Lemon Madeleines by @millsandbuns

33 min

16 servings

🥚

2.4 large

Eggs

🍬

110 g

Sugar

🍋

0.59 lemon

Lemon zest

🍯

9.5 g

Honey

🍦

5.9 ml

Vanilla extract

🌾

120 g

Flour

🫙

3.6 g

Baking powder

🧈

110 g

Butter

🥛

12 ml

Milk

  1. Zest
    • lemon zest

    Finely zest half a lemon into a mixing bowl.

  2. Zest
    • caster sugar
    • lemon zest

    Rub the caster sugar into the lemon zest with your fingertips until fragrant.

  3. Add
    • eggs
    • honey
    • vanilla extract

    Add the 2 eggs, honey, and vanilla extract to the lemon sugar.

  4. Whisk

    Whisk the mixture until pale, light, and airy.

  5. Sift
    • all-purpose flour
    • Eggs
    • Milk

    Sift the all-purpose flour and baking powder into the egg mixture.

  6. Fold
    • Sugar
    • Flour

    Fold the dry ingredients in gently until no dry streaks remain.

  7. Pour
    • unsalted butter
    • milk

    Pour in the 90 g melted unsalted butter and 10 ml milk.

  8. Whisk

    Whisk just until the batter is smooth and fully combined.

  9. Transfer

    Transfer the batter to an airtight container and seal it.

  10. Refrigerate

    Refrigerate the sealed batter for at least 720 min.

  11. Preheat

    Preheat the oven to 190°C (375°F).

  12. Brush
    • melted butter for greasing

    Brush the madeleine pan cavities with melted butter for greasing.

  13. Dust
    • all-purpose flour for dusting

    Dust the greased madeleine pan lightly with flour and tap out the excess.

  14. Transfer

    Transfer the cold batter into a piping bag.

  15. Pipe

    Pipe the cold batter into the prepared madeleine cavities, filling each about three-quarters full.

  16. Bake

    Bake the madeleines at 190°C (375°F) for 12 to 14 min.

  17. Serve

    Remove the madeleines from the pan and serve them warm.

Lemon Madeleines by @millsandbuns

33 min

16 servings

🥚

2.4 large

Eggs

🍬

110 g

Sugar

🍋

0.59 lemon

Lemon zest

🍯

9.5 g

Honey

🍦

5.9 ml

Vanilla extract

🌾

120 g

Flour

🫙

3.6 g

Baking powder

🧈

110 g

Butter

🥛

12 ml

Milk

Preparation Steps

  1. Step 1/17

    Finely zest half a lemon into a mixing bowl.

    🍋lemon zest
    🥣mixing bowl
    🧀fine grater

  2. Step 2/17

    Rub the caster sugar into the lemon zest with your fingertips until fragrant.

    🍬caster sugar
    🍋lemon zest
    🥣mixing bowl

  3. Step 3/17

    Add the 2 eggs, honey, and vanilla extract to the lemon sugar.

    🥚eggs
    🍯honey
    🍦vanilla extract
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/17

    Whisk the mixture until pale, light, and airy.

    🥣mixing bowl
    🥄whisk

  5. Step 5/17

    Sift the all-purpose flour and baking powder into the egg mixture.

    🌾all-purpose flour
    🫙baking powder
    🧺fine-mesh sieve
    🥣mixing bowl

  6. Step 6/17

    Fold the dry ingredients in gently until no dry streaks remain.

    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/17

    Pour in the 90 g melted unsalted butter and 10 ml milk.

    🧈unsalted butter
    🥛milk
    🥣mixing bowl

  8. Step 8/17

    Whisk just until the batter is smooth and fully combined.

    🥣mixing bowl
    🥄whisk

  9. Step 9/17

    Transfer the batter to an airtight container and seal it.

    🫙airtight container
    🥄rubber spatula

  10. Step 10/17

    Refrigerate the sealed batter for at least 720 min.

    🫙airtight container

  11. Step 11/17

    Preheat the oven to 190°C (375°F).

  12. Step 12/17

    Brush the madeleine pan cavities with melted butter for greasing.

    🧈melted butter for greasing
    🍳madeleine pan
    🖌️pastry brush

  13. Step 13/17

    Dust the greased madeleine pan lightly with flour and tap out the excess.

    🌾all-purpose flour for dusting
    🍳madeleine pan

  14. Step 14/17

    Transfer the cold batter into a piping bag.

    🫙piping bag
    🥄rubber spatula

  15. Step 15/17

    Pipe the cold batter into the prepared madeleine cavities, filling each about three-quarters full.

    🫙piping bag
    🍳madeleine pan

  16. Step 16/17

    Bake the madeleines at 190°C (375°F) for 12 to 14 min.

    🍳madeleine pan

  17. Step 17/17

    Remove the madeleines from the pan and serve them warm.

    🍳madeleine pan

Composition

Ingredients

Types

Eggs, Fruit, Sweeteners, Flavorings, Leavening agents, Dairy

Ingredients

Eggs, Sugar, Lemon zest, Honey, Vanilla extract, Flour, Baking powder, Butter, Milk

Notes

Sugar (caster sugar), Lemon zest (zest of half a lemon), Flour (for dusting the madeleine pan), Butter (melted, for greasing the madeleine pan)

Allergens

Egg, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

136 kcal

Macro nutrients

Protein: 2.1g, Carbohydrates: 16.4g, Sugars: 10.5g, Fat: 6.5g, Saturated fat: 3.8g, Fiber: 0.3g

Nutritional Information

Minerals

Calcium: 24mg, Iron: 0.6mg, Potassium: 37mg, Sodium: 34mg

Vitamins

Vitamin A: 84mcg, Vitamin D: 0.4mcg, Vitamin B12: 0.2mcg, Vitamin C: 0.4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

13 minutes

Overall

33 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

mixing bowl, whisk, fine grater, fine-mesh sieve, rubber spatula, madeleine pan, pastry brush, piping bag, airtight container, measuring spoons

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Afternoon tea, Brunch, Celebration, Snack

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crisp, Light, Airy, Tender, Soft

Flavors

Lemon, Vanilla, Buttery, Sweet, Honey

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store fully cooled madeleines in an airtight container,Keep away from direct sunlight and heat,Best eaten on the day of baking for crisp edges), fridge : 5 days (Store in an airtight container,Bring to room temperature or warm briefly before serving), freezer : 90 days (Freeze fully cooled madeleines in an airtight freezer-safe container,Separate layers with parchment paper,Thaw at room temperature before serving)