As spring begins to wind down, and we enter into sunny summer; I could not resist one of my favorite springy summery delights, Lemon Zucchini loaf. It’s… Read more “Lemon Zucchini Loaf”
Kid you not, I have always wondered about these Madeleines. Are they bite size cakes, are they cookies? Which side is up? Needless to say, I love them, whatever they are.
Madeleines are similar to sponge cake, but a tad bit lighter. These airy-buttery lemon flavored treats are great for breakfast, brunch, as a snack or a sweet addition to nightcap. Lightly dusted with powder sugar, I always have mine with a steaming hot cup of espresso.
These little beauts are rather easy to make. A few simple ingredients, most of which you can find in you pantry. No really, nothing needed that will send you scrambling to the closest grocers mart.
- 1 cup of flour
- ¹⁄3 cup sugar
- 1 ½ teaspoon baking powder
- pinch of salt
- 2 tablespoon Agave syrup (maple will work too)
- 2 eggs
- 3 tablespoons Lemon Zest
- 7 tablespoons melted butter
- Preheat oven to 375°F. Lightly coat madeleine form with butter and flour. Shake off excess.
- In a medium bowl, whisk together flour, salt and baking powder. Set aside.
- With a stand mixer, whisk eggs, zest and sugar together 1 minute. Then add in syrup and water. Alternate between dry ingredients and melted butter, adding to mixture. Whisk for 5 minutes or until all ingredients are fully incorporated. Cover bowl with a cloth and allow to sit for 10 to 15 minutes.
- In the prepared form using a spoon, fill each madeleine slot with batter. Be careful not to over fill. On the center rack, bake for 10 to 15 minutes or until golden brown.
- Dust with powder sugar and serve!