Recette des madeleines tradition au citron par Hervé Cuisine

Ingredients

• 2 Eggs (large, room temperature)
• 1 Lemon (zest only, finely grated)
• 7 g Baking Powder (approximately half a standard 14 g packet)
• 1 tsp Salt (fine table salt)
• 100 g All-Purpose Flour (sifted)
• 100 g Granulated Sugar
• 100 g Unsalted Butter (melted, cooled slightly)

Instructions

1. Prepare Ingredients

   Zest the lemon finely and set the zest aside. Measure flour, sugar, butter, baking powder, and salt. Bring eggs to room temperature.

   Time: PT5M

2. Melt Butter

   Place the butter in a microwave‑safe bowl and melt for about 20 seconds, or melt in a small saucepan over low heat. Let it cool slightly.

   Time: PT2M

3. Combine Wet Ingredients

   In the mixing bowl, whisk together the eggs, granulated sugar, salt, and the lemon zest until the mixture becomes pale and slightly fluffy.

   Time: PT5M

4. Sift Dry Ingredients

   Sift the flour and baking powder together through the fine mesh sieve into a separate bowl.

   Time: PT2M

5. Fold Dry Ingredients Into Wet

   Gradually add the sifted flour‑baking‑powder mixture to the egg‑sugar mixture, folding gently with a spatula until just combined.

   Time: PT3M

6. Incorporate Melted Butter

   Pour the melted butter around the edge of the batter and fold it in gently until the batter is smooth and glossy.

   Time: PT3M

7. Rest the Batter

   Cover the bowl with plastic wrap and let the batter rest in a cool place (or refrigerator) for 1 to 2 hours.

   Time: PT90M

8. Preheat Oven & Prepare Pan

   Preheat the oven to 200 °C (390 °F). Grease the madeleine pan with a little melted butter and dust lightly with flour (or use a silicone pan and simply grease).

   Time: PT10M

   Temperature: 200°C

9. Fill the Molds

   Stir the rested batter briefly, then spoon about 1 tablespoon of batter into each mold, filling just to the top.

   Time: PT5M

10. Bake

    Bake for 9–11 minutes, until the madeleines are puffed, golden‑brown, and a distinct hump has formed.

    Time: PT10M

    Temperature: 200°C

11. Cool & Demould

    Remove the pan from the oven, let the madeleines sit for 1 minute, then gently tap the pan to release them onto a cooling rack. Allow to cool completely before storing.

    Time: PT10M

Nutrition Facts

Calories

135

Protein

4 g

Carbohydrates

18 g

Fat

8 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Eggs: Egg replacer (1/4 cup per egg)
• Instead of Lemon: Orange zest, Lime zest
• Instead of Baking Powder: Self‑rising flour (adjust flour amount)
• Instead of Salt: Sea salt
• Instead of All-Purpose Flour: Cake flour (reduce by 10 g)
• Instead of Granulated Sugar: Caster sugar
• Instead of Unsalted Butter: Margarine (unsalted)

Equipment Needed

• Mixing Bowl
• Whisk or Hand Mixer
• Fine Mesh Sieve
• Spatula
• Madeleine Pan
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Melt butter without overheating.
• Whisk eggs, sugar, salt, and zest until pale and airy.
• Fold dry ingredients gently; avoid over‑mixing.
• Rest the batter for at least 1 hour.
• Preheat oven to 200 °C and bake without opening the door early.

Chef Tips from the Video

• Use a micro‑plane for the lemon zest to release essential oils without bitterness.
• Room‑temperature butter incorporates more smoothly and gives a finer crumb.
• For a subtle vanilla flavor, add the seeds of one vanilla bean to the wet mixture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: Best eaten the same day; can sit out for up to 2 hours.

Make-Ahead Tips

• The batter can be prepared a day ahead and kept refrigerated; bring to room temperature before baking.
• Baked madeleines keep well in an airtight container; re‑warm briefly in a low oven before serving.

Frequently Asked Questions