So when I saw H baked these, I thought I will give hers a try.
Finally, I used my new silicone Madeleine mold that I actually bought it for another recipe but as usual, it has been sleeping quietly for a while.
This Mini Lemon Madeleine is so cute. Really bite size and I beginning to like it because I can just pop inside the mold. No crumbs drop!
The recipe did not indicate the lemon juice or zest used. So I just add in 1 tsp of lemon oil and 1 lemon zest.
Source
What you need:
10g honey100g butter, unsalted90g cake flour10g almond flour4g baking powder½ tsp salt2 eggs60g castor sugar1 tsp lemon oilzest of 1 lemon
Method:
Microwave butter until dissolved. Be mindful not to over heat too much or else it will split.
Mix in honey and set aside to cool.
In a bowl, sift cake flour, almond flour and baking powder.
In another bowl, whisk egg and sugar until combined.
Fold in the flour mixture until smooth.
Add in butter/honey in 3 additions, mixing well in each addition until shiny and smooth. Transfer to piping bag. Sealed.
Chill overnight.
Greased mold generously and dust with flour, remove excess. (Since I am using silicone mould, I omit this).
Let the chilled batter thaw until pipeable stage.
Preheat oven to 180℃.
Pipe batter into mold.
Bake for 12 – 15 mins or until golden. (I baked mine at 8 mins since it is mini)
Remove from mold immediately and cool on rack.
Enjoy!
