Lemon Skyr Madeleines

Description

These buttery, light as air madeleines are perfect to accompany your morning tea or serve as an afternoon pick me up. Thanks to the addition of creamy, zesty Lemon Extra Creamy Skyr, these madeleines retain their softness and moisture longer than traditional madeleines, so you can snack on these delicate little cakes the next day as well!

Ingredients

1/2 Cup

Butter

2 Tablespoon

Butter for the pan

1/4 Teaspoon

Baking Powder

1/4 Teaspoon

Salt

Egg, room temperature

1/2 Cup

White granulated sugar

1/4 Cup

Icelandic Provisions Lemon Extra Creamy Skyr

1 1/2 Teaspoon

Fresh lemon zest

1 Teaspoon

Vanilla extract

Recipe

Step 1

First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

Step 2

Add the all-purpose flour, baking powder and salt into a bowl and give it a whisk until combined. Set aside.

Step 3

In a separate medium bowl, add one egg and the white sugar and whisk until everything is combined.

Step 4

Add the extra creamy lemon skyr, lemon zest, and vanilla extract and whisk until fully combined.

Step 5

Gently sift the dry ingredients in batches while incorporating it into the egg mixture.

Step 6

Once mixed, add the cooled melted brown butter into the batter and gently incorporate the butter into the mixture. It might take a little bit of time to incorporate the butter.

Step 7

Let the batter chill in the fridge for about an hour.

Step 8

While the batter chills, brush melted butter with a pastry brush or clean towel into each madeleine cavity. Brushing butter into the crevices helps get you golden madeleine.

Step 9

Preheat the oven to 375 degrees during the last few minutes of the madeleine batter chilling.

Step 10

Scoop a generous tablespoon of the madeleine batter into each the center of each madeleine cavity.

Step 11

Pop the madeleines into the oven and immediately reduce the temperature to 350 degrees. a. The initial heat will help the madeleines rise.

Step 12

Bake them for about 10 – 12 minutes or just until the tops bounce back after you press it with your finger. The bottoms should be golden and the tops should be pale and puffy.

Step 13

Invert the madeleines onto a wire rack and let them cool slightly.

Step 14

Dust with powdered sugar and lemon zest and enjoy! Store any extra in an airtight container at room temperature for up to days.