Classic Lemon Madeleines
There is nothing more delicious than a soft citrusy cakey cookie sprinkled with icing sugar. Goes hand in hand with a cuppa tea, coffee, and even hot chocolate. We enjoy lemon madeleines by themselves; they are moist and flavourful. You can, however, dip them in melted chocolate for added indulgence, which we also love too.
Lemon madeleines are great for a teatime snack, afternoon tea, simple gifts for friends and family, super easy to whip up. You will need a madeleine mould to get the right shape.
Ingredients:
- 85g butter
- 2 eggs
- 130g sugar
- 35ml milk
- 180g sifted plain flour
- 1 tsp baking powder, sifted (5.5 g)
- Finely grated zest 2 lemons
- The night before, prepare the lemon Madeleine batter: in a saucepan cook the butter until it is golden – this is known as ‘hazelnut butter’. Remove the pan from the heat and strain the butter to cool it down quickly.
- In another bowl whip the eggs and sugar until thick and ribbon texture and pale, gradually add the milk. Add the sifted flour, lemon zest and baking powder and cut and fold until well incorporated.
- Finally add the butter with a whisk, trying to add volume to the batter. Cover the bowl with cling film, and chill in the refrigerator overnight.
- On the day of recipe preparation, preheat the oven to 200°C.
- Brush the Madeleine pan with the melted butter and place in the refrigerator for a couple of minutes until the butter has set. Apply another layer of butter, then sprinkle pan with a light layer of flour. Set aside.
- Fill a piping bag fitted with a round tip with the batter and pipe into the Madeleine mould, or spoon the mixture into the moulds.
- Cook them in the preheated oven for 5 minutes until they begin to colour. Lower the oven temperature to 180°C and continue cooking for 5-7 minutes.
- Remove the Madeleines from the oven, un-mould immediately, and leave to cool on a wire rack.
Enjoy, remember to share your bakes with us. We do a share every Friday and Sunday on our social media channels :)
