Lemon Almond Madeleines Recipes

LEMON ALMOND MADELEINES

Lemon Almond Madeleines image

Our food editors dreamed up this variation on a classic theme for our "all-French" issue, published to coincide with the French republic's Bicentennial celebrations.

Yield Makes 24 madeleines

Number Of Ingredients 8

Ingredients

4 large eggs
2/3 cup granulated sugar
1/2 teaspoon almond extract
1 1/2 teaspoons freshly grated lemon zest
1 cup all-purpose flour
1/2 cup almonds with the skins, toasted lightly, cooled, and ground coarse
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
confectioners' sugar for dusting the madeleines

Steps:

In a bowl with an electric mixer beat the eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the almond extract and the zest. Sift the flour in 4 batches over the mixture, folding it in gently after each addition, add the almonds and the butter, and fold them in gently but thoroughly. Spoon the batter into twenty-four 3- by 2-inch buttered madeleine molds and bake the madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden. Turn the madeleine out on racks, let them cool, and sift the confectioners' sugar over them.

LEMON MADELEINES

Lemon Madeleines image

Good tea cookies.

Provided by Ashley

Categories World Cuisine Recipes European French

Yield 12

Number Of Ingredients 8

Ingredients

2 eggs
½ cup white sugar
5 tablespoons unsalted butter
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon vanilla extract
½ lemon, juiced and zested
⅓ cup confectioners' sugar for decoration

Steps:

In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla.
Cover bowl with towel and let sit for one hour.
Preheat oven to 375 degrees F (190 degrees C) and butter and flour madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 18 g, Cholesterol 43.7 mg, Fat 5.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 53.1 mg, Sugar 11.8 g

LEMON MADELEINES

Lemon Madeleines image

Provided by Food Network

Categories dessert

Time 20m

Yield 24 madeleines

Number Of Ingredients 9

Ingredients

1 cup plus 2 tablespoons/150 g flour
1/2 teaspoon baking powder
Pinch salt
2/3 cup plus 1 tablespoon/150 g butter
1/2 cup plus 2 tablespoons/125 g sugar
1 tablespoon brown sugar
1 tablespoon honey
Zest of 1 lemon
4 eggs

Steps:

Grease madeleine tins and set in the freezer. Heat the oven 400 degrees F/200 degrees C.
Sift together the flour and baking powder.
In a small saucepan melt the butter, and stir in the sugar, honey and lemon zest. Lightly beat the eggs, and temper them into the butter mixture. Whisk into the flour to make a smooth batter. Pour into the molds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking.

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