I made a batch of Lemon Madeleines after receiving my new non-stick madeleine pan bought online.
I'm loving my new non-stick madeleine pan to bits! My madeleines came off the pan with just a light tap right after removing from the oven. It's really so easy and washing is a simple bliss too!
Okay, enough of the pan and back to the madeleines...I'm super happy to see the bumps, and love the lemony fragrance that filled my kitchen!
I made a slight mistake of leaving the batter in the fridge overnight. I read that you should only leave the batter to set in the fridge for between 30 min to 1 hour. This will give the madeleine a distinctive bump. But if you leave the batter in the fridge for too long, the butter will harden and the madeleines may not be as fluffy.
Other than the little mistake, this is definitely a fabulous petite French cake to enjoy with a cup of tea or coffee anytime!
100g unsalted butter, melted
100g cake flour
1 tsp baking powder
Zest of 1 lemon
1. Melt butter. Set aside.
2. Sieve flour and baking powder. Set aside.
3. Mix lemon zest to the sugar. This will help better infuse the lemon into the batter.
4. Beat eggs into the sugar-lemon mix till fluffy and sugar is dissolved.
5. Sieve in flour and baking powder and mix till incorporated.
6. Add in melted butter and stir till well mixed and batter is shiny.
7. Place batter in fridge for at least 30 minutes.
8. Scoop batter into a piping bag.
9. Brush madeleine pan with butter.
10. Pipe batter into the prepared madeleine pan till 70-80% full.
11. Bake in pre-heated oven at 175C for 15 min.
12. When done, remove pan from oven. Give the pan a light tap and the madeleines will unmould.
13. Let cool and store in airtight container when cooled.
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