Osmanthus Lemon Madeleines

20 Madeleines
30 min

Delicate and as pretty as their name, Madeleines are small cakes baked in normally shell shaped moulds.


I've gone with osmanthus (flower) and lemon for my Madeleine flavours, but you could, for example, use matcha (green tea powder), strawberry powder, instant coffee or cocoa, just to name a few. If you wanted to go further, you could also dip your Madeleines in white or dark chocolate.


It's definitely recommended to eat them newly baked, although they do last a day or two after they've been baked, though they tend to be drier and do lose their crunchy shells.


The uncooked batter can be stored for two days in the fridge in an airtight container.


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Recipe details

  • 20  Madeleines
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients


  • ¾ cup all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • ½ cup caster sugar
  • Grated zest of 1 lemon
  • ½ cup (113 grams) unsalted butter, melted and cooled to room temperature
  • 1 tbsp dried Osmanthus flowers

Instructions


In a bowl, combine the flour, baking powder, and salt, sift them and set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar for about 5 minutes or until the mixture forms a ribbon when the beater is lifted. Add the lemon zest and mix again for 10 seconds.
With a whisk, gently fold in the dry ingredients. Fold the butter in the same way. Pour the batter into a piping bag and refrigerate for at least 30 minutes. If you don't have piping bag, just cover the bowl and refrigerate. Use spoon to add the batter into the mold
Preheat the oven to 200 °C (400 °F). Grease the madeleine tray mold with butter and lightly sprinkle with flour.
Fill each compartment up to three-quarter with the batter. Sprinkle with the dried flowers. Bake for 6 to 8 minutes or until the edges of the madelienes are slightly golden brown.
Take it out from the oven, let cool for 5 minutes before removing and letting cool on a wire rack.

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