• Lemon Cardamom Madeleines


    Lemon Cardamom Madeleines with Blackberries and Buttery Lemon Curd

    Yield: Twenty 2 1/2-inch cookies. Serving size: 1 each

    • Ingredients
    • Lemon Curd (recipe follows), or your favorite store bought
      as needed
    • Batter
    • Sugar
      2/3 cup , 125 g
    • Lemon, zest of
      1 ea.
    • Ground cardamom
      ¾ tsp.
    • Eggs, medium, room temperature
      3 ea. ,125 g
    • Salt
      ¼ tsp.
    • Honey
      1 tsp. , 8 g
    • Cake flour
      1 cup , 125 g
    • Baking powder
      1 tsp. , 5 g
    • Butter, melted, room temperature
      4 oz. , 125 g

    • Ingredients
    • Blackberries, cut in half
      1 pt.

    For the Lemon Curd

    Yield: 2 Cups

    • Ingredients
    • Lemon zest
      2 Tbsp
    • Sugar
      5 oz.
    • Egg yolks
      4 ea.
    • Eggs
      3 ea.
    • Lemon juice
      ¾ cup
    • Butter, cold, cut in ½” pieces
      4 oz.


    For the Madeleines Batter:

    1. Combine the sugar, lemon zest and cardamom in a bowl. Massage together with your fingers or the back of spoon so the lemon releases its oils.
    2. In mixing bowl, sift flour and baking powder together.
    3. In separate mixing bowl, using whisk attachment, start to beat eggs, salt and honey in stand mixer on medium speed. With mixer running, gradually add sugar, turn speed to high and continue to beat until pale, thick and doubled in volume; about 3 to 4 minutes, until “ribbon stage.”
    4. Remove bowl from mixer. Sift flour mixture over batter in 2 additions, gently folding it in with spatula. Mix a spoonful of the batter into the butter, then fold all of it into batter. Cover bowl and refrigerate 1 – 2 hours.
    5. Preheat a convection oven to 400°F. Butter pans with room temperature butter and dust lightly with sieved flour, knocking out any excess.
    6. Stir batter lightly to assure it is homogenous and fill tins about 2/3 full. Press ½ of blackberry into the center of the mold. Bake for 8 – 9 minutes, turning halfway through if needed to assure even bake.
    7. When cookies are golden, puffed up and just set, remove pan from oven and allow to rest for 5 minutes. Rap edge of pan to dislodge cookie.
    8. While the cookies are warm, Pipe 1 teaspoon of lemon curd into the center of the blackberry. Dust cookies with powdered sugar if desired.
    9. Serve with fresh blackberries and a side of lemon curd.

    For the Lemon Curd:

    1. Combine the sugar and lemon zest in a bowl. Mix with a spoon, massaging the zest into the sugar to release the oil.
    2. Heat 1 “of water in a medium pot to just below a simmer.
    3. Combine the egg yolks and whole eggs in a bowl that will fit on top of the pot of hot water, but do not place it on top yet.
    4. Add the lemon sugar, lemon juice, and a pinch of salt. Mix well.
    5. Place the mixture over the heated water, cook, stirring constantly with a silicon spatula. Until the mixture is thick, it should coat the back of a spoon, and be approximately 160°F.
    6. Remove from the heat and stir in the butter, 1 tablespoon at a time, stirring well after each addition to emulsify.
    7. Chill over an ice bath to cool quickly.
    8. Place the lemon curd in a piping bag with a small round tip. Store in the refrigerator.

    Note: The unfilled madeleines will keep for approximately 4 days, but are at their best with a day of baking. 

    For the curd: Store with plastic wrap pressed directly on the surface to prevent a skin from forming. 


    Recipe by Chef Toni Sakaguchi at The Culinary Institute of America

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