Madeleine is a classic French tea cake made of butter, eggs, and flour. One of my favorite dessert, and it is a common breakfast food in our house.
I have adjusted the sugar level according to the family taste bud, light enough, but still, keep the delicious flavor.
- Whole egg (room temperature) 55g
- White sugar 45g
- Butter (melt) 70g
- All-purpose flour 70g
- Baking powder 2g
- Milk 10g
- Lemon zest 10g
- Half lemon skin
- Mix lemon skin with the white sugar, set aside.
- Mix milk with lemon, set aside.
- Melt butter over the pan, set aside to cool down.
- Brush the Madeleine tray with room temperature (Soft) butter and coat with a thin layer of flour. You can leave the tray inside the fridge first.
- Whisk egg first until light and then gradually add sugar. Continue beating until a thick and pale form.
- Add flour into the egg mixture, 1/3 at a time, and use specula to fold evenly.
- Add lemon zest and continue to fold gently.
- Add melted butter gradually, make sure the butter is room temperature, and add it around separate times.
- Cover and leave in the fridge to rest for 30 minutes.
- Preheat oven 190 degrees. Carefully pour into Madeline tray. Bake 11-12 minutes.