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Lemon Madeleine

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Madeleines are simple and easy to make. I have included for you below a recipe made with poundcake adapted from Madeleine Kamman's book, "The Making of a Cook." She writes of pound cake, "Poundcakes owe their name to their composition, which is always 1 pound each of flour, sugar, eggs and butter. In French, they are called quartre-quarts, or "four-quarters," for 1/4 pound of each main ingredient." Since many of us do not own scales to weigh ingredients, the recipe below is written in measurements for your convenience.

Start with the classic plain or lemon madeleine, or create your own unique flavors using any of didi davis food's innovative, hand-crafted Sugar Blends.

LEMON MADELEINE

2 cups sifted flour
1 1/4 cup butter
1 cup sugar
4 eggs
didi davis food Lemon Sugar
3-4 tablespoons fresh lemon juice

Cream the butter and add sugar. Add only the egg yolks, one at a time, beating after each addition. Blend in dry ingredients. Beat the egg whites and lemon juice well. Fold into the butter mixture.

Butter the madeleine pan, sprinkling the insides of each shell depression generously with didi davis food Lemon Sugar. Drop batter into each sugared and buttered shell, filling it to only about 3/4 full. Bake at 325 degrees until done, before any slight browning begins. Delicieux!