Lemon Madeleines Recipe
Ingredients
1 large egg, white only
2 1/2 tablespoons sugar
1 tablespoon light corn syrup
1 1/2 tablespoons all-purpose flour
1 teaspoon finely grated lemon rind
Light vegetable oil cooking spray
Directions
Preheat the oven to 350 degrees.
Put the egg white into a mixing bowl and beat until frothy.
Add the sugar and corn syrup.
Stir in the flour and lemon rind, mixing until completely blended.
Lightly spray vegetable oil twice on a madeleine tin, and distribute it evenly over the surface of the molds using your fingers.
Scoop 1 tablespoon of batter into each mold.
Bake for about 11 minutes, until the edges of the cakes are golden brown.
Place a sheet of baker's parchment on top of a wire rack.
Remove the madeleine tin from the oven, invert, and lightly tap to release the madeleines onto the parchment to cool.
Serve the same day.
Put the egg white into a mixing bowl and beat until frothy.
Add the sugar and corn syrup.
Stir in the flour and lemon rind, mixing until completely blended.
Lightly spray vegetable oil twice on a madeleine tin, and distribute it evenly over the surface of the molds using your fingers.
Scoop 1 tablespoon of batter into each mold.
Bake for about 11 minutes, until the edges of the cakes are golden brown.
Place a sheet of baker's parchment on top of a wire rack.
Remove the madeleine tin from the oven, invert, and lightly tap to release the madeleines onto the parchment to cool.
Serve the same day.
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