Madeleines with Lemon Zest

Credit: Laurent Fau

Served at Lasserre at lunchtime alongside coffee, these soft little cakes boast a crisp exterior and a lovely golden color. And they're deceptively easy to make at home. Like all classics, nobody can resist when they’re well made.

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The day before, beat the eggs and sugar in a stand mixer to a ribbon consistency. This should take about 15 minutes. Heat the milk and honey in a saucepan to 140°F (60°C).

Sift the flour and baking powder together. Grate the lemon zest. Melt the butter at 140°F (60°C) (it should begin to foam).

This recipe was originally published in "My Best Claire Heitzler" (Éditions Alain Ducasse). See all credits

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