Elegant madeleines, dipped in finger-licking lemon glaze, make for an irresistible dessert. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Dessert
Time 2h25m
Yield 24 madeleines
Number Of Ingredients 10
Steps:
- For the madeleines:.
- Melt the butter in a small saucepan over low heat.
- Beat the eggs with the sugar in a bowl until pale, about 5 minutes. Add the lemon zest and juice and the vanilla. Stir in the flour and baking powder, and then the melted butter.
- Butter and flour two 12-cookie madeleine molds. (Traditionally, these have the shape of small shells.) Pour the batter into the molds, filling them three-quarters of the way. Refrigerate for at least 2 hours.
- Preheat the oven to 425 degrees F (220 degrees).
- Bake the madeleines for 5 minutes, then turn down the oven temperature to 350 degrees F (180 degrees C) and bake until golden brown and puffed in the center, about 10 minutes more.
- For the lemon glaze:.
- Mix the confectioners' sugar and lemon juice in a bowl. Before serving, dip the top of each madeleine in the lemon glaze. Garnish with lemon zest.
- Cook's Note:.
- Letting the batter rest in the refrigerator and then baking them at a high temperature will help the madeleines rise.
Nutrition Facts : Calories 0.9, Carbohydrate 0.3, Sugar 0.1
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