ΥΛΙΚΑ

3 eggs
90 gr granulated sugar
170 gr all-purpose flour
1 tsp baking powder
Zest of 1 lemon
120 gr melted unsalted butter + extra for greasing the baking dish
1 tsp lemon juice
¼ tsp salt
Glaze
120 gr powdered sugar
2 tsp water
2 tsp freshly squeezed lemon juice
Sprinkling
Coarsely ground pistachio

INSTRUCTIONS

1.In a small saucepan melt butter in low temperature.
2.In a bowl, sift and whisk flour and baking powder.
3.Brush the madeleine mold with melted butter. Then dust with flour, tap off any excess and place to the fridge while you prepare the batter.
4.With a hand held mixer whip the eggs with sugar and salt in medium to high speed until frothy and creamy.
5.Add gradually cooled butter and fold until it is incorporated.
6.Add lemon juice and zest.
7.Lastly, mix in flour gradually and fold with a spatula until combined.
8.Preheat the oven to 200o Celsius.
9.Cover bowl with cling film and put in the freezer for 10 minutes.
10.Remove madeleine mold from the fridge and batter from the freezer.
11.Mix batter slightly to get fluffy and add 1 tbsp in each dent. Do not spread.
12.Lower temperature to 175ο Celsius and bake for 10 minutes.
13.Remove from the oven, tilt madeleines out onto a cooling rack and let them cool.
14.For the glaze, in a mixing bowl stir powdered sugar, lemon juice and water until smoothly combined.
15.Dip madeleines in glaze from one side and sprinkle with pistachio.

Notes

  1. Eggs should be at room temperature.
  2. Butter should be cooled when incorporated to the batter.
  3. See the original recipe here: https://www.davidlebovitz.com/humpy-madeleine/

 

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