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Saturday, 10 January 2015

Lemon and Blueberry Madeleines

Long time no see, happy new year!  December seems to have come and gone so quickly and now we are in to 2015.  It was always my intention to post during Christmas, it is of course the best time of year to bake.  However, I simply did not have the time or will to do it.  I did bake a number of things and I also took photographs ready to write blog posts about but I just never got round to it.  Hopefully I will get some time to write them up and post this month.

For Christmas I received the brand new DROP kitchen scales.  These scales connect via bluetooth to my iPad and using the app allow me to create a number of dishes using their cool app.  Basically the app will give you a recipe and then allow you to adjust the number you want to cook - all the ingredients are scaled down or up depending on your quaintly.   It gets more geeky still - a feature not yet included, but coming soon, is the ability to click on any ingredient from the recipe and swap it for a substitute suggested by the app.  For example, you might not have sour cream, instead the app will offer other suggestions that you may have.  The app also allows you to scale ingredients based on how much of one you may have.  Lets say the recipe calls for 500g of flour, but when you tip in all you have left you find you only have 350g...well these clever scales will scale back all the other ingredients (and quantity) to allow you to continue baking without having the run out to the shops and buy more flour.  

As you bake with these scales they automatically update the method...for example, it will say 'place bowl on scales', you do and it will move on to the next step 'add flour' you do and once you have added enough it will then move on to the next, and so on... When its time to bake a timer automatically appears and starts counting down.  Its very clever and I can't wait for them to bring out more features.

This blog recipe was created on my DROP scales.  I decided to give the lemon madeleines ago and see how well it works.  I scaled back the recipe to make 12 and also added some blueberries since I had them in the fridge.  You will have to forgive the funny amount of egg, I think it was simply because I scaled back the amount to 12 instead of 24.  They turned out perfectly anyway and where great to eat, warm from the oven, with a cup of tea.

Lemon and Blueberry Madeleines
Serves 12

105g plain flour
88g butter
75g caster sugar
1 and a half eggs (I know, the scale weighs them - you could just use 2 medium eggs)
1 egg yolk
zest of a lemon and juice
1 tsp vanilla extract
2g baking powder
pinch salt
blueberries (3 per madeleine)

Met the butter in the microwave and place to one side to cool.

Mix together the flour, baking powder and salt and leave to one side.

In the bowl of a food mixer, add the eggs and sugar and whisk until pale (about 5 mins)  Add the lemon zest, juice and vanilla extract.  

Pour the melted butter in to the egg mix and carefully beat in using a large spoon.

Sift in the flour mixture and fold in to form a smooth batter.


Place in the fridge for 30 minutes (OR you can make this the night before and bake when needed)

To bake...preheat oven to 200c.  Grease a  madeleine tin with butter.  Spoon the mixture in to the moulds until 3/4 full.  Place three blueberries on top.


Bake for 10 minutes until golden brown.

Allow to cool slightly before turning out.  Dust with icing sugar. 

Serve warm, maybe with tea.  Enjoy.