Saturday, May 7, 2016

Lemon Madeleines

If you're a lemon lover, you'll love
these little classic french butter cakes. 
Spongy and soft on the inside,
Great with your afternoon cup of tea.


1 cup flour
2 tbsp.  cornstarch
1 tsp. baking powder
pinch of salt
rind/zest of a lemon

1/2 cup unsalted butter at room temperature
3 eggs at room temperature
1/2 cup granulated sugar
1 tsp. vanilla extract or lemon extract

In a small bowl, sift together flour, 
cornstarch, baking powder and salt. 

Whisk in lemon zest(rind), set aside


In a medium bowl with a stand or hand mixer, 
beat together the butter, eggs, sugar, 
and vanilla about 3 minutes 

Add flour mixture to creamed mixture and
 mix just until combined.

Cover and refrigerate for 30 minutes. 
The batter will thicken as it rests.

Spray m
olds/pans with cooking spray or grease by hand.

Spoon one tablespoon of batter into each mold. 

It will not entirely fill the mold/pan but it will spread as it bakes.

Bake at 350 deg. for 12-14 minutes or until puffed and golden brown around the edges.

The madeleines will spring back to the touch when done.

Let cool 10 minutes,

Release madeleines to a cooling rack and let cool completely.

I sprinkle them with icing sugar.



 The plate ~Swan Inn ~ J. Broadhurst & Sons.~England

Thanks for your visit xo

No comments: