Madeleines

Makes 30

INGREDIENTS:
3 eggs
2/3 cup (130 g) sugar (110 gm)
1 1/2 (7.5 ml) tsp orange zest OR 1 tsp lemon peel cut into small pieces and 3 tsp orange flower water
1 cup (120 g) flour
1 tsp (5 ml) baking powder
¼ tsp (1.25 ml) salt
6 tbsp (60 ml) melted butter (I used oil)
1 tbsp (7 g) powdered sugar

METHOD:
Preheat oven to 350F/(176C).

Beat eggs with sugar until pale yellow. Add zest.

Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter.

Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.

Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well. Dust with a flour-icing sugar mix. This is crucial, helps the Madeleines pop out of the pan. 

Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way.

Bake 7-8 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool.

Once cooled completely and dust with powdered sugar and serve!

Batter can be made 2 days ahead of time.

Firms up after a day, tastes best fresh out of the oven or after a day or two.