The recipe I used is from the Laduree Sucre recipe book ...
2 lemons, unwaxed
3/4 C. + 1 tbsp. granulated sugar
1 1/3 C. + 1 tbsp cake flour
2 1/2 tbsp. cake flour for moulds
2 tsp. baking powder
12 1/2 tbsp. butter
1 1/2 tbsp. butter for moulds
1 12/3 tbsp. honey
Create the Magic:Prepare the madeleine batter one day ahead.
Using a grater remove the zest from the lemons. Mix the grated zest with the sugar in a large bowl. Sift the flour and baking powder together in an other bowl. Melt the butter over low heat.
Place eggs in a bowl, add the sugar and lemon zest mixture, and honey. Whip until pale and frothy. Fold in the flour and baking powder mixture. Add melted butter and combine. Refrigerate batter in a closed container for minimum 12 hours.
Love that all the messy stuff can be taken care the day before. So that there is only the baking pan to clean the next day.
Pre-heat oven to 390 °F .
Melt the 1 1/2 tbsp. of butter and brush the moulds, chill moulds for 15 minutes so the butter hardens. Lightly dust with flour , be sure tap excess flour by turning upside down.Best served after they have cooled and are slightly warm.
Madeleines are the perfect accompaniment for an afternoon cup of tea... but I have discovered it is equally delightful with a morning cup of coffee. Allow to cool completely and store in an airtight container , so they remain soft and moist ( I stored mine in a zip lock bag - and they remained mosit and tasty for 3 days).
Please share any tips you may have for baking madeleines in the comments.
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