Recipe: Madeleines au Citron (Lemon Madeleines)

MADELEINES AU CITRON (LEMON MADELEINES)

13 tablespoons unsalted butter
1 2/3 cups confectioners' sugar
1/2 cup plus 1 tablespoon all-purpose flour
1/2 cup finely ground unblanched almonds
6 large egg whites
1 tablespoon lavender honey
grated zest of 2 lemons
1/4 cup freshly squeezed lemon juice
softened unsalted butter and flour for molds

Butter and flour madeleine tins.

In a large saucepan, heat the 13 tablespoons butter over moderately high heat until it begins to brown and give off a nutty aroma, about 5 minutes. Transfer it to a medium-sized metal or ceramic bowl to stop the cooking. Set aside.

Sift confectioners' sugar and flour together into a medium bowl and stir in the ground almonds. Set aside.

In the bowl of an electric mixer, whisk the egg whites until frothy. Add the flour-almond mixture and whisk until thoroughly combined. Whisk in brown butter, lavender honey, lemon zest and lemon juice until blended.

Spoon the batter into the molds, filling them almost to the top. Refrigerate for an hour to firm the batter.

Preheat oven to 375 degrees F.

Bake the madeleines about 12-15 minutes until springy to the touch. Remove from the oven, sharply rap the tins against the surface to loosen the madeleines. Unmold immediately and transfer to a rack to cool.

Serve slightly warm or at room temperature.

Adapeted from source: Debra F. Weber