Lemon Madeleines With Lemon Vodka Syrup

Recipe Ingredients

		For Madeleines
2 cups	125g / 4.4oz	Cake flour (not self-rising)
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
3 tablespoons	45ml	Freshly-grated lemon zest - plus
1 teaspoon	5ml	Freshly-grated lemon zest
		= (from about 7 large lemons)
1 cup	198g / 7oz	Unsalted butter - (2 sticks) - softened
2 teaspoons	10ml	Fresh lemon juice
2 cups	396g / 13oz	Sugar
6 cups	1188g / 41oz	Eggs (large)
		For Lemon Syrup
1/4 cup	59ml	Water
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	59ml	Lemon vodka
1/4 cup	59ml	Fresh lemon juice

Recipe Instructions

To make Madeleines: Preheat oven to 325 degrees and spray Madeleine pan generously butter and flour pan (preferably non-stick), knocking out excess flour.

In a bowl sift the flour, baking powder, salt, and zest together.

In another bowl with an electric mixer beat together butter, lemon juice, and sugar until mixture is light and fluffy. Add the lemon zest. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until just combined.

Spoon some of the batter into prepared Madeleine molds, filling the mold 3/4 full. Using both hands, pick up the Madeleine tray and lightly tap against the table to spread the batter evenly. This will eliminate any air pockets and ensure that molds are not overfilled.

Bake Madeleines in middle of oven 20 to 25 minutes, or until edges are browned and tops are golden. Loosen edges and transfer Madeleines to a rack set over a baking dish. Make more Madeleines in pan, cleaned and freshly sprayed.

To make Lemon Syrup: While first batch of madeleines is baking, in a small saucepan bring syrup ingredients to a boil, stirring, and remove from heat.

Brush warm madeleines with some of hot syrup and repeat with remaining madeleines as they are baked, keeping syrup warm.

This recipe yields about 42 madeleines.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B29) - from the TV FOOD NETWORK

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