recipe and photo from here
Bonjour mes belles,
It is time to get your madeleine tins out as I have found a fabulous and very yummy recipe....
Lemon and blueberry madeleines
Makes 24 madeleines
butter 80g, really soft
caster sugar 100g
lemons zest from 2
sea salt a pinch
plain (all-purpose) flour 100g
baking powder (baking soda) ½ tsp
blueberries a punnet
Cream the butter with a tablespoon of the sugar. Whisk the remaining sugar with the eggs, lemon zest and the pinch of salt in a separate bowl until light and fluffy.
Gently fold in the flour and baking powder until just combined.
Scoop out a third of the batter into the butter and mix vigorously. Transfer into the remaining batter and fold in very gently.
Scrape the batter into a plastic piping bag and chill for at least 3 hours (or up to 3 days).
Preheat the oven to 220C/gas mark 7. Butter and flour a madeleine pan. Snip a small 8mm hole from the tip of the piping bag and pipe the batter three-quarters of the way up the prepared moulds. Stick two blueberries in each madeleine. Reduce the oven temperature to 180C/gas mark 4 and bake for 14 minutes or until the edges are a deep golden brown and the domes are just beginning to brown.
Remove from the oven and leave to cool for a few minutes in the pan, then turn out on to a wire rack.
The secret to making plump madeleines is heat shock. Chill the batter for at least 3 hours or up to 3 days.
Preheat the oven to 220C/gas mark 7 for a good 30 minutes before reducing to 180C/gas mark 4 to bake them.
bonne fin de semaine à tous, Leeann x