These elegant and summery Lemon Madeleines are a pure delight to make. They are exquisitely pretty and have a wonderful buttery lemony taste!
Author: Natasha Minocha
1cupAll purpose flour
1/8tspsaltLeave this out if using salted butter
1/3cupRaw sugar, powderedI powdered the sugar in my coffee grinder
2Eggs, at room temperature
90gmsButter, melted and cooledI used salted butter
Lemon zest and chopped pistachio for garnishing
Sift the flour, salt and baking powder in a bowl.
In a small bowl, mix the lemon zest and sugar with your fingertips till the sugar is fragrant and moist.
Beat the eggs and sugar till pale and thick, doubled in volume. Whisk in the lemon juice. Now gently fold in the flour mixture, followed by the butter. Please don't over mix.
Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
When you're ready to bake, preheat your oven to 200C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 12 -15 minutes or until they are golden and tops are springy to touch.
Turn them out on a cooling rack. Cool completely. Dip each madeleine halfway into the lemon glaze. Immediately top with chopped pistachios and lemon zest. Let these set for a few minutes and serve. Enjoy!