Madeleines are dainty, pretty little French butter cakes. Especially eating hot madeleines just out of oven with cold milk is heaven.
We love them, in any flavour.
This is the first batch of madeleines I made with the help of my little one. I was too excited that I could only use my phone to take pictures of these little beauties.
Lemon Madeleines – 10 regular size madeleines
50g icing sugar
65g all-purpose flour
1 lemon for zest
2 tsp squeezed lemon juice
1/2 tsp baking powder65g all-purpose flour
1 egg
65g unsalted butter, melted then cooled until lukewarm
Method
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In a mixer bowl, beat an egg, lemon juice, icing sugar, lemon zest and a pinch of salt just to blend. And set aside.
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In a separate bowl, prepare the dry ingredients. Sift the flour and baking powder.
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With the mixer on low, pour the dry ingredients into the wet ingredients. Mix well on the low.
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Add in the melted butter slowly and mix until thick ribbon is formed.
- Rest the batter in the fridge for 30 minutes. Preheat oven to 180°C.
- Butter the madeleine mould while waiting.
- Once the batter has chilled, take it out of the fridge and begin filling the mould. Only fill 2/3 of madeleine mould with batter.
8. Bake for 10-12 minutes at 180°C or until puffed and golden brown. Remember high temperature is important for the ‘hump’ on each of the madeleine.
9. The edges of the cakes will start to turn a dark golden brown and the centre might have a small hump once the cakes are almost finished.
10. Pull the madeleines out of the oven and allow to cool for 5 minutes before removing from the moulds. When removed, lightly dust the top with a little powdered sugar.
Yes. They are best consumed fresh from the oven ! Forget about the possibility of having sore throat or burnt tongue.
The little hand below tells it all.
Enjoy!
