French madeleines

Name: French madeleines
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 125 g Butter or margarine; 3 Eggs (size M); 125 g Sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 125 g Flour; 2 coated Tsp Baking Powder; 60 g ground almonds (without skin); 1-2 TEASPOONS Icing sugar; 7-10 Tbsp Grease for the sheet metal; 2 Disposable piping bag

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

125 g Butter or margarine
3 Eggs (size M)
125 g Sugar
1 package Bourbon vanilla sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
125 g Flour
2 coated Tsp Baking Powder
60 g ground almonds (without skin)
1-2 TEASPOONS Icing sugar
7-10 Tbsp Grease for the sheet metal
2 Disposable piping bag

Directions

1
Melt the fat in a small pot, remove from the heat and let it cool down. In the meantime, grease the recesses (each with a capacity of approx. 25 ml) of the madeleine tray (muffin tray type, also with 12 troughs) well. Put eggs, sugar, vanilla sugar and lemon zest into a mixing bowl and whisk until frothy with the whisks of the hand mixer at highest speed. Mix flour, baking powder and almonds and fold into the egg mixture by the spoonful. Let the fat run in and stir in. Fill half of the dough into a piping bag.
2
Pour into the greased wells and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove from the oven, allow to cool for approx. 5 minutes, remove from the wells. Clean the tray, grease the cavities again. Process the remaining dough as described above. Dust the madeleines with icing sugar as desired. Tastes best fresh
3
Waiting time 10 minutes