Mini Madeleines à la Proust
Baking and Desserts • French
Description
Do not leave the madeleines in the oven if they have turned light yellow; instead, check for doneness with a toothpick and remove them from the oven immediately.
Ingredients
- Chicken Egg 2 pieces
- Wheat Flour 2 glasses
- Baking Powder 1 tablespoon
- Sugar Substitute 1 glass
- Vanilla salt 1 tablespoon
- Ghee 5 oz
- Lemon 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 180–390°F.
Step 2
Combine the flour with the baking powder.
Step 3
Grate the lemon zest using a fine grater.
Step 4
Melt the butter.
Step 5
Whisk the eggs with sugar until light and fluffy.
Step 6
Stir in the lemon zest, melted butter, and vanilla, then pour this mixture into the flour combined with baking powder.
Step 7
Pour the batter into madeleine molds (shell-shaped), mini cake pans, or regular muffin tins (in this case, fill the bottom of the molds) and place them in the oven for 7–10 minutes.
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