Ingredients (12 Madeleines)
102g plain flour
1 teaspoon baking powder (actually just under and flattened)
2 large eggs
100g caster sugar
100g lightly salted butter
1 whole lemon, washed
Oven
Heat fan oven to 200C
Utensils
Scales
1 larger bowl
4 smaller bowls
Saucepan or microwave dish
Fork/whisk/ spoons/ spatula/ pastry brush/ fine grater
Madeleine tray
Method
Melt the butter and then pour into one of the smaller bowls to cool.
Take the pastry brush and dip into the butter ( don’t worry about it still being warm for this) and brush the moulds in the madeleine tray.
Take approximately 1 table spoon of the flour then shake a little in to each mould. Then shake from on side to the other to enable a coating of the tray. Then tap out the excess. This now means your tray will be ready for filling.
Zest your lemon and keep in one of the small bowls. Then cut the lemon in half and squeeze in the juice avoiding pips. Squeeze through your fingers allowing pips to be caught and less washing up 😉.
Now crack the eggs into the larger bowl and use a fork to break and blend the yolk and whites together.
Then add the sugar gradually to the egg mix in and whisk ( hand whisk is good enough) until mixed in well and you have a slightly frothy mixture.
Now lightly whisk in the lemon juice and zest.
Gradually whisk in half the flour and all of the baking powder.
Ensuring that the melted butter is cool, add and whisk into the mixture.
Finally, add the balance of the flour whisking it into the mixture gently.
Leave your mixture in the large bowl for 15/20 minutes.
Now fill your moulds in the Madeleine tray. Start of with smaller amounts and then top endeavouring to make them equal amounts. Remember that they will rise.
Bake for 9-10 minutes.
We hope you enjoy making, sharing and eating the madeleines which are best eaten on the same day😋.
Notes
Once cool, you can melt a little apricot jam and brush on top and then dip into shredded coconut.
