“These buttery little sponge cakes are feather-light and eaten as a cookie. Instead of the glaze, you can dip them halfway into melted bittersweet chocolate or dust them with icing sugar. You will need a special madeleine pan, available at most kitchen supply stores.”
READY IN:
27mins
SERVES:
24
YIELD:
24 madeleines
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, whisk together eggs, butter, lemon, lime and orange rinds and vanilla.
  2. In separate bowl, whisk together flour, sugar, almonds and salt ; whisk into egg mixture.
  3. Spoon by heaping 1 tbsp into each mould of 2 well-greased 12-mould madeleine pans.
  4. Bake in centre of 350°F oven for 12 to 15 minutes or until edges are golden brown.
  5. Loosen with tip of knife. Invert onto rack and let cool.
  6. Glaze: In small bowl, whisk sugar with lemon juice; brush over cooled madeleines.
  7. (Make-ahead: Store in airtight container for up to 24 hours or freeze for up to 1 week.).

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