Mini Lemon-Almond Madeleines

Hi all, happy spring time! It’s been a while since my last post and a lot has happened since… First of all updating the “about” page is long due and I will get to that soon but I need to let you know that I’ve recently graduated as a pastry chef and now work in a local chef restaurant. It feels so unreal at times and I’m so happy to be finally working in the field, learning more and doing what I love, every day!

Okay, now to these DELIGHTFUL mini cakes – petite Madeleines. This recipe is a gluten free version that I made for Passover, inspired by my husband’s adorable niblings that I heard love these French butter cakes.

Madeleine is a small sponge cake-like cookie baked in shell shaped Madeleine-molds originally from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleine-molds can be found in different sizes, non-stick steel and silicone molds.

I own only two of the mini molds and can bake total of 24 at the time, but the bake time is short and they come off the molds quickly after baking so it’s no problem to bake in batches using the same molds. Though prior to the first batch I butter and flour the molds (in this case sprinkled with ground almonds), when I fill them the second or third time I simply pipe the batter into the mold without washing it in between and I never had any problems with the cakes sticking.

These mini madeleines aren’t as puffy as the traditional and they may turnout a little flat, I simply chose to go without leavened agent at the time but you can add a 1/2 -3/4 of a tsp of baking powder or baking soda to help the structure. Nevertheless they are delicious and so small that you can enjoy a few with pleasure 😀

Lemon-Almond Mini Madeleines
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Servings Prep Time
72mini cakes 20minutes
Cook Time Passive Time
12minutes 30 - minutes
Servings Prep Time
72mini cakes 20minutes
Cook Time Passive Time
12minutes 30 - minutes
Lemon-Almond Mini Madeleines
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
72mini cakes 20minutes
Cook Time Passive Time
12minutes 30 - minutes
Servings Prep Time
72mini cakes 20minutes
Cook Time Passive Time
12minutes 30 - minutes
Ingredients
  • 4 eggs
  • 2 tsp lemon zest grated
  • 165 grams sugar
  • 10 grams honey
  • 195 grams unsalted butter softened
  • 1/4 tsp salt
  • 180 grams ground almonds
Servings: mini cakes
Units:
Instructions
  1. In a mixing bowl combine eggs, sugar, honey and lemon zest and beat on medium speed.
  2. Set a spoonful of softened butter aside for buttering the mold and add the remaining butter in the mixer continuing to mix on medium speed until smooth and incorporated.
  3. In a separate bowl combine ground almonds and salt. If the almonds are grainy, give it a pulse in a grinder or food processor to achieve a finer texture.
  4. Stop the mixer and add the ground almonds in two additions, folding it in by using a spatula.
  5. Cover the bowl with plastic wrap and refrigerate for minimum of 30 minutes and up to 24 hours.
  6. Preheat oven to 170ºC (325ºF) and butter madeleine-molds and sprinkle with ground almonds.
  7. Place refrigerated batter into a piping bag and pipe into the prepared molds.
  8. Lower oven temperature to 160ºC (320ºF) and bake for 12 minutes or until slightly risen and browned.
  9. Place on wire rack and allow to cool.
  10. Once cooled dust with powdered sugar and serve!

 

 

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