|If the madeleines do not impress, there is always the pretty recycled box.|
Makes 20 madeleines.
I made these madeleines without realizing that I was running out of butter. Horror ! Even with 30% less than the usual amount of butter, these turned out quite decently. The proof ? The entire box of 15 was eaten up in less than 20 minutes.
Good thing I saved 5 for myself. One can never overplan.
100 grams unsalted butter, melted
130 grams all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 medium eggs, at room temperature
90 grams granulated sugar
1 teaspoon lemon zest
powered sugar for dusting
Melt butter and leave to cool.
Mix flour, baking powder, salt in a bowl. Whisk to combine.
Beat eggs until volume triples.
Sift dry ingredients over eggs, in 3 batches, folding in the flour with every batch.
Scoop a spoonful of batter and mix with the melted butter. In 3 batches, pour butter mix into the mixing bowl, folding in with every batch.
Chill for an hour or more, to firm up batter.
Preheat oven to 190C
Grease madeleine pans and dust with flour. Shake off excess flour.
Scoop batter into pan, 2/3 full for every madeleine.
Bake at 190C for 10 minutes until madeleine are light tan.
Invert the pan and tap out the madeleines. Cool .
Dust with a layer of powdered sugar.