French Madeleines

Someone coming over for afternoon tea?  This is a great recipe to have up your sleeve.  Make the batter up to 2 days before and bake for just 12 mins and they are ready and delicious!

There are many variations to the recipe, but this is the classic lemon and vanilla.  You can store the mixture in the fridge for up to 2 days.  The amounts are not in metric, because that is the original recipe I have.  You do need a madeleine tin for this one.

Ingredients

4oz butter
2 teas vanilla extract
1-1/2 teas lemon zest, finely grated
1 cup flour
1-1/4 teas baking powder
1/4 teas salt
3 large eggs (room temp)
3/4 cup castor sugar (scant cup)
icing sugar for dusting

Method

Melt the butter of medium heat, they reduce to low and continue to cook until all the milk solids are brown and sink to the bottom (about 10 mins.  DO NOT walk away).  Place in a small bowl to cool, add the lemon zest and vanilla.

Mix the flour, salt and baking powder together.

In a stand mixer, beat the eggs at medium while gradually adding the sugar, once the sugar is dissolved increase to high speed.  Whip until the mixture is very pale and thick.  This takes about 5 minutes.

Turn off the mixer and fold in the flour mixture slowly.  Then fold in the butter mixutre.

Cover with cling wrap so that a skin does not form and place in refrigerator.

When you are ready to bake:

Preheat the over to 375F for about 30 minutes.  Brush the madeleine moulds with butter then lightly dust with flour.  Place about a dessertspoon-full of the mixture into each mould.  Do not spread the batter or overfill.

When lightly golden brown, place a tea towel on the bench, tap the pan on the bench and the madeleines will fall out.  Dust with icing sugar and serve immediately and enjoy.