Lemon Dipped Madeleines
Developed by Jack Achenbach, RDN, LD
This week features lemon madeleines. These spongy, airy, individual lemon butter cakes baked in into their classical seashell shapes are a must try. Sure, you may be thinking that these are going to be like that lemon pound cake you had last Tuesday… but they’re not! These are light, delicate, and they’ll make you appear on the upper end of sophistication.
Serving Size: 1 cup
Prep Time: 15 minutes
Sift together flour, baking soda, and salt. In a separate bowl, whisk together sugar, zest, extract, honey, and eggs until frothy. Fold the dry ingredients into the wet ingredients.
Mix in the melted butter and chill in the freezer for 15 minutes. Fill greased madeleine pans and bake at 350F for 12 minutes.
Dip into a lemon glaze for an extra sweet treat!
Chilling the batter allows the madeleines to puff up in the oven!
Store in an airtight container.