The recipe I used was from Martha Stewart’s Baking Handbook – Lemon Madeleines.
For this recipe I used:
1 Stick (4 Oz) Unsalted Butter
3/4 Cup of All-Purpose Flour
1/2 Cup of Almond Flour – or finely ground almonds
1/2 Cup plus 2 Tablespoons of Sugar
2 Tablespoons of finely grated Lemon Zest
1/4 Teaspoon of Lemon Extract
1/2 Teaspoon of Salt
Starting off, I melted the butter and set it aside to cool. While the butter was cooling I zested the lemon. As a Madeleine is a very delicate cookie I used a rasp for the finest zest. The added bonus was the great lemon aroma in the kitchen.
|Madeleines – Lemon Zest|
|Madeleines – The rest of the ingredients|
In a bowl I mixed together the flour, almonds, and sugar.
|Madeleines – Flour, Almond and Sugar mixture|
I added the lemon zest and the lemon extract to the cooled butter.
|Madeleines – Add Lemon Zest, Lemon Extract and Butter|
In another bowl I cracked the 3 eggs ans was surprised to see all 3 had double yolks!
|Madeleines – Eggs (with double yolks)|
I whisked the eggs with the salt until the mix was foamy.
|Madeleines – Eggs and Salt|
I added the almond/flour mixture into the egg mixture and gently folded everything together.
|Madeleines – Addling the Almond/Flour Mixture|
Then it was time to add the butter/lemon mixture and fold it in as well.
|Madeleines – Adding the Butter|
Then the batter was ready for the pans and the oven.
|Madeleines – fully mixed|
I spooned a couple of tablespoons into the buttered and floured cavities of the Madeleine pan.
|Madeleines – Ready for the Oven|
Then off to a 350˚ oven for about 12 minutes.
|Madeleines – Baking|
Perfect humps! If I do say so myself.
|Madeleines – Just out of the Oven|
Turned out and cooling.
|Madeleines – Out of the Pan and Cooling|
Served plain or with a sprinkle of icing sugar.
- to be eaten the same day… but that’s not hard
- change up the nut and flavour combos