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Cooking
Madeleines - fragrant French sweets
· 7 servings
Whisk the eggs
Using an electric whisk, beat the eggs with the sugar and a pinch of salt until you get a smooth, pale yellow foam. Add the lemon zest and the plain flour, which you've already mixed with baking powder in a bowl.
Melt the butter
While mixing the batter, melt the butter on the stove and add it to the batter as well.
Let the batter rest
Finally, flavour the batter with orange blossom water, which gives it a wonderful aroma. Mix everything into a fairly thick batter, then let it rest in the fridge for two hours.
Prepare the moulds
If you don't have a madeleine mould and don't want to buy one just yet, you can bake the batter in mini financier moulds instead. Grease the mould with butter and dust it with fine semolina flour.
Fill the moulds and make a dip
Add a little batter to each mould (about half a tablespoon worked for me), so the mould isn't completely full.
Bake until the hump appears
Place in the oven preheated to 200 °C. Time about 5 minutes. By the end of this time, a hump should pop up in the middle of each madeleine. Every proper madeleine is supposed to have one, so don't worry when you see it!
Finish baking and turn out onto a rack
Now lower the temperature to 150 °C and bake for another 5 minutes. Turn the madeleines out of the mould immediately and let them cool on a wire rack.
Finish with a dusting of sugar
Dust with icing sugar and enjoy - they're truly perfect!