Madeleines are a kind of little buttery sponge cakes. They’re pretty basic and simple but quite popular served with tea or coffee in France. Good-quality madeleines are delicate, tender, but firm with crunchy edges, and have a strong buttery-lemony flavor. (They’re made with at least 100 g of butter per batch).
This recipe uses 1 tsp of ghee instead of butter to mimic the delicious ‘baked butter’ scent. My madeleines cannot really be compared to the kind of madeleines you could get in a fancy pastry shop. However, this low-fat version does the trick pretty well -I wouldn’t feel completely ashamed serving them to a friend during an afternoon tea.
Ingredients (for 6 small madeleines)
– 2 tbsp whole wheat flour
– 1 tbsp corn starch or arrowroot powder
– 2 tbsp vanilla whey protein
– 1/2 tsp baking powder
– a pinch of salt
– 1 tsp ghee
– 1 tbsp milk (any kind, I prefer unsweetened almond milk to save a few grams of sugar)
– 1 egg
– a sprinkle of lemon zest
Mix dry ingredients together, mix wet ingredients together, combine wet and dry together.
Madeleine are usually baked in a shell-shaped mold (but a mini-muffin pan would work too).
Bake for 15 min 230 degrees (time may depend on the size of the mold).
Nutrition facts for one protein madeleine (made with unsweetened almond milk): 52 kcal, 3.8 g protein, 5.2 g carbs, 0 g sugar, 1.8 g fat.
Nutrition facts of a regular madeleine of the same size: 80 kcal, 1 g protein, 11 g carbs, 6 g sugar, 4 g fat.
Very happy with the result: something close to real madeleine texture!