Whole-Wheat Madeleines!
I adapted this Whole-Wheat Madeleines recipe from Whole Foods Salud Cooking School after taking my daughter there for her birthday one year. If you've never had them before, they're basically miniature lemon-flavored cakes that aren't too overly sweet and (if I'm being honest) are borderline addicting. They are so simple to make, too!
Ingreadient
- 10 tablespoons butter (+ extra for greasing the pan)
- 2 eggs
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract (store-bought or homemade*)
- 1/2 teaspoon lemon zest
- 1 pinch salt
- 1 cup whole-wheat pastry flour (+ extra for the pan)
- powdered sugar (optional garnish)
Step by step
- Preheat oven to 375 degrees F. Generously butter and flour a madeleine pan.
- Melt the butter in a small pot over low heat until there are a few small pieces left. Take it off the heat and set aside. The butter should be melted but slightly cooled by the time you add it to the batter.
- Use an electric mixer fitted with a paddle to beat the eggs and sugar together just until combined. Beat in the vanilla, lemon zest (a microplane is the best tool for extracting zest), and salt, and then add the cup of pastry flour little by little just until blended together. Scrape the sides of the bowl if necessary.
- Turn the mixer back on and in a steady stream, gradually pour in the (melted, but slightly cooled) butter just until blended.
- Spoon exactly 1 tablespoon of batter into each madeleine mold. Bake until puffed and a light golden brown around the edges (and on the bottom), about 10 – 15 minutes. Gently remove each one from pan, garnish with powdered sugar if desired, and serve. Leftovers can be stored in an airtight container at room temperature.
