I have made these madeleines quite a few times, and I thought that this time I would most definitely post the recipe for YOU! There are two ways to make this recipe, the first one is you make the complete batter and add in the melted/burnt butter and let it sit for about and hour to overnight, but I have tried it a few times, and it has never come out well for me, and I like to stick to what I know. If that recipe works for you, then I encourage you to continue using that. With this recipe, you make the batter, fold in the butter carefully until it is well incorporated, and pipe immediately into your madeleine tray. That way, you can also eat them on the same day ;)
I love making them, because they not only look divine but they require little time and only some effort when you make them. I find this recipe to be quite full proof, and more often than not, I have had successes with them! I like to dip mine in white or dark chocolate, for a bit of a bougie look and it always adds some great flavour.
So here is the recipe and if you have any questions, please do not hesitate to ask me, by leaving a comment or sending me an email. Have a wonderful week friends!
1 1/2 tsp. vanilla essence
2 lemons, zest
1/2 cup of plain flour
1/3 cup white sugar
1/4 cup butter
Extra butter and flour for greasing your madeleine tray
A pinch of salt
Melt the butter in a pan, until it starts to go slightly brown and remove, and then set aside.
Preheat your oven to 190 C, melt about 3 tbsp. butter and use that to brush on to the madeleine tray, dust with flour, and then tap excess flour out.
Whisk together, the egg, salt and . Once it starts to lighten a bit, add in the sugar, and whisk on medium to fast until the batter becomes thick and when you remove the whisk from the batter, it trickles off the whisk into the bowl, this is called ribbon stage. It should take about 5-10 minutes to to get to this desired consistency.
Thereafter, sift in the flour in three inclusions, the batter will sink a little.
Then add in the zest and butter (around the edges of the batter, and fold in quickly, but do not over fold.
Pipe to 3/4 full of the madeleine tray, and bake for 10-12 minutes. Once done, remove from the mould and set aside to cool, and then enjoy!