Recipe detail

Pastry Madeleines

1. 3. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Pastry

Cuisine: French

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Program steps

  • Preheating:
  • 220 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:04 hh:mm
probe icon 210 °C
ventilator icon 100 %
ventilator icon 
2
Hot air
100 %
time icon Termination by time
time icon 00:06 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 16

Name Value Unit
all purpose flour 106 g
powdered sugar 127 g
clarified butter 90 g
baking powder 2.5 g
Lemon zest 1 pcs
chicken eggs 2 pcs

Nutrition and allergens

Allergens: 3, Gluten
Minerals: Ca, Calcium, Co, Cr, Cu, F, Fe, I, Iron, K, Mg, Mn, Na, P, Potassium, Se, Zn
Vitamins: A, B, B vitamins, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 100.4 kJ
Carbohydrate 12.7 g
Fat 5.6 g
Protein 0.7 g
Water 0.9 g

Directions

Melt the butter and let it cool.

Mix the sugar and lemon zest.

Whisk the egg while adding the sugar. 

Add the flour and baking powder. 

Place the batter in a piping bag and refrigerate for at least one hour. 

Butter and flour a madeleine mold. Fill each mold with 20 grams of batter. 

Place the madeleines in the oven.