Step 1

Let’s start by making the delicious apple filling! In a small saucepan, combine the finely diced apple (100g) with 1 tablespoon of sugar and 1 teaspoon of lemon juice. Cook over medium-low heat, stirring occasionally, until the apple pieces are slightly softened and the mixture has reduced slightly (about 5-7 minutes). Set the cooked apple filling aside to cool.

In a separate bowl, whisk the 2 room-temperature eggs. Gradually add the 100g of sugar while whisking, until the mixture is pale, fluffy, and well combined.

Step 2

Add the sifted cake flour (100g) and baking powder (1 tsp) to the egg and sugar mixture. Using a spatula, gently ‘cut’ and fold the ingredients together. Mix just until no dry flour streaks remain; avoid overmixing to prevent developing gluten, which keeps the madeleines tender.

Step 3

Gently fold the cooled apple filling into the batter. Distribute the apple pieces evenly throughout the batter without crushing them. Mix carefully to maintain the texture of the apples.

Step 4

Spoon the batter into your madeleine molds, filling each cavity about 80% full. Be careful not to overfill, as the batter will rise during baking.

Preheat your oven to 210°C (410°F) for 10 minutes. Then, reduce the oven temperature to 180°C (350°F) and bake for approximately 15 minutes, or until a skewer inserted into the center comes out clean. Baking times may vary depending on your oven. Once baked, immediately remove the madeleines from the molds and let them cool completely on a wire rack.