Thanksgiving always leaves you feeling pretty full (which isn’t necessarily a bad thing). But it also meant that I was look for sweet things that were light, so as to get at least some sort of balance on the Thanksgiving table. That decision was made easier when I realized I had some two dozen eggs sitting in the fridge. My first thought was a souffle, but given that I don’t have an electric mixer (sigh), I decided to go with madeleines. And nothing say light and refreshing like lemons!
Recipe courtesy The Kitchn
Ingredients: (makes 24)
- 4 eggs, separated
- 3/4 cup sugar
- 1 cup melted butter
- 2 cups sifted flour (or 2 cups all-purpose gluten-free flour, for those who’re looking for gluten-free madeleines!*)
- Zest of one lemon
- 1 tablespoon vanilla extract or other flavor (optional)
- By hand, cream the egg yolks with the sugar using a wooden spoon. Do this for at least 5 minutes.
- Add most of the lemon zest and any flavor you might want such as vanilla extract, orange blossom water or almond extract.
- Whip the egg whites to soft peaks. (What does it mean for egg whites to develop soft or stiff peaks?)
- Fold in the egg whites to the egg/sugar concoction and then add in the butter and flour making sure not to overwork the batter but making sure to mix well.
- Cover bowl and let it refrigerate at least for an hour before baking. Butter and flour the baking sheets and preferably put that inside the fridge too.
- Once this has been done, drop in the batter, filling the molds 3/4 the way full. Clack the molds against the table to get any air bubbles to come to the surface. Set oven to 300 F
- Bake for around 12 minutes. Baking time might be lesser depending on oven. Just remember, the longer it is in there, the less lighter and moist it’s going to feel. So keep checking after 8 minutes.
*NOTE: If your gluten-free flour mix DOES NOT contain xanthan gum or guar gum, add 1/4 teaspoon of your favorite gum to this recipe.