Madeleines are great for afternoon tea with a cup of coffee or tea. They are easy to make, but if you like the shell shape, you need to get a madeleine pan. Before I got my pan, I used to bake my madeleines using Japanese style round shallow liner. I am now using a 16 well William-Sonoma pan and love this pan. The madeleines are a bit crusty on the outside and soft inside and taste great. As for the recipe, I got it from the newspaper. It is a Julia Child's recipe.
Lemon Madeleines (makes 16)
130g castor sugar ( I used 100g )
1 teaspoon baking powder
115g unsalted butter
A pinch of salt
1 tsp vanilla extract
1 tbsp lemon juice
Lemon zest of a small lemon
1. Melt the butter.
2. In a mixing bowl, beat eggs . Add sugar , vanilla extract, lemon juice, lemon zest and beat till pale white and fluffy.
3. Sift flour and baking powder into mixture and mix well to combine.
4. Add in melted butter and mixed till smooth with no lumps. Don't overmix.
5. Cover batter with cling wrap and put in fridge for at least 1 hour or overnight.
6. Preheat oven to 200 degrees.
7. Coat shell tray with butter and dust some flour to thinly cover the mould.
8. Fill the chilled mixture onto mould 80% filled. There is no need to level .
9. Bake for 8 mins , then reduce to 180 degree and continue for 7 mins.
10. Cool on a rack. Cool the pan thoroughly before making another batch if any.