Lemon Madeleines - cooking recipe

Ingredients
    Madeleines
    1 cup/ 250ml butter, plus more for the molds
    6 small or 4 large egg
    1 cup/ 250ml sugar
    1 lemon, juice and zest of
    1 teaspoon/ 5ml vanilla extract
    1 1/2 cups/ 375ml all-purpose flour, plus more for the molds
    1 teaspoon/ 5ml baking powder
    lemon zest, for garnish
    Lemon Glaze
    1/2 cup/ 125ml confectioners' sugar
    1 lemon, juice and zest of
Preparation
    For the madeleines:
    Melt the butter in a small saucepan over low heat.
    Beat the eggs with the sugar in a bowl until pale, about 5 minutes. Add the lemon zest and juice and the vanilla. Stir in the flour and baking powder, and then the melted butter.
    Butter and flour two 12-cookie madeleine molds. (Traditionally, these have the shape of small shells.) Pour the batter into the molds, filling them three-quarters of the way. Refrigerate for at least 2 hours.
    Preheat the oven to 425 degrees F (220 degrees).
    Bake the madeleines for 5 minutes, then turn down the oven temperature to 350 degrees F (180 degrees C) and bake until golden brown and puffed in the center, about 10 minutes more.
    For the lemon glaze:
    Mix the confectioners' sugar and lemon juice in a bowl. Before serving, dip the top of each madeleine in the lemon glaze. Garnish with lemon zest.
    Cook's Note:
    Letting the batter rest in the refrigerator and then baking them at a high temperature will help the madeleines rise.

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