Hi guys.
Today I made lemon madeleines with sweet and sour lemon glaze :)

The original Madeleine recipe is very simple.
Butter: Eggs: Sugar: Wheat flour: 1: 1: 1: 1. (+ Baking powder)
There's only a variation of how to add some texture or taste or to adjust the level of sweetness.

Based on my experiences
I show you how to make Madeleine's navel very well.
(Madeleine's navel is a convex protruding part of Madeleine.)
The navel does not have to be plump,
It's true that when the navel rises voluminously, it looks pretty.

It is important to make the dough well in order to make delicious madeleine,
Controlling your own oven is just as important as the dough.
If the temperature is not set properly, the shape will not look beautiful and the texture will also change.
Please make it several times to find the right temperature for your oven.
Please note that Madeleine should be baked short at high temperatures for a delicious taste.

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Please ask questions in the comments so we can answer as much as possible. :) Thank you.


▶ Recipe (About 12 Madeleines)
-77g egg, 67g sugar, 12g honey, 1g salt, 85g butter, 62g flour, 15g almond flour, 3g baking powder, 2g vanilla extract, 1 lemon zest
-Lemon Glaze: Sugar Powder 70g, Lemon Juice 12g, Water 5g

Please prepare all ingredients including eggs at room temperature.
Prepare butter by melting it to 4 ~ 60 degrees Celsius. Be careful not to get too hot or too cold.
Preheat oven before baking. For small ovens, opening and closing the door once will greatly reduce the temperature inside the oven, so preheat it to a temperature much higher than the actual baking temperature.

1) Peel the freshly washed lemon and soak in sugar for about 1 hour. The aroma of lemon is much more amplified.

2) Loosen the egg on the bowl and mix with sugar and lemon zest. Add salt, honey and vanilla extract at this time.

3) Mix enough to melt the sugar with a whisk. Make it feel like mixing rather than collecting air. When you drop it, the egg flows thinly and the white bubbles appear on the surface. (See video for exact status)

4) Sift flour + baking powder + almond powder into 3).

5) Mix slowly with a whisk until the powder is completely invisible. If the powder is completely invisible, mix it 2 to 30 more times to form a little gluten.

6) Add the melted butter at 4 ~ 60 degrees Celsius and mix slowly with a whisk until it is absorbed.

7) Leave the dough in the refrigerator for at least 1 hour and up to 24 hours.

8) Mix the dough evenly with a spatula, deflate the air and place it in the piping bag.

9) Fill the mold with 90% of the dough, pre-thinned with butter + bread flour.

10) Bake at 200 degrees Celsius for 4 minutes, then lower the temperature to 180 degrees Celsius and bake another 4 minutes. (Unox Convection Oven)
Adjust the baking temperature and time according to your oven.

11) As soon as it is baked, remove the Madeleine from the mold and stand it at an angle to cool it.

12) Mix lemon juice and sugar powder to make lemon glaze. Add water little by little and adjust accordingly.

13) Apply glaze to a fully cooled Madeleine with a brush and bake at 130 degrees Celsius for 1 minute to harden the glaze.

If eaten on the day, the outside is crispy and the inside is moist. If sealed and stored, the outside and the inside will be moist texture from the next day.
Sealed and eaten for 2 ~ 3 days at room temperature. Sealed and stored frozen for longer. (3-4 weeks storage)





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