Egg liquid 100 grams Butter 100 grams
Low gluten flour 100 grams Fine sugar 75 grams
Baking powder 2 grams Salt A handful
Lemon Half dark chocolate 50 grams
Dried fruit Appropriate amount
How to make lemon madeleines French dessert - lemon madeleine recipe illustration 1

Step 1

Beat eggsPour into a water-free and oil-free egg beating bowl and add fine granulated sugar all at once. French dessert - lemon madeleine recipe illustration 2

Step 2

Stir thoroughly until the sugar is dissolved, mix the low-gluten flour, baking powder, and salt evenly, and sift into the egg liquid. French dessert - lemon madeleine recipe illustration 3

Step 3

Use egg whites to mix into a cake batter without dry flour. French small dessert--Lemon Madeleine Recipe Illustration 4

Step 4

Cut the lemon in half, squeeze 20 grams of lemon juice into the cake batter, and mix the egg juice into a fine cake batter. French dessert - lemon madeleine recipe illustration 5

Step 5

Melt butter in hot water. French dessert - lemon madeleine recipe illustration 6

Step 6

When it is warm, add the cake batter just now and mix well.French dessert - lemon madeleine recipe illustration 7

Step 7

Prepare a piping bag and pour the cake batter into the piping bag. French dessert - lemon madeleine recipe illustration 8

Step 8

Tie the bag tightly and refrigerate for 1 hour. French dessert - lemon madeleine recipe illustration 9

Step 9

Take out the refrigerated cake batter and pipe it into a 12-piece madeleine mold, until it is about 8 minutes full. French dessert - lemon madeleine recipe illustration 10

Step 10

Preheat the oven to 170 degrees, upper and lower heat, middle rack, for 14 minutes (the edges start to brown, which means they are done). French dessert - lemon madeleine recipe illustration 11

Step 11

The madeleines can be unmoulded with a gentle push and placed on a drying rack to cool. French dessert - lemon madeleine recipe illustration 12

Step 12

Melt dark chocolate over water. French dessert - lemon madeleine recipe illustration 13

Step 13

Break the dried fruits into small pieces using a food processor. French dessert - lemon madeleine recipe illustration 14

Step 14

Dip the top of the madeleine in the chocolate liquid.French dessert - lemon madeleine recipe illustration 15

Step 15

Dip in chopped dried fruit while still hot. French dessert - lemon madeleine recipe illustration 16

Step 16

Place the dipped madeleine on a rack until the chocolate hardens. It will taste better after 2 days in the refrigerator! French dessert - lemon madeleine recipe illustration 17

Step 17

Finished product Lemon Madeleines Recipes

The best choice for making madeleines is fermented butter. This time I used the black and white brand of light fermented butter imported from the Netherlands. This light fermented butter has lactic acid bacteria added to separate the water and oil in fresh milk. The separated cream is pasteurized, whipped and other processes to form butter particles. After kneading, excess water is removed and lactic acid bacteria are added to ferment the butter. It has its unique aroma and flavor, which makes Xiao Xiao The madeleine tastes more mellow.