Fragrant Yuzu Madeleines
A Delightful Yuzu Madeleine Snack Perfect for Tea Time
Infused with yuzu preserves, these madeleines offer a delightful chewy texture and a wonderfully aromatic yuzu flavor. They are soft, delicious, and perfect for an afternoon treat. The addition of yuzu makes them exceptionally moist and flavorful.
Ingredients- 2 large eggs (room temperature)
- 60g granulated sugar
- 20g honey
- 1g salt
- 90g unsalted butter (melted)
- 80g whole wheat flour
- 20g almond flour
- 2g baking powder
- 2 Tbsp yuzu preserves (finely minced, including the fruit pieces)
Cooking Instructions
Step 1
Begin by preparing all your ingredients meticulously. Sift the flours (whole wheat flour, almond flour) and baking powder together two to three times to ensure they are light and free of lumps, which will result in a smoother batter. Finely mince the yuzu preserves, ensuring you include the fruit pieces for texture and flavor. If you don’t have homemade yuzu preserves, you can use store-bought yuzu tea or jam, but opt for one with fruit bits if possible. Melt the unsalted butter until it’s completely liquid.
Step 2
In a spacious bowl, whisk the room-temperature eggs until lightly beaten. Add the salt (1g), honey (20g), and granulated sugar (60g). Whisk everything together until the sugar has completely dissolved. Next, incorporate the finely minced yuzu preserves into the egg mixture and stir until well combined. You’ll start to notice the lovely citrus aroma filling the air!
Step 3
Gradually add the sifted dry ingredients (whole wheat flour, almond flour, baking powder) to the wet ingredients. Using a spatula or whisk, gently fold the dry ingredients into the wet until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour. Finally, slowly pour in the melted butter while gently folding it into the batter until it’s smooth and glossy. The batter should have a beautiful, uniform consistency.
Step 4
Lightly grease your madeleine molds with butter or line them with parchment paper to prevent sticking. Transfer the batter into a piping bag and fill it about 80% full. Seal the top of the piping bag and refrigerate the batter for at least 12 hours, or preferably for a full day. Chilling the dough is crucial for developing the characteristic ‘hump’ or ‘belly’ on top of the madeleines when they bake, giving them a beautiful appearance. Once chilled, bake in a preheated oven at 170-180°C (340-355°F) for approximately 12 to 15 minutes, or until the tops are a lovely golden brown. Baking time may vary slightly depending on your oven. Enjoy your fragrant yuzu madeleines!
