I was given a dozen miniature lemons from a friend. I decided to return them to her after some “processing.” She is also off processed sugar, so I substituted honey for the granulated sugar.

This morning’s batch was good, but slightly over-baked. The tops didn’t look quite brown enough, but after removing them from the pan I discovered they were indeed over-baked. This recipe was adapted from Ricardo Cuisine.

I reduced the baking time by 2 minutes for this evening’s batch (a different recipe from this morning. This recipe was adapted from Baker By Nature.) For the final batch tomorrow I’ll reduce the time by another minute. I would like the fluted side to be a nice golden brown. If you try this recipe I would suggest adding a few tablespoons of lemon juice.

Madeleine– Classic French

INGREDIENTS
• 1 stick (4 ounces) unsalted butter, melted until browned
• 2 tsp vanilla extract
• 3 tsp lemon zest, finely grated.
• 1 c all-purpose flour
• 1 ¼ tsp baking powder
• ¼ tsp salt
• 3 large eggs, at room temperature
• 3/4 c granulated sugar (optional 125 g honey)
• ½ c confectioners sugar, sifted, (optional)

METHOD

1. Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it’s very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.
4. Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.
5. 30 minutes before you’re ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan (even if they are non-stick) with butter.
6. Spoon teaspoons full of the batter into the center of each mold. You don’t need to spread the batter.
7. Bake for 10-11 minutes, or until the “bellies” have risen and their tops are a very light golden.
8. Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge of the cakes until they release.
9. Dust with confectioners’ sugar and serve warm, with coffee or tea.