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. —Dania Kazah
For the caramel
For the Madeleines
1 1/2 cups
Rind of 1 lemon
In This Recipe
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
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.