This week, at Tuesdays With Dorie (TWD), we are baking Lemon Madeleines from Dorie's latest book, "Baking Chez Moi".
I love eating madeleines, cute shell-shaped little cakes, so good with a cup of warm tea, or just as a snack anytime of the day.
To make these lovely madeleines, the batter is first prepared and refrigerated for at least an hour, or can be refrigerated for up to 2 days, which was what I did. I made the batter, left it in the refrigerator overnight, and the next day, I did not have time to bake these as I was out of the house (unplanned!). So I baked these on the next day after that for tea-time, and they were yummy!
According to the recipe, an hour before baking time, the greased madeleine moulds are filled with the cold batter, refrigerate again, for one hour more, than bake by placing the moulds on a heavy baking tray that was preheated in the oven first. That way, the madeleines would have really high bumps.
What I did was to refrigerate the madeleine moulds in the fridge at the same time when the batter goes into the refrigerator, so the madeleine moulds have been sitting in the fridge for two days. Just before baking, I greased the moulds, spoon the cold batter into it, did not refrigerate the moulds, and proceed with the baking.
Note : the recipe yields exactly 20 standard-sized madeleines instead of 12 as indicated in the recipe. I wonder how many madeleines the other bakers at TWD got!
These madeleines bakes up really nice, golden and puffy with....
..... a bumpy belly!
These madeleines are delicious! They are light, moist, soft, buttery with the fragrance from the lemon zest. A delightful tea-time treat. And yes, I would make this again.
I'm linking this post with Tuesdays With Dorie (TWD)