Madelines
Tenshi Hinanawi edited this page Apr 19, 2012
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1 revision
for ~24 madeleines
- 2 eggs
- 125g of butter
- 150g of sugar
- 150g of flour
- 1/4th teaspon of baking powder
- a zest of lemon
- a McCann tin
- slowly melt the butter and use a brush to spread some on the tin
- put the buttered tin in a fridge to set the butter, spread some flour on it and remove excedent
- in a bowl, strongly work the sugar in the eggs with a wooden spoon
- the mix should turn white
- mix flour and baking powder together separately
- alternatively add, spoon by spoon, butter and flour to the eggs
- add the lemon zest
- pour dough in each of the tin spots, only filling them to the 3/4th, the dough must not flow out of them
- put the tin in the middle of a preheated oven on middle-high settings
- once well grown and orange, take out of the oven and remove from the tin on a pastry tray
- re-do until you are out of dough
- the bigger the madeleines, the lower the oven setting and the longer the baking