Sweet, zesty and uncomplicated madeleines that are perfect for an afternoon treat with tea or coffee!
Ingredients
- ¾ cup all-purpose flour 100 g
- ¾ teaspoon baking powder 3 g
- ½ cup unsalted butter, melted 100 g
- Zest of 1 lemon
- 2 large eggs
- ½ cup granulated sugar 120 g
Glaze
- 1 ¼ cups icing sugar 150 g
- 2 tablespoon lemon juice or to taste, until thick but pourable
Instructions
- Mix the flour and the baking powder in a small bowl. In another bowl, mix the melted butter with the lemon zest.
- Whip the egg and sugar until it becomes lighter and fluffy.
- Then, fold the flour and butter mixture to the egg mixture and transfer it to a piping bag. Leave in the fridge for a minimum of 4 hours or overnight.
- Preheat your oven to 425°F.
- Prepare a madeleine mold and give it a coat of butter and flour if it's not nonstick or silicone.
- Fill the molds about three-quarters of the way - if you did it right, there should be no batter left from a 12-cavity regular madeleine mold.
- Bake in the oven at 425°F for 5 min then lower the temperature to 390°F and bake for 10 more minutes or until slightly golden around the edges.
- Do not over bake them, otherwise they become very dry.
- Release them from the molds while still warm and leave them to cool completely in a dry rack.
- Once cold, mix the icing sugar and the lemon juice on a small and deep bowl and dip the madeleines, shell facing down, and let them dry in the cooling rack before serving.
