Madeleine
18
Lemon madeleines with chilled rested batter.
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Eggs|3|pcs
Sugar|150|g
Lemon|0.5|pcs|zest and juice
Flour|200|g
Baking powder|8|g
Butter|100|g|melted
Milk|50|ml
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Put the eggs and sugar in a bowl and whisk until pale.
Grate the zest from half a lemon, add it with the juice, and mix.
Pour in about three quarters of the milk and mix well.
Sift the flour and baking powder into the bowl and fold in gently.
Add the melted butter and the remaining milk, mix until smooth.
Rest the batter 1 hour in the refrigerator.
Preheat the oven to 250°C. Fill silicone madeleine moulds. Bake 10–12 min at 250°C, then lower to 200°C without opening the oven and bake 3–5 min more until golden.
Cool about 5 minutes before unmoulding.
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A well-preheated oven and cold batter help the characteristic hump.
Avoid overmixing once the flour is added.
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dessert
cake
lemon
madeleine
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Easy
Optional oven ~ microwave
No
By hand ~ cutlery
Low
Mild
Medium
Good the next day
Crumbs likely
