Buscar Close Search
Buscar Close Search
Page Menu

Lemon Madeleines

Yields 10 madeleines 

  • 2 eggs
  • ½ cup honey--local is best
  • 1/8 cup fresh lemon juice
  • 1 teaspoon lemon extract
  • 1 cup almond flour
  1. Preheat oven to 350ºF.
  2. Liberally grease the madeleine molds using canola or coconut oil (the greasier, the easier to ply out later – an important factor to observe, to ensure easy removal of the cakes when done.)
  3. Mix wet ingredients together first and add the almond flour last, to make batter. Fill the molds.
  4. Bake for 20 minutes. The madeleines will be soft; cool before removing from pans. Gently ply them out of the mold with a butter knife or a large spoon. Enjoy!