Home > Cakes, Cookies > Honey Lemon Madeleines

Honey Lemon Madeleines


Honey Lemon Madeleines

Originally uploaded by CruStABakes

Honey Lemon Madeleines

These madeleines got its signature humpback from beating egg whites separately from the yolks instead of letting the batter chill in the fridge. As a result, these madelenies are spongy soft with very fine crumbs.

I am also loving the lemony fragrance from these bite sized treats, completely masking the usual “eggy” smell from sponge cakes

Recipe:
50 gr butter, melted
20 gr honey
1 tsp lemon zest
1 tsp lemon juice
4 egg yolks
25 gr castor sugar
80 gr cake flour
4 egg whites
1/2 tsp cream of tartar
1/4 tsp salt
50 gr castor sugar

1. Heat butter till it melts, add honey, lemon zest and juice. Mix well till combined
2. Beat egg yolks with the 25 gr of castor sugar till it thickens
3. Add butter mixture into the egg yolks mixture
4.Sift in flour and fold into the mixture. Set aside
5. Beat egg whites, cream of tartar, salt, till it forms soft peaks. Add the 50 gr of castor sugar gradually. Beat till it forms stiff peaks.
6. Fold in the egg whites mixture to the egg yolks mixture
7. Spoon onto a pre greased and floured madeleine mold and bake at 180 degree celcius for 17 minutes or till it is fully baked.

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