Lemon Madeleines

These lemon madeleines are super sweet, light and airy with an amazing buttery lemon flavour! They not only require few basic ingredients but the right technique in order to succeed.

Prep:
10 Minute
rest:
CHILL:
1 Hour 20 Minutes
RISE:
Cook:
15 Minute
TOtal:
1 Hour 45 Minutes

Ingredients

  • About 3/4 cup (100 g) all purpose flour
  • 1 tsp (5 g) corn flour/corn starch
  • 2 eggs. Medium size (without shell=102 g), at room temperature
  • About 1/2 cup(100 g).Butter  melted
  • 3/4 tsp (3 g).  Baking powder
  • Zest of one lemon
  • 1 tsp lemon juice
  • 1/4 tsp vanilla extract
  • 1/2 cup(100 g) castor sugar
CHOCOLATE COATING
  • 200 g white chocolate
  • few drops of yellow gel food colour (according to your colour preference)
  • 1/2 tsp coconut oil

Instructions

FOR MADELEINES
  1. Melt the butter (don’t boil).Once melted, set aside.
  2. Sift all purpose flour, corn starch and baking powder in a bowl and set aside.
  3. Mix together zest of 1 lemon and sugar.
  4. In a bowl, with a hand whisk, whisk the eggs (1 minute), add castor sugar+lemon zest and mix well until well combined (about 1 minute). Add vanilla extract, lemon juice and mix it in.
  5. Gently mix the dry ingredients into the wet ingredients until just combined.
  6. Now carefully add the melted butter in two batches and gently fold in into the batter.
  7. Cover the batter and refrigerate it for 1 hour.
  8. Lightly grease the pan with melted butter and place the silicon madeleine mould in the fridge.
  9. Once there is about1 hour, fill 3/4 of the  each cavity of mould with batter by using spoon, tap the pan to remove air bubbles in the batter.
  10. Bake in the preheated oven(fan) at 170C for 5 minutes then at 160C for 8-10 minutes or until edges begin to become little golden and crisp and the signature hump has appeared.
  11. Rotate the pan halfway through baking.
  12. Let madeleines cool slightly in the mould then transfer to wire rack to cool completely.    
CHOCOLATE COATING‍
  1. Wash and dry the madeleine mould.
  2. Melt the white chocolate in the microwave for 20 seconds then 15 seconds until melted completely, stir in between. Add yellow food gel colour and melted coconut oil, stir until well combined.
  3. Fill the half of each cavity and place a Madeleine on top, gently press it down, put them into the freezer to set for 15-20 minutes.
  4. Once set, gently remove from the mould and enjoy. Lemon madeleines are best served within an hour of baking.
RECIPE NOTES
  1. These are best served within a day of baking.
  2. I don’t recommend freezing them because you will loose their texture and they will dry out very quickly.
  3. If you want to keep them in the fridge, keep   in an airtight container and will be five up-to 2-3 days only.