Recipe for French madeleine biscuits with lemon zest and white chocolate. Lemon madeleines. After baking they have a smooth surface, as it should be, without any “hills”. In my opinion this is the ideal ratio of all ingredients. Moderately sweet sponge cake, moist and soft, delicious even without chocolate.
If you do not add lemon zest, and instead of zest you put vanilla, you will get very tasty vanilla cookies. It can be covered with any chocolate of your choice.
For smooth cookies without mounds, it is very important that all ingredients are at room temperature during cooking. Temperature plays a big role during baking. Be sure to heat the oven to 200'C, and once you put the pan in the oven, lower the temperature to 160'C. Bake them for about 12-14 minutes until golden brown, you can check readiness with a toothpick, it should be dry.
From this quantity I got 28 pieces.
Ingredients:
- 2 eggs (small);
- 100g flour;
- 100g butter;
- 60g sugar;
- 30g milk;
- 1 tsp honey (20g);
- 1 tsp baking powder (2 g);
- zest of 1 lemon;
- 180g white chocolate.
1. Mix eggs, sugar and honey with a whisk.
2. Add sifted flour and baking powder to the eggs and mix so that there are no lumps. Pour in milk, melted butter and stir.
3. Grate the zest of one lemon on a fine grater. Make sure that there is no white peel, it imparts bitterness, grate only the yellow zest. Add the zest to the dough and stir.
4. Cover the dough with film and refrigerate for 30-60 minutes.
5. Transfer the dough into a pastry bag, grease the mold with butter (if your mold requires this, I have a silicone one and do not need to grease it). Pour the dough into the mold to cover 2/3 of the molds.
6. Preheat the oven to 200'C, as soon as you put the pan in the oven, lower the temperature to 160'C. Bake them for about 12-14 minutes until golden brown, you can check readiness with a toothpick, it should be dry. Cool the finished liver.
6. Melt the chocolate in a water bath (or in a convenient way for you), transfer it to a pastry bag and pipe the chocolate into a clean mold (about 1 tsp). Place the cookies in the mold and press down lightly so that the chocolate is evenly distributed. Place in the refrigerator for 1 hour. Madeleine cookies are ready!
00:00 - How to make madeleine cookies
01:16 - How to bake madeleines in a mold
01:43 - Cookie decor
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