Lemon Blueberry Madeleins |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 12 |
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This is a wonderful recipe I found in a Chocolatier magazine. Recipe by Mary Schaaf Mulard. I tweeked a smal bit. Ingredients:
4t. unsalted butter |
1/2 c. all purpose flour |
1/4 t. baking powder |
pinch of salt |
2 large eggs room temp, beaten |
1/4 c.+ 2 t. sugar |
1t. finely grated lemon zest |
1/2 t. lemon extract |
about 1c. blueberries |
Directions:
1. Butter or spray madelien pans(I used cupcake pans) & flour them
2. In a small sauce pan, melt butter over medium heat & cook just til light golden brown and fragrant, about 5 minutes
3. Remove from heat and cool to room temp.
4. In a small bowl combine with whisk: flour, baking powder & salt, blend
5. In a medium bowl, using a hand held mixer, beat eggs & sugar at high speed until mixture has tripled in volume and forms thick ribbony when beaters are lifted. Lower speed to medium and beat in lemon zest and extract.
6. Using a large rubber spatula, fold flour into beaten eggs in 3 additions. Fold in melted butter in 3 additions.cover & fridge for 30 minutes.
7. Position rack in center of oven and preheat to 375 degrees.
8. Drop by teaspoonfuls of batter into molds make sure enough for each 12 cupcake ( 1 heaping t. for each)
9. Spread about 1 T blueberries across the top of batter.
10. Bake 8 to 10 minutes
11. Remove from oven and cool 3 minutes, slide a sharp knife around edges of each cup and carefully take out and cool on wire rack completely.
12. Store in air tight container for 2 or 3 days. or frozen for a month
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