Lemon Almond Madeleines Recipes

LEMON ALMOND MADELEINES

Steps:

• Preheat oven to 375℉ (190℃). With a pastry brush, butter the madeleine molds well with some of the clarified butter. In a food processor, grind the almonds with the sugar to a very fine texture. I n a large bowl with an electric mixer cream the butter, add the almond mixture, beating, and beat the mixture until it is light and fluffy. Add the eggs, 1 at a time, beating well after each addition, and then beat in the rind. Into a bowl sift together the flour, baking powder and the salt and add to the butter mi xture, alternately with the lemon juice, beginning and ending with the flour mi xture and blending the batter after each addition. Using an offset spatula, spread the batter into the buttered madeleine molds, scraping off any excess batter with the edge of the spatula. Place the filled molds on a baking sheet. Bake the madeleines in the lower third of the oven for 10 minutes, or until golden at the edges. Turn them out onto a rack to cool. Wash and dry the molds, butter again and repeat process with remaining batter. Sift the confectioners' sugar over the cooled madeleines prior to serving.

LEMON MADELEINES

Steps:

• In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla.
• Cover bowl with towel and let sit for one hour.
• Preheat oven to 375 degrees F (190 degrees C) and butter and flour madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.

LEMON ALMOND MADELEINES

Steps:

• In a bowl with an electric mixer beat the eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the almond extract and the zest. Sift the flour in 4 batches over the mixture, folding it in gently after each addition, add the almonds and the butter, and fold them in gently but thoroughly. Spoon the batter into twenty-four 3- by 2-inch buttered madeleine molds and bake the madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden. Turn the madeleine out on racks, let them cool, and sift the confectioners' sugar over them.