Lemon Honey Madeleines

New pan, again, haha. Well for the people like me, I can't stop myself from buying new pieces of equipment.

Anyway, I can't say that it's really new, because it's the type of classic pan that we know as "A medeleine pan".

Well, you may want to ask me why? For me, it's not the same, hehe.

The design of the pan is the same as the traditional madeleine pan that we know, but the difference is it's a lot deeper than the one that I already have. 

Most of the madeleine pan is about 1.5-1.7 cm. but this one the depth of the pan is 2.2 cm. (0.5 cm deeper).

A deeper madeleine pan makes this little cake higher, mine is about 5-5.5 cm. (and more cute) and the inside of the cake will stay moist longer. 

The larger and deeper pan means more batter and larger cake, you will get 14-16 pieces from this recipe with a standard pan but I got only 12 pieces from this pan, ^^. 

Lately, when I make the madeleine, I beat the egg and sugar for a shorter time than before, it makes this little cake rise better in the oven and the texture will be less dry. But I still use the hand mixer for beating it because using only a wire whisk doesn't add enough air bubbles 

Anyway, if you love lighter cake you can beat the egg longer than mine, you will get lighter batter (and you will get more madeleines) so don't forget to reduce the baking time or you will overbake this little one easily.

Lemon Honey Madeleines

105 g ....................... Unsalted butter
105 g ....................... Cake flour
3/4 tsp ...................... Baking powder
1/8 tsp ...................... Salt
85 g .......................... Egg
80 g .......................... Granulated sugar
22 g .......................... Honey
1 tsp ......................... Lemon juice
.................................. Butter and flour for preparing the pans

Melt the butter in a microwave and let it cool to 30-40℃ before using it.

Sift the cake flour and baking powder together. Set aside.

Mix the lemon zest with the sugar.

Put the eggs, honey, salt, and, sugar into a bowl and beat at medium speed for 3 minutes.

Fold the sifted flour mixture in 2 additions.

Add the melted butter and lemon juice, then fold to combine.

Cover and refrigerate for 1 hour.

This time I used a Large Madeleine Pan (12 pieces/ 7.7 x 5 x 2.2 cm.)

But you can use a standard pan too.

Brush a madeleine Pan (12 pieces for 7.7 x 5 x 2.2 cm. or 14-15 pieces for standard size)  with butter. Sift the cake (or bread) flour over the buttered pans.

Turn the pan upside down and tap to remove the excess flour.

Refrigerate until needed.

Before baking, preheat an oven to 200℃ 

Divide the batter into the pan.

Bake in a 200℃  Preheated oven for 10-12 minutes.

Turn the madeleine upside-down, and let it cool completely.

Lemon Honey Madeleines