Bake-a-thon 2016: Day 8
Bake of the Day: Lemon Madeleines
We are less than a week from Christmas, so I plan on posting some baked edible gifts for Bake-a-thon event. First up are these dainty and delicate Lemon Madeleines. This was my first time making or tasting madeleines and I had no idea what to expect. As it turns out Madeleines are small shell shaped sponge cakes from France that are baked in special pan with shell shaped depressions. I bought the pan few months ago, but didn’t get to use it until now.Recipe for this lemon madeleines is from the package that came with the madeleine pan. The batter is super simple to make — just mix all the ingredients and it is ready to bake. Some recipes I saw online had the batter sit overnight but this one can be used right away. The batter is quite thick and each madeleine needs just a tablespoon of batter. Make sure not to overfill the shell shaped cavities to avoid spilling over. These are best eaten the day they are made but they taste pretty good even after 2~3 days.Lemon madeleines are airy with the right amount of tang from lemon zest and lemon juice. They just melt in the mouth and I couldn’t stop from popping 2~3 of them at a time. They are perfect to serve with some hot tea in the afternoon.
This is part of the Bake-a-thon 2016.
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- 1 cup all purpose flour
- ¼ tsp baking soda
- ½ tsp baking powder
- 2/3 cup sugar
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1½ tbsp Egg replacer whisked in 4½tbsp water (or use 1egg and 1 egg yolk)
- ½ cup Unsalted Butter, melted
- 1 tbsp lemon juice
- ¼ cup yogurt
- Preheat the oven to 325°F.
- In a small mixing bowl, combine flour, baking soda and baking powder.
- In a medium bowl, combine sugar, egg replacer mixture (or the egg and egg yolk), lemon zest, vanilla and butter.
- Stir in the yogurt, lemon juice and flour mixture, mixing just until blended.
- Using a tablespoon, fill pan cavities with a rounded tablespoon of batter. Bake for 12~14 minutes or until the madeleines are lightly browned.
- Cool for 2 minutes and remove them onto a wire rack and cool completely.
- Wash and prepare the pan; repeat with remaining batter. Dust with powdered sugar just before serving.