• 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.



  1. Melt the butter in a small saucepan.
  2. Add the flour, baking powder, and salt to a bowl and whisk together. Set aside.
  3. Using an electric mixer, beat the eggs and sugar at a high speed for about 8 minutes. It should reach the "ribbon" consistency.
  4. Add the citron tea and mix well.
  5. 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.
  6. 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.
  7. cover the bowl with cling film and refrigerate for 2 hours. This can be refrigerated overnight as well.
  8. When you are ready to bake, preheat your oven to 375 F.
  9. Grease your madeleine pans and dust some flour over them. Tap out the excess flour. Refrigerate the pan for at least 10 minutes.
  10. Add about one tablespoon + one teaspoon of the batter to each madeleine mold.
  11. Bake for about 10 minutes. The edges should be golden brown, and the center should spring back when touched with a finger.
  12. 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.
  13. Place the madeleines on a wire rack to cool.
  14. These are best had when they are fresh. But they can be stored in an air-tight container for 3 days 

 Recipe from @thunapahadiaries

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