Low Sodium Classic French Madeleines
Indulge in the delicate charm of these Low Sodium Classic French Madeleines—perfectly fluffy, golden shells with their signature buttery richness and gentle notes of vanilla and lemon zest. This low sodium twist on the iconic French treat retains all the elegance while using unsalted butter and minimal added salt, making it a heart-friendly option. With just a handful of simple pantry ingredients and a quick chilling step that ensures the madeleines’ beloved hump-shaped center, this recipe strikes the perfect balance between sophistication and simplicity. Ideal for tea time, dessert tables, or even a light snack, these tender French sponge cakes pair beautifully with a sprinkle of powdered sugar or a side of your favorite tea. Make them in under 30 minutes and enjoy a healthier way to savor this timeless classic!
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Recipe Information
Ingredients
- 100 grams Unsalted butter
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 100 grams Granulated sugar
- 2 whole Large eggs
- 2 tablespoons Whole milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
In a small saucepan, melt the 100 grams of unsalted butter over low heat. Once melted, set it aside to cool slightly.
In a medium bowl, sift together the 120 grams of all-purpose flour and 1 teaspoon of baking powder. Set aside.
In a large mixing bowl, beat the 2 large eggs with the 100 grams of granulated sugar until the mixture is pale and slightly thickened, about 3 to 5 minutes.
Add the melted butter, 2 tablespoons of whole milk, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest to the egg mixture. Stir until fully combined.
Gradually fold the flour mixture into the wet ingredients using a spatula, gently mixing until just combined. Be careful not to overmix to ensure the madeleines remain tender.
Cover the batter with plastic wrap and refrigerate for at least 1 hour, or overnight, to rest and firm up.
Preheat the oven to 375°F (190°C) and lightly grease a madeleine pan with a small amount of butter.
Scoop a heaping tablespoon of the batter into each mold of the prepared pan, filling them about three-quarters full.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
Remove the madeleines from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled madeleines with 2 tablespoons of powdered sugar before serving.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 117.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 137 mg | 11% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
