One of my favourite simple n’ easy things to make when I have too many lemons is madeleines - because my husband adores them! We often get lemons from his lovely colleagues from work, so when life gives you lemons - make madeleines (and dip them in lemon curd)! This recipe is adapted from Thomas Keller’s Bouchon Bakery Cookbook, which was gifted to me by a dear friend when I opened my cafe.
Makes twelve, from a standard 12-mold madeleine tin.
Ingredients
68g plain flour
2.2g baking powder
2 eggs
55g caster sugar
55g unsalted butter, at room temperature + extra to grease pan
9g soft brown sugar
9g honey
rind of one lemon
Method
The day before baking, sift flour and baking powder together in a bowl twice. In a mixer, whisk together caster sugar and eggs on the whisk attachment until mixture doubles in volume & becomes a very light orange colour. In a pot melt the butter, sugar, honey & lemon rind. Carefully, fold half the dry ingredients into the egg and sugar mixture; before adding the remaining dry ingredients when mixture has been just combined. Pour warm butter mix into the batter & fold until smooth. Cover batter & refrigerate overnight.
When you’re ready to bake, preheat the oven to 170 degC & brush madeleine pan w melted butter. Refrigerate the tin to harden the butter before transferring batter into tin. You can use a table spoon or piping bag. Bake for 7-8 minutes until the tops are slightly brow or a skewer comes out clean when put into madeleine. Remove from mold immediately & serve warm - I like to dip mine in lemon curd!
Madeleines are best eaten on the day of baking, but you can keep them in an airtight container for up to three days. Re-heat gently before eating so they’re soft & delectable again!
