Photo: Korea Ministry of Food and Drug Safety

Low-Sugar Madeleines

Name: Low-Sugar Madeleines
Cuisine: South Korea
Ingredients: 5 g Jujube paste (daechu-go) (5 g); Jujubes (2 pcs); 5 g Carrot puree (5 g); 5 g Green tea powder (5 g); 5 g Sweet red bean paste (5 g); 150 g Cake flour (150 g); 15 g Honey (15 g); 150 g Butter (150 g); Eggs (2 pcs); 3 g Baking powder (3 g); 0.8 g Salt (0.8 g)

당 떨어진 마들렌

Dessert · Grilled

DessertsCourse

662kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Low-Sugar Madeleines

Not spicyVegetarianGluten-freeContains: egg, dairy

Ingredients Tap an ingredient to check it off

Servings1

Jujube paste (daechu-go)대추고(5 g)
5 g
Jujubes대추(2 pcs)
Carrot puree당근퓨레(5 g)
5 g
Green tea powder녹차가루(5 g)
5 g
Sweet red bean paste팥앙금(5 g)
5 g
Cake flour박력분(150 g)
150 g
Honey꿀(15 g)
15 g
Butter버터(150 g)
150 g
Eggs달걀(2 pcs)
Baking powder베이킹파우더(3 g)
3 g
Salt소금(0.8 g)
0.8 g

Nutrition per serving

662kcal

73.8gCarbs

8.9gProtein

36.8gFat

44mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Sift the cake flour, baking powder, and salt, then add the eggs in 2 to 3 additions.
Divide step 1 into three portions and mix in, respectively, the jujube paste; the julienned jujubes, carrot puree, and green tea powder; and the sweet red bean paste.
Add melted butter (50 g) to each and mix gently, then cover with plastic wrap and rest at room temperature for 30 minutes.
Wipe the madeleine pan clean, brush with butter, and dust with flour.
Fit a piping bag with a round tip, fill it with the batter, and pipe into the pan to about 80 to 90 percent full.
Bake in a 175°C oven for 20 minutes.

💡 TipInstead of sugar, the batter gets its sweetness from honey, jujubes, carrot puree, and sweet red bean paste.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.