- 1/2 cup unsalted butter
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 eggs, at room temperature
- 1/2 cup sugar
- 1/3 cup Damtuh Citron tea
This recipe makes about 24 madeleines. So you will need two madeleine pans.
- Melt the butter in a small saucepan.
- Add the flour, baking powder, and salt to a bowl and whisk together. Set aside.
- Using an electric mixer, beat the eggs and sugar at a high speed for about 8 minutes. It should reach the "ribbon" consistency.
- Add the citron tea and mix well.
- Sift 1/3 of the flour mixture over the whipped eggs. Using a spatula fold the mixture. Take care not to over mix the batter. Repeat by adding the remaining flour in two turns.
- Take 1 cup of the batter and fold it into the warm butter. Then transfer the butter mixture into the main batter and gently fold till the butter mixture is completely incorporated.
- cover the bowl with cling film and refrigerate for 2 hours. This can be refrigerated overnight as well.
- When you are ready to bake, preheat your oven to 375 F.
- Grease your madeleine pans and dust some flour over them. Tap out the excess flour. Refrigerate the pan for at least 10 minutes.
- Add about one tablespoon + one teaspoon of the batter to each madeleine mold.
- Bake for about 10 minutes. The edges should be golden brown, and the center should spring back when touched with a finger.
- Once you take the pans out of the oven, turn them over immediately. The madeleines should drop off easily. If not tap the pan gently.
- Place the madeleines on a wire rack to cool.
- These are best had when they are fresh. But they can be stored in an air-tight container for 3 days
Recipe from @thunapahadiaries