a wooden spoon.
- Add the butter and gently fold through.
- Spoon evenly into a 12 hole madeleine pan. (this makes 24)
- Bake at 180 degrees for 8-10 minutes, watching they don’t burn.
- Cool in the pan for 5 minutes before turning onto a wire rack to cool.
- Dust with icing sugar.