Lemon Madeleine Pan Series – Part 1
This is part 1 of my Lemon Madeleine Pan series. A lemon pan can make so much more than just lemons. I’m starting off easy with acorn shaped madeleines. It is simple and perfect for the fall time. Like all my madeleine recipes, this requires just a whisk! The stand mixer or hand mixer can take a night off.
Madeleines are little cakes that are delightfully light, moist and in this case, chocolatey! A key component of a madeleine is its hump. Many people don’t know this and make madeleines that are flat. While they sit better on a plate when they’re flat, madeleines should have a hump! It’s part of what makes them unique.
The lemon madeleine pan I use is from AliExpress. You can find the lemon pan on Amazon. It’s about the same price as other baking pans and if you follow this series, you’ll find that they aren’t just for lemons. Trust me when I say that it’s quite versatile.
note: This is the same base recipe I used for my double chocolate madeleines.
Ingredients
- 65g unsalted butter
- 9g milk
- 1 egg
- 50g granulated sugar
- pinch of salt
- 53g all purpose flour
- 12g cocoa powder
- 1/2 tsp baking powder
- extra butter for greasing the madeleine pan
For decoration:
- Milk or dark chocolate shavings
- Pocky sticks or pretzel sticks
- Milk or dark chocolate, melted
Equipment
- Lemon shaped madeleine tray
- Digital scale
- Whisk
- Mixing bowls
- Measuring spoon
- Pastry brush
- Cheese grater
Steps:
- Melt the butter and set it aside.
- In a large bowl, combine sugar, milk, salt and egg. Whisk everything together until it’s combined.
- Add the dry ingredients (flour, cocoa powder, baking powder). Mix until everything is combined and there’s no lumps.
- Add melted butter and mix until it’s shiny and smooth.
- Cover the batter and refrigerate for at 1 hour.
- In the meantime, melt some butter and brush the madeleine pan. Once brushed, place the pan in the fridge with the madeleine batter.
- Preheat the oven to 400F (204C).
- When the oven is almost ready, scoop or pipe the batter in the madeleine pan.
- Bake at 400F (204C) for 3 minutes then reduce the temperature to 356F (180C) and continue to bake for another 8 minutes.
- Let the madeleines cool.
- Melt some chocolate.
- Grate chocolate using a cheese grater. This will create larger chocolate shavings and look more aesthetically pleasing than using a microplane.
- When the madeleines are cooled, either dip or brush the top third of the madeleine with chocolate.
- Lightly roll the madeleine in the chocolate shavings.
- Top it off with a Pocky (or pretzel) stick that’s dipped in chocolate.
- Repeat the process with the remaining madeleines.
- ENJOY! They are best consumed the day they’re made. Any extra can be stored in an airtight container for up to 5 days.
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