Low Sodium Classic French Madeleines
Delightfully buttery and elegantly shaped, these Low Sodium Classic French Madeleines are a heart-healthy twist on the iconic French treat. Perfectly golden with a light, fluffy texture, these shell-shaped cakes are made with unsalted butter, a touch of lemon zest, and just the right amount of sweetness. The batter is rested for enhanced flavor and baked to create the signature hump that defines a true madeleine. With no added sodium and a simple ingredient list, this recipe is ideal for those seeking a delicious guilt-free indulgence. Serve them freshly baked with a dusting of powdered sugar for a refined snack or dessert that's as easy to make as it is impressive to serve.
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Ingredients
- 100 grams Unsalted butter
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 100 grams Granulated sugar
- 2 whole Large eggs
- 2 tablespoons Whole milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 tablespoons Powdered sugar (optional, for dusting)
Directions
Step 1
In a small saucepan, melt the 100 grams of unsalted butter over low heat. Once melted, set it aside to cool slightly.
Step 2
In a medium bowl, sift together the 120 grams of all-purpose flour and 1 teaspoon of baking powder. Set aside.
Step 3
In a large mixing bowl, beat the 2 large eggs with the 100 grams of granulated sugar until the mixture is pale and slightly thickened, about 3 to 5 minutes.
Step 4
Add the melted butter, 2 tablespoons of whole milk, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest to the egg mixture. Stir until fully combined.
Step 5
Gradually fold the flour mixture into the wet ingredients using a spatula, gently mixing until just combined. Be careful not to overmix to ensure the madeleines remain tender.
Step 6
Cover the batter with plastic wrap and refrigerate for at least 1 hour, or overnight, to rest and firm up.
Step 7
Preheat the oven to 375°F (190°C) and lightly grease a madeleine pan with a small amount of butter.
Step 8
Scoop a heaping tablespoon of the batter into each mold of the prepared pan, filling them about three-quarters full.
Step 9
Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
Step 10
Remove the madeleines from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 11
If desired, dust the cooled madeleines with 2 tablespoons of powdered sugar before serving.
Nutrition Facts
| Serving size | (476.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1782.1 |
| Total Fat 97.9g | 0% |
| Saturated Fat 53.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 597.1mg | 0% |
| Sodium 617.2mg | 0% |
| Total Carbohydrate 213.3g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 117.3g | |
| Protein 26.2g | 0% |
| Vitamin D 93.5IU | 0% |
| Calcium 137.0mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 349.3mg | 0% |
Source of Calories