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. —Dania Kazah
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
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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