
Author Notes:
When it comes to Madeleines, some say its a taboo to add any leavening. I seem to disagree, why take the risk in baking flat madeleines? I added both baking powder and baking soda, double the trouble.
Makes: 20
Ingredients
For the caramel
-
1/2
cup Sugar
-
4
tablespoons Butter
-
1/4
cup Double cream
-
1
teaspoon Salt
For the Madeleines
-
100
grams Butter (melted)
-
1
cup Sugar
-
2
Eggs
-
1
teaspoon Vanilla extract
-
1 1/2
cups Flour
-
1
teaspoon Baking powder
-
1/2
teaspoon Baking soda
-
1/4
cup Plain yoghurt
-
Rind of 1 lemon
In This Recipe
Directions
- Caramel: In a saucepan, melt sugar on low heat. Do not stir
- When sugar starts to turn a dark amber color turn off heat
- Slowly add cream and mix vigorously then add butter and salt and mix again. Set aside
- Preheat oven to 350 degrees F
- Madeleines: Melt butter and set aside
- In a small bowl, mix baking soda and yoghurt and set aside
- In a mixer, whisk eggs and sugar on high speed until doubled in size, add vanilla extract.
- Add flour and baking powder to the sugar egg mixture and mix until combined. Then add yoghurt mixture and lemon rind
- While mixer is on low speed, slowly pour in the melted butter and mix well.
- Fold in the salted caramel and let batter rest for 30 minutes in the fridge.
- Bake for 10 minutes or until small hump forms
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