Lemon Vanilla Madeleines


INGREDIENTS

  • 2 eggs, plus one egg yolk
  • 3/4 cup (5 ounces) granulated sugar
  • 1 teaspoon vanilla bean paste, or vanilla extract
  • zest of half a lemon
  • 1 teaspoon lemon juice
  • 1 cup (5 ounces) all-purpose flour, sifted
  • 1/4 teaspoon baking powder
  • 10 tablespoons (5 ounces) melted butter
  • 2 tablespoons powdered sugar


INSTRUCTIONS

  1. Preheat the oven to 375 degrees and grease the wells of the madeleine pan with butter.
  2. In a medium bowl, beat eggs with an electric hand mixer until they are pale yellow and fluffy, about 2-3 minutes.  Add sugar and blend.  Add vanilla paste, lemon zest, and lemon juice and blend again.
  3. In a separate bowl, sift together flour and baking powder.  Add the flour mixture to the batter and gently fold it in by hand.
  4. Slowly pour in the melted butter and fold the batter gently by hand until completely incorporated.
  5. Spoon the madeleine batter into each of the prepared wells, filling them 80-90 percent full.  Or you can fill a piping bag with the batter and pipe them through a large tip into each well.  Tap the pan on the countertop to settle the batter and release air bubbles.
  6. Bake at 375 degrees for 8-9 minutes or until edges are golden brown and tops of the cakes are just dry and springy to the touch.
  7. After cooling in the pan for 1-2 minutes, invert the pan and cool the madeleines on a cooling rack before dusting with powdered sugar if desired.

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