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Kangyou | 22-Apr-09 | Madeleine 瑪德蓮貝型蛋糕 | (196 Reads)

Lemon madeleine and egg yolk cookies are requested by my sis in law for Tzu Chi (慈济). 耕心福田 !

Beat egg and sugar about 5 minutes ! Picture

After 3 hours in fridge !PicturePicturePicturePicture

Lemon Madeleine 

  • 105 g superfine flour
  • 0.5 tsp double-acting baking powder
  • 2 large eggs, at room temperature
  • 100 grams castor sugar
  • Grated zest of 1 lemon
  • 1 tsp vanilla extract
  • 70 g unsalted butter, melted and cooled

Method:-

  1. Sift together the flour and baking powder and keep close at hand.
  2. Working in a mixer fit with the whisk attachment, beat the eggs and sugar together on medium-high speed until they thicken and lighten in color, 3 - 5 minutes.
  3. Beat in the lemon zest and vanilla.
  4. Fold in flour with spatula, followed by melted butter.
  5. Cover the batter with plastic wrap and chill for at least 3 hours or overnight.
  6. I used silicone and place it on a baking sheet for easy transportability. 
  7. Divide the batter among the molds, filling them almost to the top. Don’t worry about smoothing the batter, it will even out as it bakes. 
  8. Bake preheated oven - large madeleines for 11 to 13 minutes, small ones for 8 to 10 minutes, or until the cookies are puffed and golden and spring back when touched. 
  9. Allow the madeleines to cool on a cooling rack. They can be served ever so slightly warm or at room temperature.