Mini Lemon Madeleines

Ingredients

• 3 units Eggs (at room temperature)
• 100 g Granulated sugar (granulated, not icing)
• 1 unit Yellow lemon (zest and juice, seedless)
• 50 ml Whole milk (at room temperature)
• 200 g All‑purpose flour (sift before use)
• 1 packet Baking powder (about 10 g)
• 100 g Unsalted butter (melted, not burnt)

Instructions

1. Whisk eggs with sugar

   In a bowl, whisk the 3 eggs with the 100 g of sugar until the mixture becomes pale, frothy and doubles in volume.

   Time: PT5M

2. Add lemon and milk

   Fold in the fine lemon zest, then its juice, then add the 50 ml of milk and mix lightly.

   Time: PT2M

3. Incorporate flour and baking powder

   Sift the 200 g of flour with the packet of baking powder, add them to the batter and mix until a homogeneous batter forms.

   Time: PT2M

4. Melt butter and incorporate

   Melt the 100 g of butter in a small saucepan over low heat, let it cool slightly then add it to the batter, mixing quickly.

   Time: PT6M

5. Chill

   Cover the batter, let it rest 30 minutes at room temperature then place it in the refrigerator for 2 hours (or up to 2 h 30) until well chilled.

   Time: PT2H30M

6. Baking

   Preheat the oven to 240 °C, place the cold mold directly in the oven, immediately lower to 200 °C and bake for 10 minutes until the madeleines are golden and risen.

   Time: PT10M

   Temperature: 200°C

Nutrition Facts

Calories

520

Protein

6 g

Carbohydrates

70 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: Commercial egg replacer, Apple sauce puree (for texture)
• Instead of Granulated sugar: Fine granulated sugar, Honey (reduce milk by 10 ml)
• Instead of Yellow lemon: Orange, lime, clementine
• Instead of Whole milk: Unsweetened almond milk, Semi‑skimmed milk
• Instead of All‑purpose flour: Pastry flour, Gluten‑free flour (adjust binder)
• Instead of Baking powder: Baking soda + cream of tartar (½ tsp + ¼ tsp)
• Instead of Unsalted butter: Margarine, Clarified butter

Equipment Needed

• Mixing bowl
• Whisk (hand or electric)
• Zester or microplane
• Citrus press or lemon squeezer
• Kitchen scale or measuring cup
• Small saucepan
• Piping bag with plain tip
• Mini madeleine mold (silicone or metal)
• Oven
• Refrigerator
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Whisk eggs until the mixture doubles in volume
• Ensure the batter is very cold before baking (thermal shock)
• Bake at 200 °C for 10 minutes without opening the oven

Chef Tips from the Video

• Use unsalted butter to control the salt level
• Zest the lemon before juicing to avoid seeds
• Do not over‑mix after adding the flour to keep the batter light

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap individually and freeze up to 1 month. Reheat 5 minutes at 150 °C.

Room temperature: Consume the same day, maximum 2 hours at room temperature.

Make-Ahead Tips

• The batter can be prepared the day before and kept refrigerated
• Baked madeleines freeze very well; reheat before serving