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Recipe: Lemon And Blueberry Madeleines


I have always eyed the madeleines at my local boulangerie in Montmartre, and occasionally I would add one to my order. It wasn’t until I had lunch with friends in Paris on my last trip that I wanted to try making them myself. At the end of the meal AFTER dessert and coffee, a man walked around with a tray of fresh madeleines warm just out of the oven. It was heaven!

My aunt gave me a cookbook (Paris Pastry Club) for my birthday right before I left for Paris, so when I arrived home and found this recipe for lemon and blueberry madeleines, I had to make them. I love anything lemon, and this is the perfect summer twist.

80 grams butter, really soft

100 grams caster sugar ( you can easily make this with regular sugar in a blender)

2 eggs

zest from 2 lemons (I added a teaspoon of fresh lemon juice to enhance the flavor)

a pinch of sea salt

100 grams of all purpose flour

½ teaspoon baking soda

a punnet of blueberries (I would say 2-3 max per madeleine)


Cream the butter with a tablespoon of the sugar. Whisk the remaining sugar with the eggs, lemon zest, and the pinch of salt in a separate bowl until light and fluffy.

Gently fold in the flour and baking soda until just combined.

Scoop out a third of the batter into the butter and mix vigorously.

Transfer into the remaining batter and fold in very gently.

Scrape the batter into a plastic piping bag and chill for at least 3 hours (or up to 3 days).

Preheat the oven to 430 degrees. Butter and flour a madeleine pan. Snip a small 8m hole from the tip of the piping bag and pipe the batter three-quarters of the way up the prepared molds. Stick two blueberries in each madeleine. Reduce the oven temperature to 350 degrees and bake for 14 minutes or until the edges are deep-golden brown and the domes are just beginning to brown.

Remove them from the oven and leave to cool for a few minutes in the pan, then turn out on a wire rack.

My aunt suggest putting the madeleine pan in the fridge before filling them. This creates heat shock and helps with keeping them plump out of the oven.




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