Madelaines

Ingredients:

*  2 Eggs at room temperature 

* 1/2cup Butter, at room temperature 

* 1/2cup Granulated Sugar 

* 2tsp Lemon Zest 

* 1tsp Vanilla Extract 

* 1cup All Purpose Flour, spooned, leveled and sifted 

* 1/2tsp Baking Powder

* 1/8tsp Salt 

For the Chocolate Coating:

* 1cup Semi Sweet Chocolate Chips 

* 1cup White Chocolate Chips 

* 3tbsp Whipping Cream + 3tbsp Whipping Cream 

* 1tbsp Lemon zest 

Directions:

1. Melt the butter, slightly brown it, on low-medium heat, in a saucepan. Set aside to cool. Transfer to a big bowl, and leave to cool. 

2. Using a standmixer or hand held mixer, with whisk attachment, beat the eggs and sugar together, until doubled in volume, and pale yellow and satin-like. Add in the lemon zest and vanilla extract, and beat again until incorporated. 

3. Combine the flour and baking powder, and salt in another bowl, and whisk to combine. 

4. Using a rubber spatula gently fold in the flour mixture, into the egg mixture, in two batches. Ensure to fold enough to combine fully (no dry streaks of flour), but gently. 

5. Fold in 1/4th of the mixture into the butter, taking time to gently combine it. Once combined add in the rest of the egg/flour mixture to the butter mixture and mix gently. Once combined, the mixture will look thick and shiny. 

6. Cover the bowl with saran wrap, and refrigerate for 40 minutes. 

7. Just before you take the batter out of the refrigerator, pre heat the oven to 350degrees F. Using a pastry brush, brush some melted butter into each madelaine shell, coating well. 

8. Add a tablespoon -or tablespoon and half of the batter into each shell (you do not need to spread it). Bake at 350 degrees for 10-14 minutes (my first batch baked in 13 minutes and the second took 12). 

9. Invert the Madelaines onto a wire rack to cool. 

10. To make the chocolate dips, combine 3tbsp of whipping cream with 1 cup of chocolate chips (in separate bowls). Microwave at 20 second intervals twice, and whisk until smooth and silky. You can dip the cooled madelaines in each dip of your choice and return to wire rack to dry. For quicker drying you can leave them in the refrigerator for 10 minutes, although the madelaines are best slighlty warm from being just baked, and dipped in chocolate. Add the lemon zest to the white chocolate coated Madelaines. 

Enjoy!! 

On   @sugarathome  &@sugarandspiceathome