How do you keep lemon madeleintjes?

Name: Lemon madeleintjes
Cook time: 45 h
Total time: 45 h
Yield: 20 Madeleintjes
Ingredients: 150 g butter, plus extra to grease the shape; 2 tablespoons of honey; 3 large eggs; 110 g fine sugar; 15 g kinnekess sugar (light brown caster sugar); Sixte of 2 lemons; 135 g self -rating flower; juice of 1 lemon; Baking tin for Madeleines

Allow to cool: Allow the Madeleintjes to cool completely on a rack before you store them. This prevents condensation and ensures that they do not get moist. Airproof packaging: Store the cooled madeleintjes in an airtight container at room temperature 1-2 days. Refrigerator: If you want to keep the Madeleintjes longer, you can place them in an airtight container in the fridge up to 1 week. Note: they can lose something of their texture and dry out in the fridge. Freezing: If you want to keep the Madeleintjes longer, you can freeze them for up to 2-3 months. Preparation: wrap each madeleine separately in plastic wrap or baking paper to prevent them from sticking together. Freezing: Place the packed Madeleintjes in a freezer bag or an airtight container. Label the bag or container with the date of freezing. Defrost: Remove the Madeleintjes from the freezer and let them thaw at room temperature. This usually takes a few hours. You can also heat them briefly in a preheated oven (150 ° C) for 5-10 minutes to make them a little crispy again. With these methods you can optimally enjoy your lemon madeles, whether you want to eat them immediately or want to keep them later.

Lemon madeleintjes

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45min + 3 hours set up

•

Easy

Delicious lemon madeleintjes that fill your kitchen with the scent of caramel and hazelnuts. A perfect feel -good recipe!

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Ingredients

What do you need?

Quantity: 20 Madeleintjes

150 g butter, plus extra to grease the shape
2 tablespoons of honey
3 large eggs
110 g fine sugar
15 g kinnekess sugar (light brown caster sugar)
Sixte of 2 lemons
135 g self -rating flower
juice of 1 lemon
Baking tin for Madeleines

Preparation method

How do you make this?

Put butter and honey in a saucepan and let it foam until golden brown and smells like caramel and hazelnuts (how it really smells in paradise).

Beat the eggs with the two types of sugar and lemon zest for 10 minutes, until it has doubled in volume. It should be nice and white and frothy.

Pour in the warm honey mixture in a jet. Then sieve the flour over it and stir firmly until all the lumps are dissolved. Put at least three hours (may also be a whole night) in the fridge to stiffen.

Preheat the oven to 190 ° C.

Grease the madeleinebak shape and divide the dough into the molds. Don't get them too full, because the dough will still rise. Bake in the preheated oven for 12 to 15 minutes.

Pour over with a teaspoon of lemon juice and let cool.

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