No reviews I’ve infused the batter with freshly zested lemons and cardamom to complement the caramel-like aroma of the browned butter. Serve these with coffee or tea. The confectioner’s sugar isn’t necessary, but I must admit I prefer a light dusting. Madeleines are notorious for overbaking and easily browning; read the notes section below for my tips. Also, read my newsletter on oven temperatures. This recipe is based on the one from “From Julia Child’s Kitchen” – First Edition by Julia Child. 2/3 cup/130 g sugar 4 1/2 oz/130 g all-purpose flour plus 1 1/2 Tbsp to coat the pan 4 oz/115 g unsalted butter plus extra for greasing the pan zest of 2 lemons or 1 tsp of lemon extract 1/4 tsp ground green cardamom 1/4 cup/30 g confectioner’s sugar, optional Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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