This recipe came about when my younger sister was submitting her degree, she had the munchies for something sweet and asked me to bake. I’d been dreaming of madeleines ever since I returned from Nice, and as soon as I suggested them every other sweet treat was irrelevant. A reminder of childhood breakfasts at my grandparents in France, sugar coated lemon-y cakes, they always seemed so technically difficult to me which is why I’d never tried to bake them, but with a Friday afternoon off work I decided to give them a go!
As soon as I made that first batch they were an instant hit with the family, pretty sure the baking tray wasn’t even cool before the first batch were demolished! Over that weekend I made about 5 dozen madeleines, we just couldn’t get enough! So my recipe has been fine-tuned and tested, thanks to my very willing taste testers!
- 2 medium free range eggs
- 100 g caster sugar
- 100 g plain flour
- 1 lemon juice and zest
- 3/4 tsp baking powder
- 100 g butter melted and cooled slightly, plus extra for greasing
- Preheat the oven to 200C. Brush the madeleine tray with butter and lightly coat in plain flour, tapping out the excess.
- Beat the eggs and sugar together until they're fully combined and frothy.
- Whisk in the remaining ingredients, combining the flour little by little.
- Leave the mixture for 20 minutes to stand. It will slightly thicken.
- Pour into the madeleine tray, filling each one 2/3 of the way.
- Bake for 8-12 minutes, I find 11 minutes the perfect time. You should expect them to have their characteristic 'hump' by minute 5 or so. Try not to open the oven whilst they're baking.
- Transfer to a wire cooling tray and cover with icing sugar.
- Enjoy! These are best eaten within an hour of baking (but good luck making them last that long)