Lemon Madeleines
A most delicious cookie.
Equipment
- 1 Madelaine pan
Ingredients
- ½ cup cake flour*
- ¼ teaspoon salt use fine sea salt or table salt not kosher salt
- ⅛- teaspoon cream of tartar
- ¼ cup sugar
- ½ tablespoon chopped fresh thyme leaves
- Grated zest of ½ lemon
- 3 tablespoons unsalted butter softened
- ¼ cup sour cream
- 2 eggs
- 1 teaspoon fresh lemon juice
- ¼ teaspoon lemon extract
- Powdered sugar
Instructions
- Heat oven 375F. Spray the molds of a 12 to 20-piece madeleine pan with no-stick baking spray.
- In small bowl, whisk flour, salt and cream of tartar; set aside.
- In food processor, pulse sugar, thyme and zest until uniform.
- In a medium bowl, beat butter and sour cream until light and creamy.
- Add sugar mixture; blend well. Add eggs, lemon juice and extract; blend well.
- Add flour mixture; mix just until blended.
- Spoon batter into molds until even with rims.
- Bake 8 to 10 minutes for small madeleines (10 to 12 minutes for larger ones) or until edges are just golden brown and cakes feel firm when touched with the tip of your finger.
- Immediately invert madeleines on to a cooling rack.
- Cool madeleines completely before dusting with powdered sugar.
Notes
* To make cake flour: measure out ½ cup of all-purpose flour then remove 1 tablespoon of flour from that half cup and return it to the flour sack. Add 1 tablespoon of cornstarch to your measured flour, whisk and presto you now have cake flour.
If you don't like thyme just leave it out.
Nutrition
Serving: 1cookieCalories: 80kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 38mgSodium: 61mgPotassium: 28mgFiber: 0.1gSugar: 4gVitamin A: 157IUVitamin C: 0.2mgCalcium: 11mgIron: 0.2mg
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