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Ингредиенты
- 2 c. cake flour (not self-rising)
- 1 tsp baking pwdr
- 1/2 tsp salt
- 3 Tbsp. freshly-grated lemon zest plus
- 1 tsp freshly-grated lemon zest (from about 7 large lemons)
- 1 c. unsalted butter - (2 sticks) softened
- 2 tsp fresh lemon juice
- 2 c. sugar
- 6 lrg Large eggs
- 1/4 c. water
- 1/4 c. sugar
- 1/4 c. lemon vodka
- 1/4 c. fresh lemon juice
Инструкции
- To make Madeleines: Preheat oven to 325 degrees and spray Madeleine pan generously butter and flour pan (preferably non-stick), knocking out excess flour.
- In a bowl sift the flour, baking pwdr, salt, and zest together.
- In another bowl with an electric mixer beat together butter, lemon juice, and sugar till mix is light and fluffy. Add in the lemon zest. Beat in Large eggs, 1 at a time, beating well after each addition, and add in flour mix, beating till just combined.
- Spoon some of the batter into prepared Madeleine molds, filling the mold 3/4 full. Using both hands, pick up the Madeleine tray and lightly tap against the table to spread the batter proportionately. This will eliminate any air pockets and ensure which molds are not overfilled.
- Bake Madeleines in middle of oven 20 to 25 min, or possibly till edges are browned and tops are golden brown. Loosen edges and transfer Madeleines to a rack set over a baking dish. Make more Madeleines in pan, cleaned and freshly sprayed.
- To make Lemon Syrup: While first batch of madeleines is baking, in a small saucepan bring syrup ingredients to a boil, stirring, and remove from heat.
- Brush hot madeleines with some of warm syrup and repeat with remaining madeleines as they are baked, keeping syrup hot.
- This recipe yields about 42 madeleines.
- Yield: 42 madeleines
