Lemon Olive Oil Madeleines

by Carrie Fehr

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When Marcel Proust dipped his madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, “Remembrance of Things Past. “ Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.

This recipe was originally published in 2013, which I have updated and revised using Swerve sweetener as a replacement for sugar. Swerve sweetener is a natural sugar replacement that has zero net carbs and is keto-friendly.

Lemon Olive Oil Madeleines

Ingredients:

2 eggs

2/3 cup Swerve sweetener or sugar

¼ teaspoon salt

3/4 cup flour

½ teaspoon baking powder

½ cup olive oil

1 tablespoon lemon juice

Zest of lemon

Glaze:

4 tablespoons Swerve confectioners or powdered sugar

½ lemon, juiced

Directions:

In a bowl of an electric mixer, whip eggs, Swerve sweetner, and salt until thicken, about 5 minutes.

Sift in the flour and baking powder.  Using  a  spatula gently fold in  the flour until  incorporated.

Add the olive oil and continue to stir. It may take a minute for the olive oil to blend into the mixture but do not over mix.

Stir in the  lemon juice and zest.

Cover and refrigerate for 1 hour. (Batter may be chilled for up to 12 hours.)

Lightly coat the madeleine mold with cooking oil.  Preheat oven to 350°

Make the glaze in a small bowl by stirring together the Swerve confectioners and lemon juice.  Mix until smooth and creamy.

Scoop batter into madeleine mold, filling 2/3 full.  Bake for 10-12 minutes and unmold on a cooling rack.  While still warm, dip both sides of each cake in the glaze.  Cool and serve with tea.