Osmanthus Lemon Madeleines

Step 1

In a bowl, combine the flour, baking powder, and salt, sift them and set aside.

Step 2

Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar for about 5 minutes or until the mixture forms a ribbon when the beater is lifted. Add the lemon zest and mix again for 10 seconds.

Step 3

With a whisk, gently fold in the dry ingredients. Fold the butter in the same way. Pour the batter into a piping bag and refrigerate for at least 30 minutes. If you don't have piping bag, just cover the bowl and refrigerate. Use spoon to add the batter into the mold

Step 4

Preheat the oven to 200 °C (400 °F). Grease the madeleine tray mold with butter and lightly sprinkle with flour.

Step 5

Fill each compartment up to three-quarter with the batter. Sprinkle with the dried flowers. Bake for 6 to 8 minutes or until the edges of the madelienes are slightly golden brown.

Step 6

Take it out from the oven, let cool for 5 minutes before removing and letting cool on a wire rack.