Madeleine Cake for Lemon Meringue Tarts

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Madeleine Cake for Lemon Meringue Tarts

This is a modified version of the full Madeleine Cake recipe - specifically for the Lemon Meringue Tarts recipe.


  • 47 grams All-purpose flour ¼ cup + 1½ tablespoons
  • 1.5 grams baking powder ⅜ teaspoon
  • 50 grams eggs 3 tablespoons + 1 teaspoon
  • 45 grams granulated sugar 3 tablespoons + 2½ teaspoons
  • 28 grams glucose 1 tablespoon + 1 teaspoon
  • 19 grams unsalted butter 0.6 ounce
  • 9 grams whole milk 2 teaspoons
  • 19 grams fresh lemon juice 1 tablespoon + 1 teaspoon


  • Preheat the oven to 350°F. Line a 1uarter sheet pan with a Silpat or spray lightly with nonstick spray, line with parchment paper, and spray the parchment.
  • Sift the flour and baking powder into a medium bowl.
  • Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-low speed for about 1 minute.
  • Increase the speed to medium and whip for about 5 minutes, until the mixture is thick and pale yellow.
  • Scrape down the sides and bottom of the bowl, then whip on medium-high speed for 5 minutes, or until the mixture has thickened but is still light and airy. Remove the bowl from the mixer stand.
  • Meanwhile, place the glucose and butter in a medium saucepan, set over medium heat, and whisk to combine as they melt.
  • Remove from the heat and whisk in the milk, the pour into a bowl and let cool until just warm to the touch.
  • Whisk about one-quarter of the egg mixture into the glucose mixture.
  • Whisk in the lemon juice.
  • Fold the dry ingredients into the remaining egg mixture in 2 additions.
  • Fold in the glucose mixture one-quarter at a time, completely incorporating each addition before adding the next.
  • Pour the batter in a thin layer into the prepared pan and, using an offset spatula, spread it in an even layer, making sure that it reaches into the corners.
  • Bake for 10 to 12 minutes; the layer should not take on any color.
  • Set the cake on a cooling rack and cool completely, then place the pan in the freezer until ready to use (wrap tightly in plastic wrap).


This recipe is from Bouchon Bakery page 115.

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