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This is a recipe for no-fail CREOLE LEMON MADELEINES. A thick genoise-like thick batter is refrigerated before baking. The outcome is a perfect lemon madeleine with a pronounced hump, crisp edge, and soft yet sturdy interior.
Give this "good luvin from the oven" recipe for CREOLE LEMON MADELEINES a try.
And remember: When yah mix a lilโ bit of Creole wit a lilโ bit of Cajun -- dats good eatinโ.
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1 1/4 cups PASTRY FLOUR
1/2 teaspoon BAKING POWDER
1/8 teaspoon TABLE SALT
1/2 cups extra fine GRANULATED CANE SUGAR
4 tablespoons LIGHT BROWN SUGAR
8 tablespoons SALTED BUTTER, browned
2 large EGG, room temperature
2 tablespoons WHOLE MILK, scalded
2 tablespoon fresh LEMON JUICE
1/4 teaspoon LEMON OIL
1/2 teaspoon VANILLA FLAVORING
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1/2 cup CONFECTIONARY SUGAR, sifted
1 tablespoon MELTED BUTTER
1 tablespoon fresh LEMON JUICE
1-2 tablespoons WHOLE MILK
Pinch TABLE SALT (if needed)