{"id":3189,"date":"2015-01-30T09:35:17","date_gmt":"2015-01-30T14:35:17","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=3189"},"modified":"2015-01-30T09:35:17","modified_gmt":"2015-01-30T14:35:17","slug":"lemon-madeleines","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=3189","title":{"rendered":"Lemon Madeleines"},"content":{"rendered":"

I’ve made Madeleines few times before . And i remember the very first time i was skimping on buttering the mold and ended up ruining madeleines . But they all turned out nice as far as i can remember .<\/p>\n

Fast forward , the other day i decided to try this recipe from Baking Chez Moi book that my hubby ordered for me around Christmas time . I did mention i wanted this book , i like Doris Greenspan’s cook book , so i figure i might enjoy her french baking book just like the french cook book . The first recipe i tried was the marble cake , it was good but quite heavy and a little on the dry side .<\/p>\n

This time my choice landed on Lemon Madeleines , i barely have anything in the fridge so my ingredients were quite limited . Lemon madeleines doesn’t even need many ingredients just butter , flour , sugar , egg , and lemon . Funny thing , you don’t even use the lemon juice , just the zest !<\/p>\n

I followed the recipe to the T , lemon madeleines that i made before this , didn’t take this long . Okay the batter didn’t take long to put together BUT .. the waiting period was total of 2 hours !! So after making the batter , i had to chill it for an hour in the fridge , guess you can always try to get the batter ready even a day before if you want to save time . Then i would spoon the batter into the molds and again i had to chill it for another hour in the fridge .<\/p>\n

And how long to bake them ? Only 10 minutes in my convectional oven ! LOL .. all of the waiting .. and only 10 minutes baking time , oh and did i mention only produced 12 madeleines ? LOL .. but totally worth it ..<\/p>\n

The madeleines was all puffed up i never seen it that huge ! I opened my oven and i was there .. scream in delight .. it is huge !!!!!! My husband laughed and laughed .. for me getting so excited to see my madeleines look so good .<\/p>\n

\"madeleines1\"<\/a><\/p>\n

But anyway here is the recipe :<\/p>\n

1 lemon<\/p>\n

1\/3 cup of sugar<\/p>\n

90 grams \u00a0of all purpose flour<\/p>\n

1 tsp. of baking powder<\/p>\n

a pinch of salt<\/p>\n

1 tbsp. of honey<\/p>\n

2 large eggs , room temperature<\/p>\n

1 stick of melted butter , warm melted butter<\/p>\n

1 tsp. of vanilla<\/p>\n

2 tbsp. of whole milk ( i used 1 % since i don’t have whole milk )<\/p>\n

1. In a small bowl mix the all purpose flour , baking powder and salt , whisk well , set aside .<\/p>\n

2. In a larger bowl , mix the sugar and lemon zest , rub with your fingers until the sugar mix with the zest and becomes moist . At this point , basically the whole kitchen smells like lemon LOL<\/p>\n

3. Once you’re ready , beat the sugar and 2 eggs vigorously , or use standing mixer , and about 2-3 minutes it will look very pale and double in size . Then add vanilla and honey , mix well .<\/p>\n

4. FOLD in the flour , do not beat with mixer , use spatula or wooden spoon , carefully and gently , then add the warm butter , fold in carefully and add the milk .<\/p>\n

5. Chill the batter in the fridge , cover the batter with plastic wrap directly onto the batter , chill an hour . Once you’re ready butter the madeleine mold and flour it , and remove excess flour . Spoon a dollop of the batter into the pan , chill for another hour .<\/p>\n

6. Preheat oven to 400 F , throw in a large cookie sheet , once the oven is ready place the madeleine pan on top of the cookie sheet . Bake 10-12 minutes , you might need to bake it longer , my oven is convectional so it’s quicker , and to see if madeleine is ready , touch the puffy part , if it springs back then it’s ready to be taken out . Tap the pan into the counter and carefully remove madeleines immediately . Sprinkle with powdered sugar<\/p>\n

\"madeleines\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve made Madeleines few times before . And i remember the very first time i was skimping on buttering the mold and ended up ruining madeleines . But they all turned out nice as far as i can remember . Fast forward , the other day i decided to try this recipe from Baking Chez Moi book that my hubby ordered for me around Christmas time . I did mention i wanted this book , i like Doris Greenspan’s cook book , so i figure i might enjoy her french baking book just like the french cook book . The first recipe i tried was the marble cake , it was good but quite heavy and a little on the dry side . This time my choice landed on Lemon Madeleines , i barely have anything in the fridge so my ingredients were quite limited . Lemon madeleines doesn’t even need many ingredients just butter , flour , sugar , egg , and lemon . Funny thing , you don’t even use the lemon juice , just the zest ! I followed the recipe to the T , lemon madeleines that i made before this , didn’t take this long . Okay the batter didn’t take long to put together BUT .. the waiting period was total of 2 hours !! So after making the batter , i had to chill it for an hour in the fridge , guess you can always try to get the batter ready even a day before if you want to save time . Then i would spoon the batter into the molds and again i had to chill it for another hour in the fridge . And how long to bake them ? Only 10 minutes in my convectional oven ! LOL .. all of the waiting .. and only 10 minutes baking time , oh and did i mention only produced 12 madeleines ? LOL .. but totally worth it .. The madeleines was all puffed up i never seen it that huge ! I opened my oven and i was there .. scream in delight .. it is huge !!!!!! My husband laughed and laughed .. for me getting so excited to see my madeleines look so good . But anyway here is the recipe : 1 lemon 1\/3 cup of sugar 90 grams \u00a0of all purpose flour 1 tsp. of baking powder a pinch of salt 1 tbsp. of honey 2 large eggs , room temperature 1 stick of melted butter , warm melted butter 1 tsp. of vanilla 2 tbsp. of whole milk ( i used 1 % since i don’t have whole milk ) 1. In a small bowl mix the all purpose flour , baking powder and salt , whisk well , set aside . 2. In a larger bowl , mix the sugar and lemon zest , rub with your fingers until the sugar mix with the zest and becomes moist . At this point , basically the whole kitchen smells like lemon LOL 3. Once you’re ready , beat the sugar and 2 eggs vigorously , or use standing mixer , and about 2-3 minutes it will look very pale and double in size . Then add vanilla and honey , mix well . 4. FOLD in the flour , do not beat with mixer , use spatula or wooden spoon , carefully and gently , then add the warm butter , fold in carefully and add the milk . 5. Chill the batter in the fridge , cover the batter with plastic wrap directly onto the batter , chill an hour . Once you’re ready butter the madeleine mold and flour it , and remove excess flour . Spoon a dollop of the batter into the pan , chill for another hour . 6. Preheat oven to 400 F , throw in a large cookie sheet , once the oven is ready place the madeleine pan on top of the cookie sheet . Bake 10-12 minutes , you might need to bake it longer , my oven is convectional so it’s quicker , and to see if madeleine is ready , touch the puffy part , if it springs back then it’s ready to be taken out . Tap the pan into the counter and carefully remove madeleines immediately . Sprinkle with powdered sugar<\/p>\n","protected":false},"author":16,"featured_media":3191,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-3189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3189"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3189\/revisions"}],"predecessor-version":[{"id":3192,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3189\/revisions\/3192"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/3191"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}