2 medium sized eggs
100 gm of castor sugar
(I cut down the sugar to 80 gm depending on one’s preference)
100 gm of unsalted butter
100 gm of sieved plain flour/multi purpose flour
( I use Top Flour from Prima)
Slightly less than 1 tsp of baking powder
1 whole lemon
a) 1 whole lemon zest – (Do grate only the yellow part of the lemon skin and leave the white part behind or the batter will taste bitter)
b) The juice of half the lemon
A pinch of salt
Method
1) Melt the butter either with the microwave oven or on the stove. Take precaution not to burn the butter and let it cool down.
2) In a bowl, whisk the eggs and add in the sugar until it becomes frothy with some bubbles on top.
3) Add in the cooled down butter. Mix well with the whisk. Note: Make sure that the butter has totally cooled down or at least lukewarm before using as we don’t want the eggs to turn into curds.
4) Add in the lemon juice, lemon zest and a pinch of salt, each at a time.
5) Lastly, add in the sieved flour a little at a time, the baking powder and mix well.
6) Cover the batter and let it settle down and chill in the fridge for half an hour.
7) In the meantime, coat the madeleine tray or individual moulds with butter. Make sure the crevices in between are reached to ensure that the baked madeleines do not stick onto moulds. On top of that, you can also sprinkle additional flour on the baking tray or moulds for easy de-moulding after baking.
8) Take the batter out of the fridge and scoop a tablespoon of batter into each mould of the tray to ensure uniformity in size.
9) Transfer the tray into the preheated oven at 200 degrees for 8-10 mins until the edges around each mould turned a little brown. Do check after 8 mins. Do not wait until the whole top of the madeleines turned brown as that is an indication that they are over baked and burnt underneath.
10) Remove tray from oven and let it cool down. Lift each madeleine with a fork.
11) Enjoy! These madeleines are absolutely delicious with the fragrance of lemon and best to be eaten freshly baked and within the next few days. Please keep in a tight-lid jar.
Above will make a tray of 20 madeleines.
