Lemon Madeleines
  • 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
  1. Mixing Method Egg Sponge Method
  2. Scale to Pipe into Madeleine Pans, double buttered or sprayed.
  3. Finish Dust with powdered sugar once cool
  4. Baking Temp 350F convection
  5. Whip Eggs and Sugar to full volume.
  6. Add brown sugar, lemon zest and honey to whipping mixture.
  7. Fold in dry.
  8. Finish with butter.
  9. Chill overnight.
  10. Pipe into prepared mardeleine pans.
  11. Batter can be made the day before.
  12. Butter Pan and sprinkle with bread flour.
  13. Melt butter. Allow to cool
  14. In a bowl. Add eggs, use whisk to whip to full volume. Ribbon stage 7 sec
  15. Sprinkle sugar.
  16. Shift baking powder with flour.
  17. When eggs are a full volume add honey, brown sugar, lemon zest and salt.
  18. Pour some batter into the butter and mix.
  19. Add flour to bowl (fold in a little)
  20. Add butter to batter (fold in gently)
  21. Fold in till it incorporates.
  22. Add batter to a piping bag.
  23. Pipe into Madeline pans front to back. To the top.
  24. Hump should be in the back.
  25. Bake in a convection oven.
  26. Remove from pan right after it comes out of the oven.