Recipe: Citrus Madeleines
Serve these madeleines with Brad's Irish Fog
- 3 eggs
- 1/2 cup sugar
- 1 tbsp brown sugar
- 2 lemons, grated zest of
- 1/4 cup butter, plus 1 tbsp
- 1 tbsp honey
- 3/4 cup flour
- 1 tbsp baking powder
- 1/4 cup icing sugar, for garnish
Makes: 24 servings
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 25 minutes
Preheat oven to 350°F (180°C). Generously brush madeleine moulds with butter.
In a large bowl, whisk together eggs, sugars and lemon zest until doubled in volume. Melt butter with honey and set aside. In a separate bowl, whisk together flour and baking powder; whisk into egg mixture. Whisk in melted butter and honey. Spoon batter into each mould of the madeleine pan.
Bake in centre of oven for about 10 to 12 minutes until edges are golden brown or until cakes spring back when pressed lightly. Loosen with tip of knife. Invert onto rack and let cool. Sprinkle lightly with icing sugar.
The batter can be prepared up to 48 hours in advance and kept in the refrigerator until ready to bake. If the batter has been kept chilled, add 4 to 5 minutes to the baking time.
Makes about 2 dozen, depending on the size of the moulds.
Adapted from Dale MacKay, executive chef at ensemble restaurant in Vancouver