Lemon Madeleines with Almond Flour
Almond flour and eggs add protein, vitamin E, and choline, while butter keeps the crumb soft and rich. Lemon zest gives a bright aroma without added sugar, so the madeleines work well as small tea-time portions.
Mix erythritol (40 g) with lemon zest (10 g) so the sweetener absorbs the aroma. Add almond flour (100 g), starch-free baking powder (5 g), vanilla (1 g), and table salt (0.5 g), then stir the dry mixture.
Add egg (100 g) and melted, cooled butter (100 g). Mix the batter until smooth; it should stay soft and slightly fluid.
Spoon the batter into madeleine molds, leaving a little space below the rim. Bake at 170°C for about 10-12 minutes, until the edges are golden and the centers are fully set.
Cool the madeleines in the mold for 10 minutes, then remove them carefully and serve after they cool completely.
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