Almond and Lemon Curd Madeleines

Almond and Lemon Curd Madeleines | Vagabond Baker

Bite into these moist almond madeleines and they will burst with sharp lemon curd, hidden within. Perfect with a cup of coffee or tea.

It has been a while since I made madeleines, well since Paris in July really! I wanted to take some cakey things round to my friend’s flat for a girly wee get together in Dundee last week so I made some cupcakes and I made these.

I added ground almonds, and almond extract to turn my basic recipe into a deliciously almond one. Should I fill them? How about some home-made lemon curd? Oh yes, that should do the trick!

I didn’t have enough lemons to make a full jar of lemon curd so I just made enough to fill the madeleines, and a couple of teaspoonfuls to end up in my mouth!

Almond and Lemon Curd Madeleines | Vagabond Baking

Madeleines are just so easy, you just need to make the batter in advance and let it rest in fridge for a few hours. This can be done overnight if you want to be super organized.

I use a 9 hole silicon madeleine mould, so I have to bake my madeleines in batches, very quickly washing and drying the mould out in between bakes. This isn’t as faffy as it sounds, I promise!

The lemon curd is piped in while they are cooling. My original madeleine recipe was inspired by Rachel Khoo’s madeleine recipe from her Little Paris Kitchen TV series, where she filled hers with lemon curd. I couldn’t resist trying it, and lemon and almond are such a perfect pairing.

almond lemon curd madeleines | Vagabond Baker Almond Madeleines Filled With Lemon Curd

Oven 180 C / gas 4 / 350 F

madeleine pan, greased unless silicon, makes around 28

  • 130 g {1 + 1/4 stick} unsalted butter
  • 2 free-range eggs
  • 90 g {2/3 cup} caster sugar
  • 3 tbsp milk
  • almond extract
  • 45 g {1/3 cup} ground almonds
  • 85 g {1/2 cup} plain flour
  • 6 g {1 tbsp + 1 tsp} baking powder
  • 1/3 jar Lemon Curd {see below}

Melt the butter, either in a pan or very gently in a microwave. Set aside to cool a little.

Beat the eggs and sugar in a bowl using a balloon whisk or with a food mixer until light and aerated.

Add the milk and almond extract to the cooled butter then whisk into the egg mixture.

Combine the flour, ground almonds and baking powder then sift half of it into the batter, fold in with a metal spoon. Sift and fold in the rest.

Cover the bowl and leave it in the fridge for at least a couple of hours, or overnight.

Almond Madeleines

Almond Madeleines

When you are ready to bake, set your oven. Fill your madeleine moulds with a teaspoon of the batter.

Here is the tricky bit. You need to open the oven door for a minute mid-bake, so don’t wander away!

If you are using a silicon mould, rest it on a baking sheet for support. Bake for 5 minutes then open the oven door a couple of inches. Set a timer for a minute. Once the minute is up, shut the door and continue to bake for 6 or 7 minutes.

Release from the moulds and cool on a wire rack. If you need to reuse your mould, give it a quick wash in hot soapy water and dry it before you grease it and fill it for the next batch.

Almond Madeleines

Luscious Lemon Curd

Makes one jar {based on Mary Berry’s recipe in The Aga Book}

  • 100 g {1 stick} unsalted butter
  • 200 g {1 cup} golden caster sugar
  • 3 unwaxed lemons, finely zested and the juice squeezed out
  • 3 free-range egg yolks and 1 free-range egg, or 3 free-range eggs, beaten

Place the butter and sugar into a bowl resting over a small pan of gently simmering water. Allow the butter to melt, stirring occasionally. Once the butter and sugar has melted together add the lemon zest and juice along with the eggs. Give it all a really good stir to combine then let it gently cook for 25-30 minutes. Give it a stir every now and again, it should begin to thicken.

Once the curd is thick, I like to sieve it into a jug to get it really smooth but it’s not absolutely necessary. Pour it into a hot jar, you should have enough to fill an average jam jar with a bit left over. I don’t worry too much about sterilizing the jar as it never lasts long enough for mould to be remotely a problem! Keep it in the fridge however.

To fill them, put the lemon curd into a piping bag fitted with a fine plain nozzle. Simply insert the nozzle into the underside {the non-fluted side} of the madeleine and squeeze a little lemon curd into it. Don’t overdo it or the lemon curd will explode out of the other side, yes, this comes from experience!

Almond and Lemon Curd Madeleines | Vagabond Baking

Yes, I did pipe the curd in the fluted side in the only picture I took of the process! These are best served as fresh as possible, lightly dusted with icing sugar.

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10 responses to “Almond and Lemon Curd Madeleines

  1. These madeleines look so pretty! This Rachel Khoo recipe has been on my “must make” list for too long. I’ll have to christen my madeleine pan soon :-)

  2. I love cooking Madeleines but have not previously thought to fill them. Is it a fiddly operation? Or quite easy with a piping bag and steady hand? Xx

  3. What exactly does opening the oven door for a minute do? Does it have anything to do with the way the cakes rise? I know Madeleines typically have that little bump on the un-fluted side, so I wondered if releasing some of the heat helps create that bump. Just wondering. I’m planning on making these for a Memorial Day picnic. They look delicious!

    • you are quite right, by opening the oven door slightly during the bake causes a rush of cold air. This creates the authentic bump. They are super delicious, bake them as near to your picnic as you can. The fresher the better! {prepare the batter in advance though, it needs to rest in the fridge}

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