Lemon Madeleines
Classic French recipe, these lemon madeleines are tender but yet hold some texture around the edges. The recipe might sound complicated, but it's pretty simple. Just make sure to think ahead - you need to refrigerate this batter overnight before baking!
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Ingredients
- ¼ cup plus 3 1/2 tablespoons all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup plus 1 tablespoon eggs
- ¼ cup granulated sugar
- 2.3 ounces unsalted butter
- 2 teaspoons dark brown muscovado sugar
- 2 teaspoons honey I used a lemon honey
Instructions
- Whisk the flour, baking power, and salt together.
- Using a double boiler and in your mixer bowl, whisk together the eggs and sugar until lightly warm to the touch and sugar is dissolved.
- Remove from double boiler and whisk for four minutes on medium high until light and fluffy.
- Meanwhile, in a small saucepan, melt butter, brown sugar, and honey.
- Remove bowl from mixer and fold in the dry ingredients well.
- Drizzle in butter mixture and mix until smooth.
- Refrigerate overnight.
- To bake: preheat oven to 350F. Butter madeleine pan and place in freezer so butter hardens. Pipe or place one tablespoon of batter into molds.
- Bake for 10 minutes or so, until golden brown.
- Unmold immediately - these are best the day of but can keep for an extra day (they are perfect for dipping in your morning coffee!)
Notes
This recipe is SLIGHTLY adapted from the master himself, Thomas Keller and his amazing pastry chef Sebastien Rouxel. The recipe comes from the Bouchon Bakery cookbook, which I suggest you purchase if you love exact recipes that turn out amazingly!
Servings: 12 madeleines