I make madeleine again, and if you love the taste of butter and egg, you might make it again and again, like me. This time the madeleine comes in little cup so even you don’t have the traditional pans, you can make the madeleine too.
This time the recipe is coming from the cute little book name: SNOOPY お菓子はじめてBOOK (Start making the sweet thing). Actually I got this book for almost 4 years now, the book is a supplement book from the Japanese magazine name: レタスクラブ.
I always want to to try any madeleine recipe which I come across in any books. Some are good, some are terrible (really, I have to use this word, and don’t worry you don’t have a chance to see it in my blog, haha).
But for this time, this little madeleine is good. The honey and lemon zest give this little cake great fragrance. It’s very easy to make. You will find it easy to prepare the batter a head and keep it in the fridge for up to 1 day before baking the madeleine.
For the pans, I suggest put them in the refrigerator before baking too. So, the batter will pop up nicely when you put the batter into the oven. And don’t forget to butter and flour the pan heavily, because the batter will be very sticky.
Honey and Lemon Madeleine
Make 15 pieces (5cm sizes) Madeleine
||eggs, at room temperature
||superfine white sugar
Melt the butter and allow it to cool while making the batter.
Sift the flour and baking powder together in to a medium bowl and set aside.
Put egg in a bowl, beat the eggs at medium-high speed and gradually add the sugar until the mixture has tripled in volume and forms a thick ribbon when lifting the beaters. Add the honey and beat to combine.
Add the lemon zest and whisk to combine.Pour the flour and, using a large whisk, mix the flour mixture and egg together, the mixture will be crumble.
Add melted butter into the flour mixture (little by little 5-6 times) mix until smooth do not overmix. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C. Generously butter 15-small pans (5 cm). Dust the molds with flour and tap out the excess. (Make sure the pans are well greased, the Madeleine will stick like crazy and hard to remove.)
Drop a generous tablespoonful of the batter into the center of each prepared mold.
Bake the madeleines for 18-20 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake, or they will be dry.
Remove the pans from the oven and release the madeleines. Transfer the madeleines to wire racks to cool.