French madeleines

Name: French madeleines
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 125 g + some butter; 3 Eggs (Gr. M); 125 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp grated rind of 1/2 organic lemon; 125 g Flour; 1 coated Tsp Baking Powder; 60 g ground almonds (without skin); 7-10 Tbsp Icing sugar

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

125 g + some butter
3 Eggs (Gr. M)
125 g Sugar
1 package Vanilla sugar
7-10 Tbsp grated rind of 1/2 organic lemon
125 g Flour
1 coated Tsp Baking Powder
60 g ground almonds (without skin)
7-10 Tbsp Icing sugar

Directions

1
Melt 125 g butter and let it cool down. In the meantime, grease the hollows of a madeleine or bear paw tray well. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).
2
Cream eggs, sugar, vanilla sugar and lemon zest with the whisks of the mixer at the highest setting. Mix flour, baking powder and almonds and fold into the egg mixture by the spoonful.
3
Add liquid butter and stir in briefly.
4
Put half of the dough into a piping bag and squirt or brush into the depressions of the tray. Bake in a hot oven for 10-12 minutes. Remove from the oven, allow to cool for about 5 minutes, then remove from the trays.
5
Clean the madeleine sheet metal, grease the recesses again. Pour in the rest of the dough as well, bake and remove from the pan. Dust the madeleines with icing sugar as desired. Tastes best fresh.