Café Gramercy · Annette’s Recipe Box
Annette's Lemon Madeleines
The little bump on top is the sign of a madeleine made properly. Cold batter and a hot oven, and up it comes.
Ingredients: 2 large eggs · 100 g (½ cup) sugar · 100 g (¾ cup plus 1 tablespoon) flour · 4 g (1 teaspoon) baking powder · zest of 1 lemon · pinch of salt · 100 g (7 tablespoons) butter, melted and cooled · a little extra soft butter and flour for the molds
Method
- Whisk the eggs and sugar until pale and thick. Fold in the flour, baking powder, salt, and lemon zest, then the melted butter, gently, until smooth and glossy.
- Cover and chill the batter at least an hour, overnight if you can. The cold is what gives you the lovely hump, so let it rest and it rewards you.
- Butter and flour the madeleine molds well. Spoon the cold batter in, about three quarters full. Leave it as it is; it spreads itself.
- Bake at 210°C (410°F) for 9 to 11 minutes, until the edges are golden and the center has risen into its proud little peak. Turn them out at once, and eat them warm.