Zesty Lemon Madeleines
Home Baking: Easy Lemon Madeleines Even Beginners Can Make!
Looking for a delightful treat to make with your kids during these challenging times? This recipe for mini lemon madeleines is perfect! They’re moist, fragrant, and beautifully golden, making them a wonderful snack for children and a sophisticated dessert for your afternoon tea.
Ingredients
- 2 large eggs
- 100g unsalted butter
- 100g granulated sugar
- 100g cake flour
- 3g baking powder
Cooking Instructions
Step 1
Start by cracking 2 large eggs into a bowl. Whisk them gently until well combined, but avoid creating too much foam. In a separate bowl set over a double boiler (bain-marie), melt 100g of unsalted butter. Once melted, ensure the butter is at a warm temperature of around 45°C (113°F). Using a thermometer to check the butter’s temperature is crucial, as butter that is too cold or too hot can affect the texture and rise of your madeleines.
Step 2
Next, sift together 100g of cake flour and 100g of granulated sugar. Sifting helps to aerate the dry ingredients and prevent any lumps, leading to a smoother batter and lighter madeleines.
Step 3
Add the sifted dry ingredients to the whisked eggs and gently mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in tough madeleines. Once the dry ingredients are incorporated, gradually pour in the melted butter (at 45°C). Mix everything together until you achieve a smooth, homogenous batter. Stir gently to ensure the butter is fully emulsified without separating.
Step 4
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour. This resting period allows the flavors to meld and the gluten to relax, improving the texture. About 10 minutes before you plan to use the batter, take it out of the fridge to let it come to a more workable temperature.
Step 5
Prepare your madeleine pan by lightly greasing it with butter or coating it with a dusting of cake flour. Sift the flour evenly into the molds. This step is essential to prevent the madeleines from sticking to the pan after baking, ensuring you can easily remove them and maintain their beautiful shell shape.
Step 6
Fill each mold of the madeleine pan with the batter, filling it to about 80% capacity. Overfilling can cause the batter to overflow during baking. Preheat your oven to 180°C (356°F) for at least 10 minutes before baking. A properly preheated oven ensures consistent temperature for even baking.
Step 7
Bake the madeleines in the preheated oven at 185°C (365°F) for approximately 12-15 minutes, or until they are golden brown on top and slightly puffed. Baking times may vary depending on your oven. Once baked, carefully remove the madeleines from the pan and let them cool completely on a wire rack. Enjoy these delightful lemon madeleines with a cup of tea or coffee!
