LIGHT, AIRY, FLUFFY, AND SOOOO ADDICTIVE MADELEINES

First time we’ve ever baked madeleines. Super light, airy and fluffy, and almost melts in your mouth. Lemon zesty fresh with just the right butteryness. And they are sooo addictive….. This is an adapted recipe from TheGlutenfreeAustrian who has so many other great recipes.

100 grams OhAh Pizzamix
5 grams baking powder
1 grams kosher salt
100 grams melted, cooled butter
85 grams granulated sugar
Zest of 1 Lemon
2 large eggs, at room temperature (80 grams)
1 teaspoon vanilla extract
30 grams milk

Take out the milk and eggs - best baking results when it gets to room temp.

Mix the dry ingredients together (flour, baking powder and salt).

Melt the butter and leave to cool.

Measure up the sugar in a bowl and put in the lemon zest. Mix well, and press the lemon/sugar mix with the back of the spoon to squeeze out the lemon oil into the sugar.

Add in the vanilla extract and eggs into the lemon/sugar and mix (with a handmixer) to a fluffy white cream.

Fold in the dry ingredients carefully (with a whisk or spatula). Then slowly fold/mix in the cooled butter. Once fully integrated, mix in the room temp milk and whisk until smooth.

Cover and place in the fridge for at least 1 hour.

Melt some butter and brush your madelaine baking pan and place in the freezer (also a necessary step).

Heat the oven to 210 degrees C (normal oven, not convection)

Once the dough has chilled (at least 1 hour), take out the frozen pan and either scoop (with a spoon) or pipe up (in a bag) approx 1 tbsp dough in each madeleine shape. Don’t worry about it not reaching the edges - the dough will rise and spring.

Bake for 6 minutes, if necessary turn around and lower the temperature to 185 degrees C and bake for 4-5 minutes until the dimple has risen and the edges are golden (the top/dimple will be light).

And what a dimple it is :-)