Chocolate- lemon Madelaines


This mornings work are these Chocolate- lemon Madelaines also from Pierre Hermé’s cookbook “Chocolate Desserts”.

An other nice tea cookie, easy to make, all the need is time ( most precious good I know ).

Gives you 12 Madelaines.

70 gr all-pirpose flour

3.5 tbs cocoapowder ( dark and unsweetened )

1/5 tsp baking powder

90 gr sugar

pinch of salt

grated zest of 1/4 lemon

2 large eggs at room temperaturs

100 gr soft butter

Sift together flower, cocoa abd bakin powder.

Put thew sugar, salt and the lemon zest in a bowl and rubb everthing together with your fingers until the mixture gets moist.

Beat the eggs into the lemon sugar until blended.

Add the soft butter . Gently whisk in the flour mixture.

Chill for at least 6 hours to get the nice little bump on top of your madelaines. Or, if you can live without it put in the fridge for at least 1 hour.

Preheat the oven on 220°

Butter and flour the madelaine mould.

Fill the mould with the doug. You don’t have to flatten it, the heat will do that for you.

Place the pan in the oven, leave a wooden spoon in the dorr to keep it slightly open. Turn down the heat down to 180° and bake for 15 minute.