Eatyet’s Weblog

These are my first batch of full sized madeleines. Even though it’s easier to grease and fill (the full sized pans), I think I prefer the minis; they are cuter, easier to eat, and you get more surface area per batch.

This recipe uses the ‘red bean and green tea madeleines’ base with different flavoring. I had only used 1 teaspoon of fresh grated ginger, and the ginger flavor wasn’t strong enough to stand up to the lemon zest. So I think 1 tablespoon of grated ginger would bring it up to the level of the lemon zest. Maybe I should also employ some dry ginger. But then again I still want the lemon at the forefront and ginger as a secondary note.

Lemon Ginger Madeleines

• 1/3 cup organic shortening or butter
• 1/2 cup sugar
• 2 eggs
• 3/4 cup almond flour/meal
• 3/4 flour
• 1 tsp baking powder
• 1 tbsp grated fresh ginger (or 1 tsp dry ginger)
• zest of 1 large lemon
• pinch of salt

Cream together sugar and shortening, then incorporate one egg at a time. Mix till completely blended. Add in almond flour, lemon zest, ginger and mix thoroughly. Then add flour and baking powder, mix briefly till smooth. Preheat oven to 350º. Grease pans with shortening or butter. Try to under fill the molds, and you can get make 2 batches of the full sized pans or about 3 batches of minis. Bake for 18-20min (for full sized pans, 13-15 for minis) when the edges just turn golden brown. Cool for 5min before popping them out.

 -Lina