Saturday, 29 November 2014

Lemon Madeleines

These dainty little madeleines are just the perfect teacakes to go with your afternoon tea. And what's more is that the batter can be prepared up to a couple of days in advance and then baked in no time at all - the perfect prepare-ahead recipe!

These madeleines are best served the day they are baked and taste absolutely delicious right out of the oven!

Lemon Madeleines
(makes 12)

2 large eggs
80g castor sugar
zest of a lemon
1 Tbsp honey
100g unsalted butter
100g plain flour
1/2 tsp baking powder

1) Put the eggs and the sugar in a large bowl and using an electric mixer or a hand whisk, whisk until thick and pale.

2) Add in the lemon zest and honey and mix well together.

3) Put the flour and baking powder in a separate bowl and whisk together to combine. Sift a third of the flour mixture over the egg mixture, carefully folding to combine with a spatula, then add the remaining mixture in two additions in the same way.

4) Slowly pour in the melted butter and gently fold together to combine with the mixture.

5) Cover the mixture bowl with a sheet of clingfilm and put it in the fridge to chill for at least 3 hours before baking.

6) Grease a 12-hole madeleine tray well and dust with a little flour, tapping out the excess.

7) Preheat the oven to 200C. 

8) When you are ready to bake, spoon the batter into the madeleine moulds. Don't overfill the mould, as this will result in a plain, domed madeleine without the classic hump. You don't have to spread it out, as this will happen as the madeleines bake.

9) Bake for 8-10 minutes until the edges have started to brown.

10) Remove from the oven and immediately turn out onto a wire rack.

11) Dust them with some icing sugar and enjoy!

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