Scallop shaped French Madeleines with hint of orange and lemon flavour. Great for that cup of tea or coffee. For the new bakers who want to try something simple to bake.
Want to get that legendary, sky-high bump on your French madeleines?
In this step-by-step tutorial, I share the ultimate baking secret to achieving the perfect madeleine hump every single time you bake.Whether your cakes are coming out flat or you just want to perfect your pastry technique, these foolproof tips (including the crucial temperature trick!) will guarantee bakery-quality results at home.
YouTube link: https://youtu.be/h9iJ_shk19I
Orange and Lemon Madeleine
French scallop-shaped Madeleine with a hint of orange and lemon flavour.
Ingredients
- 3 eggs
- 120 g sugar
- 10 g orange zest
- 5 g lemon zest
- 120 g self-raising flour
- 1/4 tsp salt
- 62.5 g butter melted
Instructions
- Add in eggs into a mixing bowl
- Add in sugar
- Mix at low speed until it turns pale yellow
- Grate orange and lemon zest into the mixture
- Add in flour and salt and mix at low speed
- Add in the melted butter and mix until combined
- Refrigerate the batter for at least an hour to get that traditional Madeleine hump
- Lightly brush non-stick madeleine pan with melted butter
- Use ice cream scoop to spoon cold batter into mould
- Bake in a pre-heated oven at 180°C for about 8 mins until golden brown
- Cool the madeleines slightly before removing from the pan
- Once completely cooled down, you may want to dust with icing sugar
Notes
- Batter can be made 2 days in advance and kept in the fridge.
- Best eaten fresh from the oven.
