Desserts

Lemon and lime madeleines

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Lemon and lime madeleines 

For 20 mini-madeleines

Difficulty : easy

Price : affordable

Cooking time : 8-9min

Ingredients

For the madeleine maker

  • 80 g caster sugar
  • 20 g honey
  • 2 eggs
  • 130 g flour
  • 5 g baking powder
  • 75 g melted butter
  • Zest and juice of one lemon and one lime

For the syrup

  • 40 g caster sugar
  • 30 g water
  • juice of one lemon

Ustensiles

Preparing the madeleine mixture

For the sugar and lemon zest into a mixing bowl and rub with your hands.

Add the honey and eggs and mix well. 

Sift your flour with the yeast and mix.

Add the lemon juice and the melted butter and mix well.

Cover with cling film and refrigerate for at least one hour. 

Fill your madeleine tin 2/3 full and bake in the oven at 200° for around 8-9 minutes.

Preparing the syrup

Pour the sugar, water and lemon juice into a saucepan and bring to the boil. 

Unmould your madeleines and brush them with the syrup.

tips

Material tip

The secret of a good financier is first and foremost a good beurre noisette. And for that, the choice of pan plays an essential role:

Using a coated steel pan ensures fast, even cooking. Steel provides a good thermal shock as soon as it enters the oven, which is essential for creating the lump. The non-stick coating also makes removal from the mould easier, even for mini sizes.

Recipe tip

For nicely bumpy madeleines :

Leave the pastry to rest in the fridge for at least 1 hour, or even overnight.

Fill the moulds no more than 2/3 full to avoid the pastry overflowing.

Place in a hot oven: the thermal shock will create the famous bump!

A recipe by : 

Amel, Ma Vie Caramel
Instagram

My name is Amel, better known on Instagram as Ma Vie Caramel.

I’ve been passionate about pastry since 2017, the year I created my Instagram account and a few years later, my blog www.maviecaramel.fr.

I love sharing my passion with enthusiasm and authenticity through photography and video.

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