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My SCCC

Lemon Madeleines

Ingredients

5 Eggs
170 g granulated sugar
27 g brown sugar
2 g salt
Zest of 2 lemons
Zest of 1 orange

213 g AP flour
7 g baking powder                                                                 

201 g butter, melted
28 g honey

 

Method

  1. Melt the butter and honey together
  2. Whisk together the eggs, sugar, brown sugar, salt and zest
  3. Sift together the AP flour and baking powder. Whisk in.
  4. Whisk in the melted butter and honey.
  5. Chill batter.  (Overnight is better; if possible)
  6. Spray madeleine pans w/ pan spray.  Place batter in a pastry bag and bag into pans approximately 7/8 full.  Bake at 325 degrees in convection oven.