April 22, 2017

Lemon Madeleines

 

In today’s post we are giving you a recipe for lemon madeleines. The perfect delicacy for a spring afternoon. You fall in love with them at the first sight. Lovely, petites madeleines with lemon curd for your iced tea and lemonade on a spring afternoon.

 

Lemon Madeleins recipe by Rachel Khoo

 

 

L E M O N   M A D E L E I N E S  
(24 madeleines)

 

I N G R E D I E N T S

 

||Madeleines
3eggs
120 grams sugar
200 grams all-purpose flour
10 grams baking powder
zest of 1 lemon
20grams honey
4 tablespoons milk
200 grams butter, melted
icing sugar, for dusting (optional)
||Lemon curd
2 lemons
2 eggs, beaten
150 grams sugar
100 grams butter, cold
1 tablespoon corn flour

 

Lemon Madeleins recipe by Rachel Khoo

 

M E T H O D

 

||Madeleines: Firstly, beat the eggs with the sugar until pale and fluffy. In another bowl mix flour, baking powder and lemon zest. Then mix milk, honey and cool melted butter. Pour it in the eggs mixture. Lastly, fold the flour mixture into the eggs mixture using a spatula. Cover the bowl with a cling film and let it rest in the fridge for some hours or -best- overnight.
The next day or a some hour later, the batter is ready to use. Madeleines are traditionally shell shaped. If you don’t have one, bake them in a muffin tin. We believe that what makes them really special it’s their shell shape. Read below about our madeleines silicone mat.
Butter and flour your tin and refrigerate it for 5-10 minutes. Fill each shell using a spoon. Don’t overfill them cause they tend to spread a little.

The baking part is kinda tricky. Bake them for 5 minutes in a preheated 190C oven. Then turn off the oven while they are still inside. Lastly, turn the oven on to 160C and bake for further 5 minutes. Transfer them to a cooling rack.Repeat the same baking as for the first batch.

 

||Lemon curd: In a small saucepan, in medium heat, pour the lemon juice, lemon zest, sugar,  corn flour and eggs. Stir continually until the curd thickens. Be careful! The eggs shouldn’t become scrumbled. Stir well! When it thickens, add in the cold butter and stir again. Reduce heat and let it simmer.Sift the curd, to avoide any lumps or cooked egg. Let it cool.Using a piping bag, fill the madeleines with some lemon curd. Dust with a lot of icing sugar and serve it with fresh fruit.

 

 

   Natbees edit-25

 

 

Bon appetit!

 

Sophia from Oh my deer

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