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Madeleines

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Crispy, lemon-scented and baked hats – pastry from moulds according to a traditional French recipe.

Ingredients:

100 g of caster sugar 100 g smooth flour /tr>

100 g butter 1 tbsp lemon juice 1 tsp baking powder 2 pieces of egg lemon zest from half a lemon pinch of salt And further: madeleine molds

Progress:

1. Pre-melt the butter and let it cool
2. Beat the eggs and sugar until light and foamy, add the lemon juice
3. Using a spatula, gently fold in the flour mixture, salt, baking powder and lemon zest
4. Beat well and slowly add the cooled butter in a fine stream, stirring constantly
5. Cover with cling film and refrigerate for about 2 hours
6. Fill buttered moulds to about 2/
3 with the rested and then well mixed batter and bake in a preheated oven at 200 °C for about 5 minutes
7. Then turn down the heat and bake for about 5 minutes at 150-160 °C – keep an eye on it
8.

Recommendation:

If you don’t have moulds for the madlenkas, Christmas paw moulds or small cupcake moulds will work well.

Note:

Recipe from Cooking with Tom, photo and text by Jana Šenkyříková.