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Dreamy Lemon Madeleine Recipe for the holidays

Craving something heavenly that just melts in your mouth? Bake a batch of madeleines, little French delight and serve with hot tea or coffee. It will be a perfect ending for your holiday meal. Originated from the Lorraine region of Northeastern France, madeleine is known for its soft texture and its distinctive shell-like shape.

Génoise cake batter, commonly used for French pastry is used to make the madeleines but the shell like shape and the lemon zest makes its texture and flavor light.

For fancier variations, dip them in melted chocolate or sprinkle with confection sugar.

Ingredient:

• 2.5 cups All-purpose flour
• 1.5 cups Sugar
• 1tbs Baking powder
• 5 medium eggs (room temperature)
• 2 sticks + 2 Tbs. Butter
• 1 lemon

1. Mix the dry ingredient and sift them.
2. Wash the lemon in warm water and make the zest.
3. Melt the butter in the microwave and cool it so it is not boiling hot.
4. Beat 5 eggs and mix with the dry ingredient.
5. Pour butter into the batter and keep folding it until butter is completed absorbed.
6. Add lemon zest and mix gently.
7. Seal the batter and refrigerate for at least ½ hour before baking.
   (The batter can be prepped the night before)
8. Pre-heat the oven to 350 degree.
9. Coat the Madeleine pan lightly with butter and fill it about 70%.
10. Bake it for 18 minutes.

• Lemon zest can be substituted with finely ground nuts, which are used in the traditional recipe or almond slices.
• When zesting a lemon, be very careful not to get the inner white skin part of the fruit.

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