Mini Lemon Madeleines

Carla Emilia from Un'Arbanella di Basilico is hosting both the English and Italian editions of Weekend Herb Blogging and this week I'm serving up these dainty Lemon Madeleines.



Lemon Madeleines
[Makes about 60 mini madeleines]

90 grams butter, melted and cooled
1 lemon, zested
2 eggs
75 grams caster sugar
20 grams soft brown sugar
90 grams plain flour, sifted
1 teaspoon baking powder
icing sugar, to dust
Add the lemon zest to the melted butter and allow to infuse until the butter has cooled.

Place the eggs and sugars into a processor and process until combined. Add the sifted flour and baking powder - process briefly to combine. With the motor running, add the cooled butter/lemon zest mixture.

Stop as soon as the mixture has amalgamated and pour out into a bowl - allow the batter to rest, for at least an hour or even overnight, in the fridge.

Preheat the oven to 180°C/350°F.

Butter and flour the Madeleine moulds.

Spoon batter to two-thirds fill each mould and bake 8-10 minutes or until golden and cooked through.

Let them cool slightly in the tray before dislodging them.

Allow to cool completely on a wire rack, pattern side up.

Dust with icing sugar before serving.