French Madeleines – Shell shaped butter cakes that are dusted with powdered sugar. These delicate cakes are perfect with a hot cup of tea!
- 2 ounces granulated sugar
- Zest of 1 lemon
- 9 ounces butter
- 9 ounces granulated sugar
- 5 whole eggs
- 4 egg yolks
- 7 ounces of all-purpose flour
- 1 teaspoon salt
- 2 tablespoons brandy
- 2 tablespoons powdered sugar
- Preheat oven to 350 degrees.
- Grease a Madeleine pan with softened butter.
- In a small bowl with 2 ounces of sugar, add the lemon zest. Press and stir with a spoon to combine and infuse the sugar with the lemon flavor.
- In a saucepan over medium heat, add the butter. Melt slowly.
- Add the sugar and stir until the sugar starts to melt.
- Add the eggs and stir briskly so it does not scramble the eggs.
- Add the flour, salt, brandy, and lemon sugar. Continue to stir.
- Stir continuously until the mixture is smooth and it starts to thicken.
- Once the batter thickens, you can strain through a sieve if it has any clumps. However, this will remove some of the lemon zest.
- Pour the batter into a bowl with a pouring spout.
- Fill the mandeleine pan by pouring the batter into each shell 2/3 full.
- Bake for approximately 9 – 10 minutes or until a toothpick comes out clean. Cakes should be cooked but not browned.
- Remove the madeleines from the pan by turning it over onto a rack.
- Allow to slightly cool. Dust with powdered sugar.
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