Recipes / Sweets and drinks / Baked Goods

Lemon Zest Madeleines, No Added Refined Sugar

Name: Lemon Zest Madeleines, No Added Refined Sugar
Total time: 102 min
Yield: 2 servings
Cuisine: Europe and North America
Ingredients: 70 grams all purpose flour, finely sifted; 20 grams cornstarch, finely sifted; half a teaspoon baking powder, about 2 to 3 grams; 1 very small pinch of salt; 80 grams unsalted butter; 10 grams honey; 10 ml unsweetened oat milk or water; half a teaspoon vanilla; the grated zest of 1 lemon; 2 chicken eggs of 60 grams each in the shell; 54 grams kOBE Monk Fruit Blend

Sweets and drinksBaked GoodsEurope and North America60 to 90 minutes chilling the batter, 10 to 12 minutes baking

The hardest part of these madeleines is whipping the eggs, since under whipped eggs give no hump. In return, the smell of lemon zest and butter needs no argument. Once mixed, the batter has to chill for 60 to 90 minutes to firm up before it goes into the molds.

Each mold is filled two thirds at most for a good rise. Whipping the eggs is the key step, and a hand mixer can take close to 15 minutes. The butter goes in one spoonful at a time.

This batch weighs about 370g, at roughly 293 calories per 100g.

Nutrition (this recipe makes 2 servings)

293.4kcal

4.6gprotein

19.4gfat

3.2gsugar

This recipe is sweetened with honey. Honey is still sugar, so keep the portion sensible.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 2 servings. This batch of batter fills the molds and divides into 2 servings.

Ingredients for the batch

70 grams all purpose flour, finely sifted
20 grams cornstarch, finely sifted
half a teaspoon baking powder, about 2 to 3 grams
1 very small pinch of salt
80 grams unsalted butter
10 grams honey
10 ml unsweetened oat milk or water
half a teaspoon vanilla
the grated zest of 1 lemon
2 chicken eggs of 60 grams each in the shell
54 grams kOBE Monk Fruit Blend

Method

Sift 70 grams of all purpose flour, 20 grams of cornstarch, half a teaspoon of baking powder and a very small pinch of salt into a bowl and whisk together thoroughly.
Melt 80 grams of unsalted butter, stir in 10 grams of honey, 10 ml of unsweetened oat milk and the grated zest of 1 lemon, and keep it warm.
Whip 2 chicken eggs with 54 grams of kOBE Monk Fruit Blend, starting slow and building to the highest speed, until the eggs have tripled and the bubbles shrink and disappear. Lower the speed and keep whipping until the mixture is thick and creamy and falls in a ribbon.
Stir half a teaspoon of vanilla into the butter. With the mixer on its lowest speed, add the butter one spoonful of about 15 ml at a time, whipping about 10 seconds between spoonfuls. Whip for another 20 to 30 seconds to settle the mixture.
Divide the flour into 2 or 3 parts, sift each one in and fold it through gently from the bottom up so the air bubbles survive.
Pass the batter through a sieve again, cover it and chill for 60 to 90 minutes to firm up.
Grease the molds with a thin layer of butter and a thin dusting of flour. Heat the oven for 10 to 15 minutes at 180 degrees C.
Divide the batter between the molds, filling each two thirds at most. Bake at 175 to 180 degrees C for 10 to 12 minutes until golden with slightly browned edges.
Leave the madeleines in the molds for 5 to 7 minutes, then turn them out and cool them completely on a rack.

Tips

Whipping the eggs is the most important step, and a 450W hand mixer takes close to 15 minutes.
Zest only the yellow part of the lemon, since reaching the white pith turns the batter bitter.
Honey is still sugar, so use exactly 10 grams, and leaving it out altogether also works.
Do not swap the unsalted butter for margarine or oil.
Without a shell mold, use a cupcake tin, drop the heat to 165 to 170 degrees C and bake longer.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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