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Succulent lemon Madeleines dipped in white chocolate: a citrus delight

Succulent lemon Madeleines dipped in white chocolate: a citrus delight

Discover the charm of baking these elegant lemon madeleines, infused with fresh lemon zest and dipped in creamy white chocolate. Each bite packs a tangy punch followed by a smooth, sweet finish, creating a sophisticated treat that's as pleasing to the eye as it is to the palate.

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Why you'll love this: These madeleines combine the bright flavor of lemon with the decadence of white chocolate, making them irresistibly unique. The addition of ground cardamom introduces a touch of spice that complements the citrus beautifully, elevating this classic French confection to new heights.

Perfect occasion: Ideal for a snack, a refined dessert during a dinner or as a treat to accompany your coffee break. These madeleines are also perfect for gifting, especially when beautifully wrapped to show off their delicate shape and decoration.

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Decorating Tips: For an extra touch of elegance, sprinkle edible rose petals over the white chocolate before it hardens. You can also use finely grated lemon zest or a dusting of golden edible glitter to make these treats even more amazing.

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon of salt
  • 2 eggs
  • 1/2 cup sugar
  • Zest of 1 lemon mixed with sugar
  • 1 tablespoon of lemon juice
  • 50 grams of melted butter
  • 1/4 cup olive oil (or oil of your choice)
  • 1 teaspoon ground cardamom
  • 200 grams of melted white chocolate
  • 1 tablespoon of coconut oil
  • Edible rose petals for decoration

Instructions:

  1. Preheat your oven to 175°C (350°F) and prepare your madeleine molds by lightly greasing them.
  2. In a large bowl, whisk together the eggs and lemon-infused sugar until the mixture is pale and frothy.
  3. Stir in lemon juice, oil and melted butter until well combined.
  4. Sift together the flour, baking powder, salt and cardamom, then stir these dry ingredients into the wet mixture until smooth.
  5. Spoon or pour the batter into the madeleine molds, filling each almost to the brim.
  6. Bake for 15 minutes or until the edges are golden brown and the center springs back when touched.
  7. Remove the madeleines from the oven and let them cool slightly.
  8. While cooling, mix together the melted white chocolate and coconut oil. Pour about a tablespoon of this mixture into each mold.
  9. Press a cooled madeleine into each mold on top of the chocolate mixture. If desired, add a few edible rose petals before the chocolate sets.
  10. Place the molds in the refrigerator to set the chocolate, about 30 minutes.
  11. Once set, carefully unmold the madeleines and enjoy.

Enjoy these beautifully made lemon madeleines, a delicious fusion of citrus and sweet treat!

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