Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
To bake
Utensils
For a madeleine tray with 18 holes, greased and floured
How it's done
Batter
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the flour along with all the other ingredients up to and including the lemon zest. Transfer the batter to the prepared tin.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly. Remove the madeleines from the tin, place on a cooling rack. Mix the reserved lemon juice with the icing sugar. Drizzle the icing over the madeleines, leave to cool.
| Shelf life: | Store in an airtight tin for approx. 2 days. |
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