Mind you, these are not Christophe’s madeleines. But they are lovely way to use that Meyer lemon you picked from your dad’s tree, because when you (omg, finally) moved out of your parents’ house, it was 3.3 miles away.
(Coffee went into the cups.)
Speaking of road trips, when le bf and I finally do that always-on-the-back-burner bay area one, I will pack nothing so I can fill the car with Starter Bakery kouign amann, and if they happen to have them, these madeleines.
The original recipe was in grams, so I used a scale to measure the ingredients out, taking notes on the conversions for future reference.
I also only made half the recipe, because I only have one madeleine pan (for now). Instead of the 3 eggs, I used 1 egg + 1 yolk, and half the lemon for the madeleines, and half for the glaze.
The glaze is something they do to the madeleines at Blé Sucré (speaking of madeleines on my to do list). It’s a neat trick for an even moister, more lemony madeleine.
Whole Grain Meyer Lemon Madeleines
(adapted from Starter Bakery)
Makes two dozen.
140g whole wheat pastry flour (1 c.)
4g baking powder (1 tsp.)
145g butter (10 TB)
120g sugar (1/2 c. + 2 TB)
20g brown sugar (2 TB packed)
1 meyer lemon
1g salt (1/4 tsp.)
24g honey (2 TB)
For the glaze (optional):
1/4 c. sugar, or to taste
half a meyer lemon, juice + zest
Melt the butter and let cool slightly. Sift the flour and baking powder together in a bowl. In a larger bowl, zest the lemon into the sugars, and if you like, a big squeeze of juice.
Mix the salt, honey, and eggs into the sugars just until incorporated. Fold in the flour, then the melted butter. Refrigerate the batter at least 1.5 hours or overnight. (Alternately, you can prep and fill the pan before refrigeration.)
To bake, preheat the oven to 400ºF. Butter and lightly flour a madeleine pan. Pipe or spoon the batter into the molds about 3/4 full, or about a heaping tablespoon in each. (I use a 1 TB cookie scoop to do this.)
Bake at 400ºF for 2 minutes. Lower the temperature to 350ºF and bake for another 9-10 minutes, or until done. Let cool in pan for 5 minutes before unmolding. Finish cooling on a rack.
If you plan to glaze the madeleines, leave the oven on. Place the cooling rack on a sheet pan. Whisk the sugar, lemon juice, and zest in a bowl. Taste it to make sure the sweetness/sourness is to your liking.
Dip the almost completely cool madeleine tops in the glaze and place them back on the cooling rack, glazed side up. Put the pan back in the oven for a minute or two, just until the glaze starts to bubble.