Lemon zest biscuit cookies (Madeleine)
7 servings
85 minutes
Madeleine is a classic French sponge cookie with a delicate, airy texture and refined flavor. Its history dates back to the 18th century when court baker Madeleine Paulmier first baked these miniature masterpieces for the Duke of Lorraine. Lemon zest adds refreshing citrus notes to the pastry, perfectly complementing the sweetness of the dough. Due to their light and porous composition, madeleines pair wonderfully with tea, coffee, or dessert wines. They are served warm right after baking, retaining a crispy crust and soft center. Their elegant shell-like shape makes this treat not only delicious but also aesthetically pleasing. Madeleines are perfect for morning coffee or exquisite tea parties, offering a refined gastronomic pleasure.
1
Melt the butter in a water bath, add lemon zest, and set aside.
- Butter: 100 g
- Lemon zest: 1 teaspoon
2
Beat 2 medium-sized eggs with powdered sugar until light and fluffy.
- Chicken egg: 3 pieces
- Icing sugar: 100 g
3
Sift the flour with the baking powder and add to the egg mixture. Add butter with zest.
- Wheat flour: 100 g
- Baking powder (raising agent): 1 teaspoon
- Butter: 100 g
4
Put the dough in the refrigerator overnight (or at least for an hour).
5
Preheat the oven to 220 degrees.
6
Grease the baking mold with oil (including silicone), fill it with dough to 2/3, and place it in the oven for 15 minutes. Immediately remove the finished cookies from the mold and transfer them to a rack to cool.
- Butter: 100 g
