Lemon madeleines
 
Prep time
Cook time
Total time
 
I could talk about Proust and his love and affection for these cakes—I could talk about how well these go with a cup of tea, but all that has been very well covered many times before. For me, these little cakes are brilliant, because the batter can be prepared a couple of days in advance and then baked in no time at all—the perfect prepare-ahead recipe. They are also really versatile. I have flavored them in all sorts of ways, from mixing cacao nibs into the batter to using a blood orange glaze, and even dipping them in tempered chocolate. To get that characteristic shape there are a few things you can do to help. Firstly, chill the batter for at least 3 hours and chill the madeleine pan for an hour before baking. Secondly, don’t overfill the mold, as this will result in a plain, domed madeleine without that classic hump. And thirdly, baking at a relatively high temperature also helps.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 12
Ingredients
  • 2 extra-large eggs
  • ½ cup / 100g superfine sugar
  • ¾ cup / 100g all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 3 ½ ounces (scant 1 stick / 100g) unsalted butter, melted and slightly cooled, plus extra for greasing
  • For the lemon glaze
  • Zest and juice of 1 lemon
  • 1 cup + 2 tablespoons / 160g powdered sugar, sifted
Instructions
  1. Put the eggs and the sugar in a large bowl, and using an electric mixer, beat until thick and pale, about 6 to 8 minutes.
  2. Put the flour and baking powder in a separate bowl and beat together to combine. Sift a third of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in two additions in the same way.
  3. Take a large spoonful of the batter and add this to a small bowl along with the butter, mixing them together to lighten the butter.
  4. Pour the butter mixture into the batter and gently fold together to combine.
  5. Press a sheet of plastic wrap onto the surface of the batter, then put it in the refrigerator to chill for at least 3 hours before baking. (The mixture can be chilled for up to two days at this stage.)
  6. To make the lemon glaze, put the lemon juice, zest, and powdered sugar in a medium bowl and mix together using a wooden spoon until you have a smooth, pourable glaze. Press a piece of plastic wrap onto the surface of the glaze until needed—this will help to prevent it from forming a crust.
  7. An hour before baking, grease a 12-hole madeleine pan very well and dust with a little flour, tapping out the excess. Transfer the pan to the freezer to chill.
  8. Preheat the oven to 425°F.
  9. When you are ready to bake, spoon the batter into the madeleine molds. You don’t need to spread it out, as this will happen as the madeleines bake.
  10. Bake for 8 to 10 minutes until the edges have started to brown.
  11. Remove from the oven and immediately turn out onto a wire rack. Let cool for 10 minutes, before dipping into the glaze, coating fully.
  12. Allow the excess to drip back into the bowl before setting on the wire rack, set over a piece of parchment paper, to set.
  13. These are best served as close to baking as possible—they are great the day they are baked.
Recipe by eat. live. travel. write. at https://www.eatlivetravelwrite.com/2015/10/book-review-patisserie-made-simple/