How do you store lemon madeleines?

Name: Lemon madeleines
Cook time: 45 h
Total time: 45 h
Yield: 20 madeleines
Ingredients: 150 g butter, plus extra for greasing the mold; 2 tablespoons honey; 3 large eggs; 110 g fine sugar; 15 g brown sugar (light brown sugar); zest of 2 lemons; 135 g self-raising flour; juice of 1 lemon; madeleine baking mold

Let cool: Allow the madeleines to cool completely on a wire rack before storing them. This prevents condensation and ensures they do not become moist. Airtight container: Store the cooled madeleines in an airtight container at room temperature for 1-2 days. Refrigerator: If you want to keep the madeleines longer, you can place them in an airtight container in the refrigerator for up to 1 week. Note: they may lose some of their texture and dry out a bit in the refrigerator. Freezing: If you want to keep the madeleines for a longer time, you can freeze them for 2-3 months. Preparation: Wrap each madeleine separately in plastic wrap or baking paper to prevent them from sticking together. Freezing: Place the wrapped madeleines in a freezer bag or an airtight container. Label the bag or container with the freezing date. Thawing: Remove the madeleines from the freezer and let them thaw at room temperature. This usually takes a few hours. You can also warm them briefly in a preheated oven (150°C) for 5-10 minutes to make them a bit crispy again. With these methods, you can enjoy your lemon madeleines to the fullest, whether you want to eat them right away or store them for later.

Lemon madeleines

Favorites

45 min + 3 hours to set

•

Easy

Delicious lemon madeleines that fill your kitchen with the scent of caramel and hazelnuts. A perfect feel-good recipe!

Kitchen must haves

Ingredients

What do you need?

Quantity: 20 madeleines

150 g butter, plus extra for greasing the mold
2 tablespoons honey
3 large eggs
110 g fine sugar
15 g brown sugar (light brown sugar)
zest of 2 lemons
135 g self-raising flour
juice of 1 lemon
madeleine baking mold

Preparation method

How do you make this?

Put the butter and honey in a saucepan and let it foam until it turns golden brown and smells like caramel and hazelnuts (how it really smells in paradise).

Whisk the eggs with the two types of sugar and lemon zest for 10 minutes until it has doubled in volume. It should be nice and white and frothy.

Pour in the warm honey mixture in a steady stream. Then sift the flour over it and stir vigorously until all lumps are dissolved. Refrigerate for at least three hours (it can also be overnight) to set.

Preheat the oven to 190 °C.

Grease the madeleine baking mold and divide the batter into the molds. Do not fill them too full, as the batter will rise. Bake for 12 to 15 minutes in the preheated oven.

Drizzle with a teaspoon of lemon juice and let cool.

Social