| Servings |
24 cookies
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Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 4 eggs
- 2 egg yolks
- Lemon zest of 1 lemon
- 1 1/2 tsp lemon juice
- 1 1/4 cups sugar
- 1 1/4 cups butter, melted
- 2 tbsp butter, melted (for greasing the pans)
Ingredients
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Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, sift together flour and baking powder.
- In the stand mixer bowl, beat the eggs, egg yolks and sugar until thick. Add the lemon juice and lemon zest and mix again.
- Fold in flour with a spatula and scrape the bottom of the bowl to get all the flour that falls on the bottom.
- Mix in the melted butter until it becomes a smooth mixture.
- At this point, you can bake right away or you can refrigerate it overnight to get extra hump.
- To bake, grease the madeleine pan with melted butter.
- Put the mixture in a piping bag and pipe to in the middle of the pan. Do not spread.
- Bake for 10-12 minutes. Check the sides so it's not too brown.
- Tap the madeleine pan on a surface and the cookie should pop out. Cool on a wire rack.
Recipe Notes
Adapted from : Rasa Malaysia
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