lemon glaze madeleines Magdalenas con glaze de limon)

If there is something that we love to bake here are madeleines so that the other day there were complaints because they were very few !
Sometimes that happens. They assume that there will always be something baked or dessert.
But not always I have the time.
Anyway, I hope to make madeleines again.(maybe tomorrow)
Here is the recipe I used.
So good and delicious!

Source: Patisserie made simple by Edd Kimber

Ingredients

3 large eggs
1/2 cup superfine sugar
1 cup all purpose flour
1 teaspoon baking powder
100 grams unsalted butter melted and slightly cooled
plus extra for greasing

Lemon glaze

zest and juice of 1 lemon
1 cup more two tablespoons powdered sugar sifted

Method

Put the eggs and the sugar in a large bowl and using and electric mixer beat untiñ thick and pale, about 6 minutes,. Put tyhe flour and baking powder in a separate bowl and beat togetherto combine. Sift a third of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in two additions in the same way.

Take a large spoonful of the butter and add this to a small bowl along with the butter, mixing them to lighten the butter. Pour the butter mixture into the batter and gently fold together to combine. Press a sheet of plastic wrap onto the surface and then put in the refrigerator to chill for at least 2 hours before baking.

To make the lemon glaze

Put the lemon juice, zest and powdered sugar in a medium bowl and mix together using a wooden spoon until you have a smooth glaze. Press a plastic wrap onto the surface of the glaze until needed.

An hour before baking grease a 12 hole madeleines pan very well and dust with a little flour. Transfer the pan to the freezer to chill.
Preheat the oven to 190° (410 F) when you are ready to bake spoon the batter into the madeleine molds.
You don't need spread it out, as this will happens as the madeleines bake.
Bake for 10 minutes until the edges have started to brown. Remove from the oven and turn out onto a wire rack.
Let cool for 10 minutes before dipping into the glaze. Allow the excesss to drip back into the bowl before setting onto the wire rack, set over a piece of parchment paper to set.

Print recipe here

en español

magdalenas con glace de limon

Comments

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil. Adapted from : Plated cravings.com Cherry tomatoes and basil quiche Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

Little Christmas Cakes (recipe from my Mom) Mini panes de Pascua

The last recipe before Christmas. I have other recipes ready but I have not put them because I prefer make Christmas recipes. It's a Christmas cake my mom always does. This year she is very tired so I told her I could make it. The recipe gives for two medium breads, but I made one bread and seven small ones and they were really good and smell delicious. It is a really ancient recipe that was given her from a friend many years ago. I garnish them with white glaze and marzipan leaves and candied cherries. I whish you all my friends a really Merry Christmas !! Ingredients 1 kilo all purpose flour (or five cups of 200 grams) 250 grams butter 6 eggs 1 cup of white sugar 25 grams fresh yeast 1/2 cup candied fruits 1/2 cup corinto raisins 1/2 cup golden raisins 100 grams chopped waltnuts 1 cup brandy or rum 1 teaspoon cinnamon 1 teaspoon ginger 1/ teaspoon ground cloves 1/2 teaspoon nutmeg 1/2 cup of milk Metho...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and only made apricot jam for the winter. And this is the first and only apricot's tart I made this season. This tart can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained) 1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs 100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds Pate sablee recipe ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...

recipe

Search This Blog