𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐏𝐄𝐑𝐅𝐄𝐂𝐓 𝐂𝐑𝐄𝐎𝐋𝐄 𝐋𝐀 𝐌𝐀𝐃𝐄𝐋𝐄𝐈𝐍𝐄𝐒 𝐖𝐈𝐓𝐇 𝐇𝐔𝐌𝐏| 𝐄𝐀𝐒𝐘 𝐍𝐎 𝐅𝐀𝐈𝐋 𝐑𝐄𝐂𝐈𝐏𝐄| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

This is a recipe for no-fail CREOLE LEMON MADELEINES. A thick genoise-like thick batter is refrigerated before baking. The outcome is a perfect lemon madeleine with a pronounced hump, crisp edge, and soft yet sturdy interior.
Give this good luvin from the oven recipe for CREOLE LEMON MADELEINES a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
1 1/4 cups PASTRY FLOUR
1/2 teaspoon BAKING POWDER
1/8 teaspoon TABLE SALT
1/2 cups extra fine GRANULATED CANE SUGAR
4 tablespoons LIGHT BROWN SUGAR
8 tablespoons SALTED BUTTER, browned
2 large EGG, room temperature
2 tablespoons WHOLE MILK, scalded
2 tablespoon fresh LEMON JUICE
1/4 teaspoon LEMON OIL
1/2 teaspoon VANILLA FLAVORING
𝗟𝗔𝗚𝗡𝗜𝗔𝗣𝗣𝗘 𝗜𝗖𝗜𝗡𝗚
1/2 cup CONFECTIONARY SUGAR, sifted
1 tablespoon MELTED BUTTER
1 tablespoon fresh LEMON JUICE
1-2 tablespoons WHOLE MILK
Pinch TABLE SALT (if needed)