main (303) dessert (180) soup (87) sides (65) starter (62) salads (35) mixology (25) breakfast (14)

Tuesday, February 4

Meyer lemon madeleines

Flour, all purpose
¾ cup
Sugar, granulated
1/3 cup
Sugar, brown
1 tablespoon
Baking powder
½ teaspoon
Lemon, Meyer, zest
2 divided
2 tablespoons
Eggs, lightly beaten
2 large
Honey, high quality
1 tablespoon
Vanilla extract
½ teaspoon
Butter, unsalted, melted, cooled
5 tablespoons
Sugar, confectioners’, sifted
2/3 cups
  1. In a medium bowl, whisk together the flour, granulated and brown sugars, baking powder, salt, and lemon zest.
  2. In a small bowl, whisk together the eggs, honey, and vanilla.
  3. Add the egg mixture to the flour mixture, and stir until just combined.
  4. Add butter; mix slowly but thoroughly until smooth.
  5. Cover, and refrigerate at least 1 hour, or up to 1 day.
  6. Preheat to 350°F.
  7. Spray a standard-size madeleine pan with cooking spray, and use a pastry brush to evenly coat the insides of each mold.
  8. Spoon the batter into the mold, filling each about three-fourths full.
  9. Bake for 13 to 15 minutes, until the cakes are lightly browned and spring back to the touch.
  10. Immediately unmold on parchment paper; let cool.
  11. In a small bowl, whisk together the confectioners' sugar, zest, and juice.
  12. Use a pastry brush to glaze the scalloped side of each madeleine.
Yield: 12
Recipe from Tutti Dolci, but I must admit: their madeleines look significantly better that what I acheived.

No comments:

Post a Comment