Lemon Madeleines | Bebe Black Carminito

This recipe was submitted by one of our brand ambassadors, Bebe Black Carminito. You can find her work at Champagne and Cookies. Connect with her on Instagram and Facebook.

Ingredients

1/2 c All-Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Pasolivo Pacific Blue Kosher Sea Salt
2 Eggs at Room Temperature
1/4 c Sugar
5 T Melted and Cooled butter (extra butter to grease pan)
2 tsp Brown Sugar
1 1/4 tsp Pasolivo Orange Blossom Honey
1/2 teaspoon Pasolivo Lemon Olive Oil
Zest from 1 Lemon
Powdered Sugar to decorate

Directions

  1. In a medium sized bowl whisk flour/ Baking Powder and Salt – Set Aside
  2. Whisk the Eggs and granulated Sugar in electric stand mixer. Mix on medium-high speed for 1 – 2 minutes. For 2 more minutes whisk on high and until the pale & doubles in volume approximately for 4 minutes.
  3. Melt Butter with Brown Sugar, Honey and Lemon Olive Oil in a small saucepan over medium till Sugar is dissolved and is homogeneous then remove from heat.
  4. Add warmed Butter mixture into batter then fold in dry ingredients in two batches into batter until everything is completely blended.
  5. Cover Batter with plastic wrap and and refrigerate overnight.
    Preheat the oven to 350 degrees.
  6. Brush the Madeleine pan with butter. Freeze the pan to harden the butter.
  7. Pipe or spoon the batter into the Madeleine molds.
  8. Bake 8-9 minutes… After 5 minutes remove Madeleines from the pan and cool completely on a cooling rack.
  9. Decorate with powdered sugar
  10. Madeleines are best the day they are baked, but can be stored in a covered container for up to 1 day.

 

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