⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
Classic French shell-shaped cakes with lemon zest. The key to perfect madeleines is a well-chilled batter - this creates the characteristic puff (puckel) on top and crispy edges with soft, featherlight centers.
Ingredients
- 150 g margarine
- zest of 1/4 lemon
- 3 dl wheat flour (180 g)
- 1.5 tsp baking powder
- pinch of salt
- 1.5 dl + 1 tbsp sugar (150 g)
- 1 dl aquafaba (100 g)
- 1 tsp lemon juice
Instructions
Prep molds: Grease madeleine molds with soft margarine, dust with flour, and tap out excess.
Melt margarine: Melt margarine and grate in the lemon zest. Set aside to cool.
Mix dry: Combine flour, baking powder and salt in a bowl.
Whip: Beat sugar, aquafaba and lemon juice until white and fluffy.
Combine: Gently fold in the flour mixture. Once incorporated, fold in the melted margarine in three additions.
Chill: Transfer batter to a piping bag or spoon into prepared molds (fill about 3/4 full). Refrigerate at least 1 hour, preferably overnight.
Bake: Preheat oven to 225°C. Place molds in oven and immediately reduce to 200°C. Bake 10-15 minutes until golden.
Cool: Let rest in molds for a few minutes, then transfer to a wire rack.
Notes
The puff: Chilling the batter is essential for the characteristic bump on top. The cold batter hitting the hot oven creates steam that puffs up the center.
Best fresh: Madeleines are best within a few hours of baking when the exterior is still crispy. Storage makes them softer.
Make ahead: Prepare the batter in molds and refrigerate overnight. Bake just before serving.
Longer rest: If chilling more than 12 hours, use 2 tsp baking powder instead of 1.5 tsp.
Alternative molds: Muffin tins or fluted individual molds (like for mandelmusslor) also work.
Source: Kakboken