Madeleine
12+ monthsBaked
10 minPrep
12 minCook
6Servings
MediumDifficulty
The iconic shell-shaped French butter cake, lightly scented with lemon. Soft and perfect for little hands.
Allergens
Cook Eggs Thoroughly
Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.
Source: FDA Food Safety
Eczema or Food Allergy? Ask Your Doctor First
If your baby has eczema or a known food allergy, check with your doctor before introducing this food.
Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA
Ingredients
Egg1
Butter2 tbsp
Lemon1/2 zest only
Steps
- 1Preheat oven to 190°C. Grease a mini madeleine mold.
- 2Whisk 1 egg with 2 tbsp melted butter and the zest of half a lemon.
- 3Fold in 3 tablespoons flour until just combined.
- 4Spoon into molds and bake 10–12 minutes until golden with a risen bump.
- 5Cool on a rack before serving.
