As you might have noticed, I have gone gung-ho into madeleines. In fact, I think it’s going to be a regular feature on my blog for awhile: the quest to find a madeleine which satisfies Beardy Boyfriend. The original madeleines was criticised as being just a little too bland – Beardy Boyfriend broadly hinted that I give the lemon madeleine the next go. This one was given a higher rating, but Beardy Boyfriend expressed disappointment that these little cakes were best when warm and freshly removed from the oven – meaning that he ate 9/10s of the pan when fresh and the next morning, decided the remaining 10% were not as nice (and yet ate them all, obviously.) These would be absolutely lovely to serve with coffee after a meal if you’re having friends over. I’d prep beforehand and just pop them into the oven while eating dinner – it’s such an easy recipe and the credit you’ll be given will far, far outweigh the baking!
Lemon Zested Madeleines (from We Love Madeleines)
170g (3/4 cup) unsalted butter
A pinch (1/8 teaspoon) sea salt
130g (2/3 cup) granulated sugar
Zest of 1 lemon
1 teaspoon vanilla extract
90g (3/4 cup) plain flour
Brown the butter over low heat on the stove.
Add the pinch of salt into eggs and whisk briskly until the egg mixture has double or tripled in size.
Gradually mix in butter and granulated sugar.
Fold in lemon zest, vanilla extract and flour. Line a madeleine or mini-madeleine pan with butter and flour.