View Large Image Madeleines Recipe Get ingredients: 170 g (3/4 cups) butter (unsalted, any temperature) 4 eggs (200 g) (large, room temperature) 1 lemon 7 g (1/2 tbsp) baking powder 208 g (1 2/3 cups) flour (all-purpose) 21 g (1 tbsp) honey 1 g (1/8 tsp) salt 150 g (3/4 cups) sugar 4 g (1 tsp) vanilla extract (pure) stand mixer madeleine pan mixing bowl (small) juicer pastry brush sifter spatula strainer (small) whisk zester plastic wrap Melt in the microwave, then set aside and let cool at room temperature: 170 g (3/4 cups) butter If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Clear some space in the fridge (for chilling the dough later). Add to small mixing bowl: 208 g (1 2/3 cups) flour 7 g (1/2 tbsp) baking powder Whisk until combined (about 30 seconds). Set aside. Wash 1 lemon. Zest 1 lemon to get 5 g (1 tbsp) lemon zest. Add to stand mixer bowl: 5 g (1 tbsp) lemon zest Juice 1 lemon to get 5 g (1 tsp) lemon juice. Strain the juice into a small cup or bowl and set aside. Discard the pulp. Add to stand mixer bowl: 150 g (3/4 cups) sugar Using your hands, massage the zest into the sugar until the colour is consistent and looks like wet sand (about 1 minute). Add to stand mixer bowl: 4 eggs (200 g) Attach the whisk to the stand mixer. Mix on medium-high speed until the sugar has dissolved (about 2 minutes). Add to stand mixer bowl: 21 g (1 tbsp) honey 4 g (1 tsp) vanilla extract 5 g (1 tsp) lemon juice 1 g (1/8 tsp) salt Mix on medium-high speed until combined (about 15-30 seconds). Sift a third of the dry ingredients into stand mixer bowl. Mix until the dry ingredients have almost all disappeared. Scrape down the sides of the bowl. Sift half of the remaining dry ingredients into the stand mixer bowl. Mix until the dry ingredients have almost all disappeared. Scrape down the sides of the bowl. Sift all of the remaining dry ingredients into the stand mixer bowl. Mix until the dough becomes elastic and air bubbles form. Add about 1/3 cup of batter to the bowl with melted butter. Whisk until consistent. Add to stand mixer bowl: melted butter mixture Mix for a bit, then scrape down the sides of the bowl. Mix until the dough becomes elastic and air bubbles form. Cover the bowl with plastic wrap, with the wrap touching the dough to prevent a skin from forming. Chill the dough in fridge for 2-72 hours. Melt in the microwave: butter Using a pastry brush, brush the butter into the madeleine tray imprints, making sure to get into all the nooks and crannies. Place the madeleine pans in the fridge for 10 minutes. Remove the pans from the fridge. Using a cookie scoop, fill each imprint about 2/3 full (about 25-28 g each). Place the baking tray back in the fridge. Set the oven to bake, 430° F (221° C). Ensure the oven rack is in the middle position. After the oven reaches the right temperature, place the madeleines in the oven. Immediately lower the oven temperature to 380° F (193° C). Bake for 5 minutes. Lower the oven temperature to 350° F (177° C). Bake for another 5-6 minutes (or until golden on top and golden brown on the edges). When touched, they should spring back. Invert the madeleine pan over a clean, dry towel. The madeleines should fall out. Let cool at room temperature on wire rack.
