Eggless Lemon Madeleines

Origin: French          

Pronounciation: Its almost like saying Mad Helen, but silence that H.

Situation: So I´m back home after three weeks of being in NY on production, and Houston for some rest, and its easter, and I feel like getting my hands a little dirty, but Im a little lazy and there´s not much to work with. The boyfriend  (who has stayed behind this time around) has not had the least bit interest in going grocery shopping for much. So I decide I can either put it off, go to the market, or play around with some ideas. I obviously decide to play around...
I´ve been swearing that I´ll put my madelaine tray to use for a while, and the idea of that aroma filling the kitchen is enticing, but I have no eggs  (bummer!). I decide to wing it, and lurke around for a way of getting the right texture in them....

Madelaines are very small shell-like shaped small light and airy cakes. They are a french staple. They originated in the Lorraine region of eastern France, and are said to have been named in the 19th century after a pastry cook called Madeleine Paulmier. They should be light and full of flavour. Usually, a genoise cake batter is used for them. Traditional reicpes usually include almonds and citric zests to add a tang.

This is obviously a variation to the classic recipe, but if you´re running low on ingredients, try this version. They dont dissapoint. Put on the kettle for some tea too... Nothing beats that spongy sweetness with a cup of Earl Grey.

Recipe: Eggless Lemon Madelaines

Yield: 2 dozen


-3/4 cup butter, softened, plus 1 extra tbsp to grease mold
- 2 tablespoons sour cream
-2 tablespoons cornstarch
-8 tablespoons of milk
-1 cup sifted cake flour, plus 1 extra tbsp to line mold
-1 teaspoon baking powder
-1/2 teaspoon salt
-1 teaspoon lemon extract
-1/2 of a cup superfine sugar

-Preheat oven to 375F / 190 C
-Melt butter and set aside to cool
-Mix 1 tbsp of melted butter with a tbsp of flour, grease the molds with the mixture
-Mix the corntarch and milk, add sourcream and whisk until light and fluffy
-Whisk in sugar and lemon extract
-Sift dry ingredients together and fold into the cornstarch mix
- Add the cooled melted butter until just mixed
-Fill the greased tray with a tablespoon of batter for each madeleine (should fill half way)
-Bake in the oven for 12-15 minutes or until just golden brown around the edges.
-Cool shell side up. 
-Enjoy !


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