Lemon Madeleines by Cyril Lignac

Ingredients

• 2 pcs Eggs (fresh eggs, at room temperature)
• 100 g Granulated sugar (white granulated sugar)
• 1 lemon Organic lemon (zest only, avoid the white part (pith))
• 1 tsp Whole milk (whole milk, at room temperature)
• 100 g All-purpose flour (sift before incorporating)
• 1 tsp Baking powder (baking powder)
• 100 g Unsalted butter (melted then cooled to room temperature)
• 1 pinch Fine salt (a small pinch to enhance flavor)

Instructions

1. Prepare the ingredients

   Wash the lemon, dry it and zest using a zester or fine grater. Measure the sugar, flour, baking powder, milk and butter.

   Time: PT5M

2. Beat eggs and sugar

   Break the 2 eggs into the bowl, add the granulated sugar and whisk by hand or with a whisk until the mixture whitens and becomes frothy.

   Time: PT5M

3. Incorporate the lemon and milk

   Add the lemon zest and the teaspoon of milk to the egg‑sugar mixture, then stir gently to distribute the aromas.

   Time: PT2M

4. Add flour and baking powder

   Sift the flour and baking powder over the bowl, then incorporate while whisking until a smooth batter without lumps is obtained.

   Time: PT3M

5. Integrate the melted butter and salt

   Pour the melted butter (previously cooled) and the pinch of salt, mix gently until the batter is smooth and glossy.

   Time: PT2M

6. Chill

   Cover the batter with plastic wrap and place in the refrigerator for at least 2 hours (ideally overnight) to develop the characteristic hump.

   Time: PT2H

7. Preheat the oven

   Preheat the oven to 200 °C, then, just before baking, lower the temperature to 170 °C.

   Time: PT10M

   Temperature: 170°C

8. Fill the molds

   Pour the batter into the silicone madeleine mold cavities halfway, using a spoon or a piping bag for even filling.

   Time: PT5M

9. Baking

   Bake the madeleines for 13 minutes at 170 °C until they are golden and the hump is well formed.

   Time: PT13M

   Temperature: 170°C

10. Cool and unmold

    Remove the mold from the oven, let the madeleines rest for 5 minutes, then unmold gently.

    Time: PT5M

11. Enjoy or store

    Serve the madeleines warm or store them according to the storage instructions.

    Time: PT0M

Nutrition Facts

Calories

100

Protein

2 g

Carbohydrates

12 g

Fat

5 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar
• Instead of Organic lemon: orange zest
• Instead of Whole milk: almond milk
• Instead of All-purpose flour: wheat flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Unsalted butter: vegetable oil (changes texture)
• Instead of Fine salt: sea salt

Equipment Needed

• Bowl
• Whisk
• Zester (optional)
• Measuring teaspoon (optional)
• Piping bag (or spoon) (optional)
• Silicone madeleine mold
• Oven
• Plastic wrap (optional)
• Silicone spatula (optional)

Critical Steps — Do Not Skip

• Zest the lemon avoiding the white part (pith).
• Melt the butter then let it cool before incorporating.
• Let the batter rest in the fridge for at least 2 hours.
• Preheat the oven to 200 °C then lower to 170 °C just before baking.
• Do not overfill the mold cavities.

Chef Tips from the Video

• For an even more pronounced lemon flavor, add 1 teaspoon of orange blossom extract in addition to the zest.
• Serve the madeleines with a light dusting of powdered sugar or a lemon glaze.
• Once the madeleines are cooled, lightly roll them in granulated sugar for a crunchy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Pack individually and freeze up to 1 month.

Room temperature: At room temperature, best for only 1 day.

Make-Ahead Tips

• Prepare the batter the day before and keep it refrigerated for a time-saving on the day.
• Madeleines freeze very well; warm them slightly in the oven before serving.