Lemon Madeleines
Ingredients
100g butter
100g flour (95g all-purpose flour + 5g cornstarch)
75g sugar
1/4 tsp salt
4g baking powder
Zest of one whole lemon
1 tsp lemon juice (optional)
Yields 20–24 madeleines
Instructions
1. Butter the mold and keep it in the fridge for hardening.
2. Prepare the lemon zest. Combine it with sugar and set aside.
3. Melt the butter and let it cool while preparing the batter.
4. Lightly whisk the egg, and then add in the sugar and lemon zest mixture.
5. Sift flour and baking powder into the egg mixture. Add in the melted butter and mix until the batter is smooth and shiny.
6. Leave the batter in the fridge for at least 1 hour to thicken.
7. When ready to bake, preheat the oven to 355°F.
8. Sift flour over the buttered mold and tap away the excess, leaving a light coat of flour over each cavity.
9. Scoop the batter into the mold, covering about 80% of each cavity (~1 tbsp per madeleine).
10. Bake for 12 minutes and transfer onto a cooling rack. For best enjoyment, bake fresh and consume within the same day.
