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