How To Cut And Stich Anarkali Chudidhar

E 'for so long that I wanted to make these cookies with my hands, I like to die.

I was very surprised by the lightness of the dough (in the sense like texture on the palate), so different from that of the packaged madeleines. It seems, with hyperbole, eating "air". A great feeling, especially because these cookies have a delightful scent (and taste) of lemon and vanilla.

The madeleines

Ingredients (for 4 and 20 mini madeleines muffin molds) :

100 g sugar grated zest of 1 lemon

2 eggs at room temperature 1 vanilla

vanilla

80 g flour 00

Three-quarters teaspoon baking powder 1 pinch of salt

90 g cold butter

Sift together flour and baking powder and set aside. In a large bowl (I use that directly the planet) combine the sugar with the lemon zest and process them with your fingers to extract all the flavors of lemon and add the eggs along with vanilla seeds and a pinch of salt, install everything for at least 2-3 minutes to obtain a mass light and fluffy. Stir in the flour with a spatula, being careful not to remove the eggs and then pour in the melted butter and mix just enough to make the dough smooth. Cover the bowl with plastic wrap and leave in refrigerator for 3 hours (I recommend you let it rest for at least 8-9 hours). If you have silicone molds do not need butter, you just pour the mixture into each mold (if you like to do things right help you with the pastry bag) until it is filled almost completely, do not bother to fix the mix, we think the oven. Bake at 170-180 ° C for about 10-13 minutes (8-10 minutes if they are mini madeleines), until they are golden. Remove from the oven madeleines, let cool 5 minutes and remove from tins to cool completely on a rack.

Recipe: The icing on the cake.