Lemon Madeleine
As promised, here's the lemon version for my easy madeleine recipe. They are soft, buttery, lemony and so delicious. I showed you how to make a lemon glaze for it and since I have some lemon curd in the fridge, I put it to good use.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 340F or 170C.
3. Brush the madeleine mold with melted butter. Set aside.
4. In a bowl, add the sweetener and lemon zest. Use a spatula, press down to release the oil from the zest and mix well. Then add the eggs, salt, and whisk vigorously until foamy, about 30 seconds.
5. Add the flour, baking powder and whisk until well combined.
6. Add the melted butter and mix to combine. Finally, add the fresh lemon juice and mix until well combined. The batter is smooth and creamy.
7. Spoon the batter into the madeleine mold until the top.
8. Bake for 10 to 12 minutes, just until the sides are slightly browned. Do not over bake as they can crisp up like cookies.
9. You can also choose to chill the batter for 30 to 60 minutes in order to have more rise and a bigger bump. Do not chill for more than 60 minutes as the butter in the batter will start to solidify. After chilling, spoon the firmed batter into the madeleine mold and bake for 12 minutes or until the sides are slightly browned. The batter will spread and rise more as the heat shock of baking a cold batter creates a bump. However, the bump is more of a rounded shape, instead of the classic belly bump. Due to more rise, the texture is slightly fluffier. Check out my post in the community board to see pictures of the batter after chilling and baking for the original version.
10. This is an easy version which takes only about 20 minutes from start to finish without compromising on the taste. However, if you do not mind the extra time then feel free to chill the batter.
11. While the madeleines are cooling, make the lemon glaze by mixing 50 g (1/2 cup) of powdered sweetener with 15 ml (1 tbsp) of lemon juice until you get the right consistency. If the consistency is too thick, just add more lemon juice. If too runny, just add more powdered sweetener until you get the right consistency. Just brush the lemon glaze onto the madeleines. As an option, you can bake it for 1 minute just to solidify the glaze.
12. If you are using the lemon curd, just make a hole in the middle and pipe the lemon curd into the hole. Alternatively, just brush the lemon curd on the madeleines.
13. These madeleines can be enjoyed immediately out of the oven, and they are best served fresh. They are soft, buttery, flavorful and incredibly delicious.
14. They can be kept at room temperature for a few days, provided you have a cool and dry climate.
15. They can be refrigerated for up to a week or frozen for months.
[Total servings = 12]
NUTRITION INFO PER SERVING (PLAIN ALMOND FLOUR VERSION)
Total carb = 1.6 g
Dietary fiber = 0.7 g
Net carb = 0.9 g
Calories = 82
Total fat = 6.9 g
Protein = 3.6 g
[Total servings = 10]
NUTRITION INFO PER SERVING (PLAIN COCONUT FLOUR VERSION)
Total carb = 0.3 g
Dietary fiber = 0.1 g
Net carb = 0.2 g
Calories = 43
Total fat = 3.7 g
Protein = 2.2 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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