Madeleines are a traditional tea cake - almost a cookie - from northeastern France. While there are several different variants of flavor for the cakes, one thing is pretty much constant - the shape. Madeleines are baked using a special pan with shallow, shell shaped indentations. Very pretty! Madeleine pans can be purchased at many department and home goods stores, or online.
Traditional Madeleines are great as is... but the addition of a citrusy liqueur kicks it up a notch. If Limoncello isn't your thing, try this with Grand Marnier, even Triple Sec for a new take on a classic! Alternatively, try omitting the zest and liqueur, and using 1-2 tsp of homemade flavor extract. Such a simple, elegant treat... but the possibilities are endless!
The recipe is one of over 165 delicious dessert recipes featured in our first cookbook, "The Spirited Baker".
- 1 ½ cups Cake Flour
- 2 tsp Baking Powder
- 5 Large Eggs
- 1 cup Granulated Sugar
- ½ cup Butter melted
- 1 Tbsp Limoncello Liqueur
- Zest of 1 lemon
- Confectioners / Icing / Powdered Sugar optional
- Chocolate optional
- Preheat oven to 400°F (200°F). Generously grease Madeleine pan with shortening.
- Sift flour and baking powder together into a bowl, set aside.
- Combine eggs and sugar, beat until very pale yellow. Add butter, liqueur, and lemon zest, mix until well combined.
- Add dry ingredients to mixing bowl of wet ingredients, stir until well incorporated and smooth.
- Spoon 1 Tbsp (15 ml) of batter into each prepared Madeleine mold cavity. Bake for 10-12 minutes, or until golden. Turn Madeleines out onto a clean dishtowel, cool.
- To serve, dust Madeleines with a little powdered sugar, or dip 1 end/side of each shell into melted chocolate.
|Interested in boozy culinary experiments? You'll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.