39 lines
1.0 KiB
Plaintext
39 lines
1.0 KiB
Plaintext
Madeleine
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18
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Lemon madeleines with chilled rested batter.
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---
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Eggs|3|pcs
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Sugar|150|g
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Lemon|0.5|pcs|zest and juice
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Flour|200|g
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Baking powder|8|g
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Butter|100|g|melted
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Milk|50|ml
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Put the eggs and sugar in a bowl and whisk until pale.
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Grate the zest from half a lemon, add it with the juice, and mix.
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Pour in about three quarters of the milk and mix well.
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Sift the flour and baking powder into the bowl and fold in gently.
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Add the melted butter and the remaining milk, mix until smooth.
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Rest the batter 1 hour in the refrigerator.
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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.
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Cool about 5 minutes before unmoulding.
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A well-preheated oven and cold batter help the characteristic hump.
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Avoid overmixing once the flour is added.
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---
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dessert
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cake
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lemon
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madeleine
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Easy
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Optional oven ~ microwave
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No
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By hand ~ cutlery
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Low
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Mild
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Medium
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Good the next day
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Crumbs likely
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