Lemon madeleines

By Drum Digital
13 June 2016

A must-try recipe and a perfect marriage of sweet and sour.

By Hope Malau

Makes: 15

Preparation: 10 min

Cooking: 15 min

40 g butter

150 ml flour

2,5 ml (½ t) baking powder

125 ml (½ c) castor sugar

1 egg

15 ml (1 T) milk

5 ml (1 t) vanilla essence

zest of ½ lemon

Lemon sauce

juice and zest of 1 lemon

60 ml (¼ c) icing sugar

Preheat the oven to 160 °C. Butter madeleine moulds, coating well.

  1. Melt the butter in a small saucepan and cook until brown. Sift the flour, baking powder and sugar into a bowl.
  2. In a separate bowl, whisk the egg with the milk. Pour this into the flour mixture and whisk until combined, then add the vanilla and whisk again. Gradually pour in the browned butter and whisk well, then whisk in the zest. Allow the mixture to rest for 1 hour in the fridge.
  3. Spoon the mixture into the moulds and bake for 15 minutes, or until golden brown.
  4. Tap the madeleines out of the moulds onto a rack to cool briefly.
  5. Lemon sauce: In a pot over medium heat add the ingredients and simmer for 3 minutes or until slightly reduced. Spoon the sauce over the madeleines and leave to set.

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