Citrus Madeleines

By • January 16, 2012 2 Comments

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Author Notes: For Christmas this year, Paul’s grandparents gave me a book called La Cuisine Authentique de nos Grand-mères, or The Authentic Cooking of our Grandmothers, which breaks down traditional French cooking by terroirs. It has quickly proven an invaluable resource, although I will admit that calculating gram to cup conversions all over the place can be a bit annoying. One of the first recipes I attempted was for madeleines. I had to adapt it quite a bit to work in an American kitchen, but I think it was worth it. My recipe also deviates from the original with the addition of grapefruit zest, almond extract and sliced almonds, which I think add depth and texture. Cristina Sciarra

Makes 35 madeleines

  • zest of 1/2 lemon and 1/2 grapefruit
  • 2/3 cup white sugar
  • 3/4 cup flour, sifted
  • 1.5 teaspoons baking powder
  • 1.5 sticks salted butter, plus more to grease the pan
  • 3 large eggs
  • 1 teaspoon almond extract
  • 1/2 cup thinly sliced almonds
  1. Preheat the oven at 400F.
  2. Zest the lemon and grapefruit into a small bowl, then mix in the sugar.
  3. In a separate medium bowl, mix the sifted flour with the baking powder.
  4. In another small bowl, melt the butter. With the extra butter, grease the madeleine tins then dust them with flour; shake off any excess. (Be generous with the butter!)
  5. In a separate large bowl, crack the eggs and beat them. Add the zest/sugar to the eggs and whip until the mixture is foamy. (I used the whisk attachment of an electric mixer.) Add the almond extract, and then mix in the flour/baking powder little by little, until incorporated. Finally, add the melted butter.
  6. Pour the mixture into the tin, stopping when each cup is filled ¾ of the way to the top. Sprinkle the sliced almonds over a small portion of each madeleine. Bake the madeleines for 10 minutes. When they come out of the oven, immediately remove them from the tin, and allow them to cool on a wire wrack. (I found it was easiest to gently peel each madeleine from the tin with a spoon, along the long side of the madeleine.)

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