Easy and Moist Madeleines

Name: Easy and Moist Madeleines
Cuisine: American
Ingredients: 100 grams Cake flour; 3 grams Baking powder; 100 grams Butter; 90 grams Sugar; 2 Eggs; 1 Lemon juice

cookpad.japan @cookpad_jp

I have been trying to master basic sweet recipes. This is one that came to mind.

In Step 5, you can let the batter rest in the refrigerator overnight. The final result will be a lot better. Recipe by ROCKANA

I have been trying to master basic sweet recipes. This is one that came to mind.

In Step 5, you can let the batter rest in the refrigerator overnight. The final result will be a lot better. Recipe by ROCKANA

cookpad.japan @cookpad_jp

I have been trying to master basic sweet recipes. This is one that came to mind.

In Step 5, you can let the batter rest in the refrigerator overnight. The final result will be a lot better. Recipe by ROCKANA

I have been trying to master basic sweet recipes. This is one that came to mind.

In Step 5, you can let the batter rest in the refrigerator overnight. The final result will be a lot better. Recipe by ROCKANA

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Ingredients

100 gramsCake flour
3 gramsBaking powder
100 gramsButter
90 gramsSugar
2Eggs
1Lemon juice

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Steps

1

If you use good eggs, it'll taste better. Melt butter completely in the microwave or over a bowl of hot water.
2

Beat eggs and sugar well in a bowl with a whisk.
3

Combine flour and baking powder and sift into the bowl. Mix well with a rubber spatula.
4

When everything has blended well, add melted butter in batches and mix well each time. Aim for a shiny batter. If you're adding lemon juice, do so here.
5

Fill the moulds up to about 80 - 90% full and let them sit in the fridge for around 1 hour. You can bake them straight away, but the batter will settle better if you let them rest.
6

Bake for 17 minutes in a 355F/180C oven. When they have risen and have a nice golden colour, they're done.
7

Let cool and leave them overnight. They're ready when they're nice and moist. For a grown-up taste, brush on a bit of liqueur when they're baked.
8

Another version. Make with 90 g cake flour and 20 g matcha for Japanese-style madeleine cakes. Sift during Step 3.