My Lemon Madeleines Recipe: The PERFECT French Pastry at Home!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

Melt some butter in the microwave or in a saucepan and let it cool down.

In a stand mixer, combine eggs, sugar, and lemon zest; mix until combined.

Sift together flour and baking powder, then place salt on top.

Add inverted sugar to the mixture and then the dry ingredients; mix until just combined.

Drizzle the cooled butter into the mixture and combine well.

Transfer the mixture to a bowl and cover the surface with plastic wrap.

Refrigerate the mixture for a minimum of 8 hours or overnight.

Brush melted butter into each cavity of a madeleine tin to grease it.

Pipe the chilled mixture into the madeleine tin, filling each cavity 3/4 full.

Preheat the fan-forced oven to 200°C (392°F).

Bake the madeleines for 8 to 10 minutes at 190°C (374°F) after placing them in the oven.

Prepare the lemon glaze by combining lemon juice and sifted icing sugar; stir until smooth.

Once baked, transfer the madeleines to a cooling rack and brush lemon syrup on both sides.

Temper white chocolate and color it with oil soluble color if desired.

Transfer the tempered chocolate to a disposable piping bag and pipe a 10 mm strip inside a clean madeleine pan.

Spread the chocolate out to coat the base of the madeleine.

Place the chocolate-coated madeleines in the fridge for about 10 minutes to set.

Unmold the madeleines once the chocolate has set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens