Grate the lemon peel with a zester to make lemon zest, then cut the lemon in half and squeeze it with a juicer for the lemon juice. Take only the yellow part of the peel, and zest the topping portion now too.
In a bowl, whisk the eggs, sugar, honey, salt, lemon zest, and vanilla extract for 1 minute.
Add the sifted cake flour, baking powder, and almond flour and whisk for 30 seconds.
Add the melted butter and lemon juice and mix.
Transfer the batter to a piping bag and refrigerate for at least 1 hour. Use it within 24 hours.
Pipe the batter into the pan and bake in an oven preheated to 180°C for 7 minutes. Then lower the heat to 170°C, rotate the pan, and bake for another 6–7 minutes.
Unmold the madeleines and let them cool on a cooling rack. Meanwhile, mix the powdered sugar and lemon juice to make the lemon glaze.
Brush the lemon glaze on both sides of the madeleines, then bake for 1 more minute, standing them up at an angle.
Top with the reserved lemon zest and let the madeleines cool until the surface is dry.
Tips
Wash the lemons at least twice using fruit wash, baking soda, or coarse salt, then dry them before using.
A convection oven’s strong fan can make the batter bake lopsided, so rotate the pan from time to time.
Sealed tightly, the madeleines keep at room temperature for up to 5 days.
Lemon Madeleine
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (9 pieces)
- unsalted butter 85g
- egg 90g
- cake flour 90g
- baking powder 4g
- almond flour 15g
- sugar 80g
- salt 1g
- honey 10g
- lemon 6g, zest
- lemon juice 15g
- vanilla extract 2g
- powdered sugar 50g
- lemon juice 13g
- lemon 1g, zest, for topping
Instructions
1. Grate the lemon peel with a zester to make lemon zest, then cut the lemon in half and squeeze it with a juicer for the lemon juice. Take only the yellow part of the peel, and zest the topping portion now too.
2. In a bowl, whisk the eggs, sugar, honey, salt, lemon zest, and vanilla extract for 1 minute.
3. Add the sifted cake flour, baking powder, and almond flour and whisk for 30 seconds.
4. Add the melted butter and lemon juice and mix.
5. Transfer the batter to a piping bag and refrigerate for at least 1 hour. Use it within 24 hours.
6. Pipe the batter into the pan and bake in an oven preheated to 180°C for 7 minutes. Then lower the heat to 170°C, rotate the pan, and bake for another 6–7 minutes.
7. Unmold the madeleines and let them cool on a cooling rack. Meanwhile, mix the powdered sugar and lemon juice to make the lemon glaze.
8. Brush the lemon glaze on both sides of the madeleines, then bake for 1 more minute, standing them up at an angle.
9. Top with the reserved lemon zest and let the madeleines cool until the surface is dry.
https://hong-recipe.pages.dev/en/recipes/lemon-madeleine/
Hong's Recipe
