![Lemon-Raisins Madeleine Lemon-Raisins Madeleine](/images/Cookbook/Magdalenas-01F.jpg)
Todays recipe is a small sponge cake with a crisp edge, they have a scalloped shell shape, ribbed on one side and very smooth on the other holding a small hump on the smooth side. Today we are sharing a simple recipe for baking madeleines, a lemon, raisins and vanilla taste that you will love.
Ingredients
- 1/2 cup unsalted butter
- 2 tablespoons firmly packed light brown sugar
- 1 cup (130 grams) unbleached all-purpose flour
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup (100 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
![Lemon-Raisins Madeleine - Ingredients Lemon-Raisins Madeleine - Ingredients](/images/Cookbook/Magdalenas-02.jpg)
Directions
![Madeleine Batter ready to be refrigerated Madeleine Batter ready to be refrigerated](/images/Cookbook/Magdalenas-06v.jpg)
- Using an electrical mixer beat eggs and sugar until you get a thick consistency - about 6 minutes.
- Continue to mix while you add the lemon zest and vanilla extract.
- In a separate bow sift together baking powder, flour, and salt.
- Take small portions of the flour mix, add to the egg mixture while folding together with a spatula until both mixtures are well combined (don’t over mix, you want to keep the fluffiness of the egg batter)
- Cut butter into small pieces (it makes the melting process faster) place into a microwave safe bowl warm in 12 second increments until butter is completely melted
- Add about 1 cup of the batter to the melted butter, mix well then slowly transfer the butter mixture into the egg mixture by pouring it into the sides and folding it in.
- Cover the mixture with plastic and refrigerate for at least 1 hour (you may place into the freezer if you need to bake them faster)
- While the batter is cooling, take the Madeleine pan and butter it well, then completely dust it with flour (this will make the madeleine fall right out)
- Start preheating your oven at 375 degrees F (190 degrees C)
- Remove batter from fridge and add about a tablespoon of batter to each Madeleine mold (you do not have to spread the batter, just drop it into the center of each individual mold)
- Insert into preheated oven and bake for about 9 minutes or until the edges are nice and golden brown (as shown in the picture below). You want them to be a bit crispy on the edges but nice and soft in the inside.
- They should come right off of the pan, if one sticks just use a small spatula or knife to gently help it loosen out.
- Dust them with power sugar and serve with your favorite drink.
![Our official helpers doing Madeleine Our official helpers doing Madeleine](/images/Cookbook/Magdalenas-03.jpg)
![Lemon-Raisins Madeleine out from the oven Lemon-Raisins Madeleine out from the oven](/images/Cookbook/Magdalenas-04.jpg)
Madeleines usually taste better warm, however you can refrigerate and warm them up at later time. Our girls even eat them straight from the fridge.
![Lemon-Raisins Madeleine all nice and ready Lemon-Raisins Madeleine all nice and ready](/images/Cookbook/Magdalenas-05.jpg)
Enjoy and have fun!!
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