Madeleines

Delicious tasty treats, they won't stay around long! - by Barbara Northwood

Proudly supported by

To achieve the characteristic Madeleine flavour, it is important to melt the butter slowly and let it continue to heat until it turns very pale golden with a slight nutty aroma.
So use a good, heavy-based pan and watch it like a hawk in case it starts to burn. One more thing: I used a silicone Madeleine tray and they popped out really easily.

Ingredients

100g butter, melted and cooled slightly, plus extra for greasing

100g plain flour, plus extra for dusting

2 eggs

100g caster sugar

¾ tsp baking powder

finely grated zest and juice 1 lemon

Method

Heat oven to 200C/180C fan/gas 6. Brush the Madeleine tray with melted butter and shake in a little flour to coat, tapping out the excess. Whisk together the eggs and sugar until pale and frothy. Sift in the flour and baking powder, and gently fold in with the melted butter and lemon zest and juice.
Leave mixture to stand for 20 mins, then carefully spoon into the Madeleine tray. If you have a little left over, keep to one side to bake after the first batch. Let them rest in the tray for 10 mins, then bake the Madeleines for 8-10 mins or until risen and pale golden – check that they do not over-brown. Gently lift out and leave to cool slightly on a wire rack. These are best eaten as soon as possible.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Only $6 for 6 Issues!-SAVE 79%*

Subscribe Now

Ingredients

Method

Only $6 for 6 Issues!-SAVE 79%*

Magazine Subscription Offer