Lemon Madeleines with Blueberries
Description
Delicious baked treats for the whole family. I baked these delightful cookies in mini-madeline molds—just one bite each. But if you don't have such molds, you can easily bake them on a baking sheet, dropping the batter with a tablespoon, or use cupcake molds, pouring just a small amount into the bottom so the cookies bake quickly. Madelines don't like to stay in the oven for long—quickly and they're done. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Set aside one tablespoon of sugar. Beat the remaining sugar with the eggs and finely grated lemon zest from half a lemon until foamy.
- 2
Step 2
Beat the softened butter with the reserved sugar until pale white.
- 3
Step 3
Sift the flour together with the baking powder and a pinch of salt into the egg mixture. Add the beaten butter to the same mixture.
- 4
Step 4
Quickly mix the dough with a mixer at low speed. Let it rest for about 20 minutes.
- 5
Step 5
Place the dough into the molds and press a couple of blueberries into each one—depending on the size of your molds.
- 6
Step 6
Bake in a preheated oven at 200 degrees, then reduce the temperature to 170 degrees after 3-4 minutes. Do not overbake the cookies; they should be golden, not brown. Let the cookies cool slightly in the molds, then transfer them to a wire rack to cool completely so they don't become soggy. It is recommended to serve the cookies warm. However, they are also very delicious the next day.