Madeleines

These shell-shaped cakes embody French pastry elegance in miniature. Their distinctive bump forms during baking, creating textural contrast between crispy edges and tender centers.

Classic Lemon Madeleines

Yield: 24 madeleines Prep time: 20 minutes + 2 hours chilling Bake time: 10-12 minutes

#### Ingredients - 120g unsalted butter, plus extra for molds - 100g all-purpose flour, plus extra for molds - 1/2 tsp baking powder - Pinch of salt - 2 large eggs, room temperature - 100g granulated sugar - Zest of 1 lemon - 1 tbsp honey - 1 tsp vanilla extract

#### Instructions

1. Prepare the batter: Melt butter and let cool slightly. In a bowl, whisk together flour, baking powder, and salt. In another bowl, whisk eggs and sugar until pale and thick (2-3 minutes). Add lemon zest, honey, and vanilla.

2. Combine: Fold flour mixture into egg mixture in three additions. Drizzle in melted butter, folding gently until just combined. Do not overmix.

3. Rest: Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight. This rest develops flavor and ensures proper bump formation.

4. Prepare molds: Brush madeleine molds with softened butter, dust with flour, tap out excess. Even if using non-stick molds, this ensures easy release and crispy edges.

5. Fill and bake: Preheat oven to 190°C (375°F). Fill molds 3/4 full (about 1 tablespoon each). Bake 10-12 minutes until edges are golden and centers spring back when lightly touched.

6. Cool and serve: Turn out immediately onto cooling rack. Best served warm, but keep 2 days in airtight container.

Variations: - Chocolate-Dipped: Melt 150g dark chocolate, dip cooled madeleines halfway - Honey Lavender: Replace lemon with 1 tsp dried lavender, increase honey to 2 tbsp - Brown Butter: Brown the butter before adding for nutty complexity

Success Tips: - Room temperature eggs incorporate better - Don't overbake—centers should remain tender - The bump forms from temperature shock—cold batter in hot oven

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