The batter needs to sit in the fridge overnight, however, that’s perfect for early morning baking. Simply stagger out and pour a cup of coffee while the oven preheats. 15 minutes later you have these lemony crisp delights.
1 1/2 cup (200g) Flour
2 teaspoons Baking Powder
Pinch of Salt
The Zest of One Large Lemon
1 1/2 sticks (200g) Butter (Melted & Cooled)
2 tablespoons Honey
1/4 cup (60ml) Milk
3 Large Eggs
2/3 cup (130g) Sugar
Mix the flour, baking powder, lemon zest and salt. Set aside.
Melt the butter on high in the microwave for about 1 minute then set aside to cool for about 5 minutes.
Add the honey and the milk to the melted butter and stir to combine.
In large bowl add the sugar and the eggs. Whisk (hand or electric) until light in color and fluffy.
Beat the butter mixture into the egg mixture, combine well.
Fold one half of the flour mixture into the egg/butter mixture. Fold the other half into the batter.
Cover and refrigerate for overnight.
It doesn’t look like enough, but it will fill the shell cup as it bakes.
Bake for 10-13 minutes.
I like my madeleines crisp and golden on the outside. In my oven that’s about 11-12 minutes baking time.
If you’d prefer yours to be lighter experiment with the baking time to see what your oven can do.
Invert the pan onto a cooling rack and give the bottom a little swat to de-pan. Allow to cool.
Serve with jam or as dessert with ice cream or stewed fruits.
Store at room temp covered with a tea towel (to keep them crispy) or in a air tight container.
Print this recipe? Lemon Madeleines