Madeleines

Name: Madeleines
Total time: 1800 s
Yield: 30 servings
Cuisine: American
Ingredients: 250 grams Fine white sugar; 4 medium Eggs; 250 grams Flour (sifted); 1 tsp Lemon zest (sugared); 1 tsp Vanilla extract; 250 grams Butter, melted and cooled; 1 as needed Butter or cooking spray to brush the mould; 1 Mould for baking madeleines

Christel Franken @cook_2937412

Madeleines

Christel Franken @cook_2937412

Madeleines

Saved

Ingredients

30 mins

30 servings

250 gramsFine white sugar
4 mediumEggs
250 gramsFlour (sifted)
1 tspLemon zest (sugared)
1 tspVanilla extract
250 gramsButter, melted and cooled
1as needed Butter or cooking spray to brush the mould
1Mould for baking madeleines

Saved

Steps

30 mins

1

Sift in the flour and then fold it in gently until it's just combined. Try to keep as much volume as you can.
2

Whisk together the sugar and eggs until it becomes pale in colour and more than doubled in volume. The mixture will go thicker and the whisk must leave a trail. You can use a handheld whisk or a kitchenaid or similar machine.
3

Pour in the butter and the flavourings and mix gently until just combined.
4

Brush the madeleine mould with a little leftover melted butter or use the cooking spray. Put a spoonful of mixture in each mould, take care not to overfill them, the mixture should lie in the middle of the mould.
5

Now you have to rest the mixture. It can rest for 10 minutes up to 24 hours. Heat the oven to 220?C.
6

Bake for 10-12 minutes until golden brown around the edges. Keep an eye on them! Take them out to cool on a wire rack.
7

Check if the mould needs extra butter/cooking spray and repeat until you are out of mixture. This recipe makes 25-30 madeleines (depending on the size of your mould).
8

Adapted from Anna in the kitchen - http://annainthekitchen.wordpress.com/2010/02/04/easy-madeleines/