It was the day after we got back from our holiday in Phuket. I missed baking so much and had been thinking about baking some madeleines, as few as possible, because there were only two of us at home. I came across a recipe from Chuck Williams that uses only one egg and yields 12 madeleines. His method is different than the one I normally use. I made some adaptation and made them as lemon madeleines.
Adapted from Chuck Williams (William Sonoma)
1/4 c sugar
1 Tbs lemon zest
1 Tbs lemon juice
1/2 cup flour
1/2 tsp baking powder
a pinch of salt
4 Tbs soft butter
Preheat the oven to 165C
Butter and flour 12 madeleine molds, Set aside.
Sift flour, baking powder and salt.
Beat the egg, sugar, lemon zest and lemon juice on medium speed for about 30 seconds, then increase the speed to high and beat the mixture until becomes very thick, for approximately 8-10 minutes.
Fold the sifted flour in gently.
Add the soft butter into the above and mix well.
Spoon the batter into the molds and bake 10-12 minutes, until they are golden brown.
Invert onto rack and dust with some powdered sugar. Best eaten on the day they are baked.