The Best Madeleine Recipe

I’ve had this great recipe for several years and haven’t come across one that has beaten it. If you like madeleines or any baked treats to enjoy with a hot cup of coffee, give this gem of a recipe a try!

270g     Sugar

225g     Egg

10g       Lemon Zest

6g         Lemon Juice

160g     Extra Virgin Olive Oil

50g       Whole Milk

275g     A.P. Flour

9g         Baking Powder

112g     Melted Butter

            Powdered Sugar

METHOD:

1. Whisk eggs with sugar until pale yellow.

2. Add zest, lemon juice, olive oil, and milk to the egg/sugar mixture and whisk until

combined.

3. Slowly add dry ingredients to the egg mixture while whisking, until just combined.

4. Add melted butter and whisk until just combined

You can use a KitchenAid with a whisk attachment for steps 1-4.

5. Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the

“hump” of a Madeleine, the traditional mark of this classic French cookie.

6. Preheat oven to 350F/(176C).

7. Lightly coat a non-stick, Madeleine pan with baking spray.

8. Spoon 1 tbsp of batter into the center of each well.

9. Bake 7-8 mins until slightly golden around edges and centers look set and slight hump

has appeared. Allow to cool slightly and remove from the tin and allow to cool.

10. Once cooled completely and dust with powdered sugar and serve!

These are best eaten the day they are made. The batter can be made 2 days ahead of time.

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