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Lemon Madeleines

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Why I Love This Recipe

Ingredients You'll Need

Eggs 4oz
Brown Sugar 1/3 oz
Lemon Zest 1 tbsp
Honey ½ oz
Sugar 2 ½ oz
Salt ¼ tsp
Baking Powder ½ tsp
Cake Flour 3 oz
Unsalted Butter, melted 3 oz


Mixing Method Egg Sponge Method

Scale to Pipe into Madeleine Pans, double buttered or sprayed.

Finish Dust with powdered sugar once cool

Baking Temp 350F convection

Whip Eggs and Sugar to full volume.

Add brown sugar, lemon zest and honey to whipping mixture.

Fold in dry.

Finish with butter.

Chill overnight.

Pipe into prepared mardeleine pans.

Batter can be made the day before.

Butter Pan and sprinkle with bread flour.

Melt butter. Allow to cool

In a bowl. Add eggs, use whisk to whip to full volume. Ribbon stage 7 sec

Sprinkle sugar.

Shift baking powder with flour.

When eggs are a full volume add honey, brown sugar, lemon zest and salt.

Pour some batter into the butter and mix.

Add flour to bowl (fold in a little)

Add butter to batter (fold in gently)

Fold in till it incorporates.

Add batter to a piping bag.

Pipe into Madeline pans front to back. To the top.

Hump should be in the back.

Bake in a convection oven.

Remove from pan right after it comes out of the oven.

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