Lemon Madeleines
A light and airy spongecake often referred to as a "tea cake" highly recognized for it's delicate shell shape with a classic buttery lemon taste.
Equipment
- Wax Paper
Ingredients
- 90 gr All-Purpose Flour
- 1 tsp Baking Powder
- 1 pinch of Fleur de Sel
- 67 gr Sugar
- 2 zest of lemons finely grated
- 2 large eggs * at room temperature
- 1 tbsp Honey
- 1 tsp Pure Vanilla Extract
- 8 tbsp Unsalted Butter * melted and still warm
- 2 tbsp milk, whole
- Confectioners' Sugar for dusting
Instructions
- Whisk together the flour, baking powder and salt in a small bowl; set aside.
- Working in the large bowl of a stand mixer, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant.
- Add the eggs and, using the whisk attachment, beat at high until the sugar and eggs are slightly thick and pale.
- Beat in the honey and vanilla.
- In a small bowl, mix together the dry ingredients: flour, baking soda and fleur de sel.
- Gently fold in the dry ingredients, stopping when all dry ingredients have been moistened.
- Fold in the melted butter and then the milk.
- Press a piece of wax paper against the surface of the batter and chill for at least 1 hour.
- Using baking spray, coat the molds of two 12-shell madeleine pans.
- Divide the batter among the molds, filling them no more than two-thirds full.
- Refrigerate filled pans for 1 hour longer.
- Preheat the oven to 400°F.
- Place the madeleines in the oven and bake for 11 minutes, or until the cakes are golden and the big bumps on their tops spring back when touched.
- Remove the pan from the oven and immediately turn out madeleines onto a cooling rack and allow them to cool to room temperature. (Use a small silicone spatula to remove any madeleines that might have stuck to the pan.)
- Dust cooled madeleines with confectioners’ sugar just before serving.
Notes
Variations could include nuts, chocolate or citrus juice.
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