In the Kitchen #5 - Madeleines

This little French butter cake has been on my baking bucket list for some time. But, I was a little more than intimated to give them a try, until this week - and I'm beyond happy that I kicked my fear to the curb.

The recipe I used is from the Laduree Sucre recipe book ...

Ingredients:

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

4 eggs

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. 

Fill moulds 3/4 to the top with batter. (I used a tablespoon scoop) - Place in oven bake: min madeleines 5-6 minutes; individual madeleines 8-10 minutes. Remove from oven when golden - letting cool slightly before removing from moulds. 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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