Lemon Madeleines With Raspberry Sauce & Whipped Cream
By: Eva Taylor
Published: Thursday, December 10, 2009 - 3:56pm

Ingredients




1 cup flour
1/2 teaspoon baking powder
Pinch salt

2/3 cup + 1 tablespoon butter
1/2 cup + 2 tablespoons sugar
1 tablespoon brown sugar
1 tablespoon honey
4 eggs
Zest of 1 lemon, more to tast

Preparation

1 Grease madeleleine tins and set in the freezer. Heat the oven 400°F/200°C. 2 Sift together the flour and baking powder. Melt the butter, and stir in the sugar and honey. 3 Lightly beat the eggs, and temper them into the butter mixture. 4 Whisk into the flour to make a smooth batter (don't over whisk as this will make the madeleine doughy instead of light and airy). 5 Pour into the moulds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking. 6 Serve with seedless raspberry sauce (with a couple of tbsp of Grand Marnier) and unsweetened whipped cream! YUM!

About


From French Food at Home, Laura Calder

Comments:
cara

tried them for the first time tonite... tasted pretty good but a bit on the eggy side. Nest time i will try with maybe just 2 eggs instead of the 4