Madeleines can be served on their own for the afternoon snack, or with coffee or tea. They can also be used for picnic and parties , they do not require cutting and always present well.
You will need a special madeleine print mould, use a metal one or silicone one, both work well. A number of online stores sell them. It is better to have two of those, as it will ensure a prompter cooking time.
Makes 24
Preparation – 15 minutes
Cooking – 15-18 minutes per batch
Ingredients:
- 125 g of butter
- 2 large eggs
- 150 g of caster sugar
- 1 pinch of salt (omit if using salted butter)
- 150 g plain flour
- The zest of one lemon (non treated)
Method:
- Warm up the oven to 160-170°C
- If using metal madeleine prints, butter the bottom of each print.
- Melt the butter and set aside
- Mix together the eggs and sugar until creamy and light (use a whisk).
- Add in the butter, salt and lemon zest. Mix well.
- Add the flour. Mix well.
- Using a spoon, fill each print of the mould halfway.
- Place in the oven until cooked for 15-18 minutes. The cooking time will vary between ovens.
- Turn over on a cooling rack, making sure the madeleines are not on top of each other and allow to cool before storing away.
