Madeleines
AuthorthepinkjasminCategoryDIY/ CraftsDifficultyIntermediateGently melt the butter on low and then leave to cool. Add eggs, sugar, and lemon zest to your stand mixer bowl and whisk for about 5 minutes on high until the eggs are light and fluffy.Add your cooled butter and oil. Add sifted flour and mixing powder into your wet ingredients. Gently fold everything together until smooth and refrigerate while your oven preheats.
Preheat oven to 415F for 30 mins.
Butter and flour your pan to avoid sticking. Traditional Madelines use a Madeline pan. I do not own one, so I used a Winnie the Pooh mini cake pan. Spoon a small layer of your chilled mix into your pan. Madelines are not big cakes, they're more like fluffy cake cookies. With this in mind try not to overfill your molds. Bake in the center of your oven for 7-8 minutes. Butter and flour your pan for every batch.
Ingredients
Directions
Gently melt the butter on low and then leave to cool. Add eggs, sugar, and lemon zest to your stand mixer bowl and whisk for about 5 minutes on high until the eggs are light and fluffy.Add your cooled butter and oil. Add sifted flour and mixing powder into your wet ingredients. Gently fold everything together until smooth and refrigerate while your oven preheats.
Preheat oven to 415F for 30 mins.
Butter and flour your pan to avoid sticking. Traditional Madelines use a Madeline pan. I do not own one, so I used a Winnie the Pooh mini cake pan. Spoon a small layer of your chilled mix into your pan. Madelines are not big cakes, they're more like fluffy cake cookies. With this in mind try not to overfill your molds. Bake in the center of your oven for 7-8 minutes. Butter and flour your pan for every batch.
Notes