Madeleines

Madeleines

By
From
Citrus
Makes
24 small or 12 large
Photographer
Mowie Kay

A proper madeleine – buttery, airy and lightly fragrant – is one of those things that I feel should not be messed around with. I see recipes adding nuts or honey, dousing them in syrup or coating them with chocolate, or – horror of horrors! – jam and desiccated coconut. This is wrong. I’m afraid I am prepared to do nothing more to them than vary the type of citrus I use – and I may be tempted to add a few drops of orange blossom water if making them with anything other than lemon. If eaten within the hour, as recommended, they do not need anything else.

Ingredients

Quantity Ingredient
100g butter, plus extra for greasing
100g caster sugar
2 eggs
100g plain flour, plus extra for dusting
1/2 teaspoon baking powder
1 lemon, Finely grated zest and juice

Method

  1. Gently melt the butter, then set aside and allow to cool to blood temperature. Whisk the sugar and eggs together in a bowl until well combined and slightly frothy and aerated. Whisk in the remaining ingredients, including the melted butter. Cover and chill in the refrigerator for at least 1 hour, or several if possible – this will help form the traditional “bump” that is so distinctively “madeleine”.
  2. When you are almost ready to bake the madeleines, preheat the oven to 180°C. Melt a little more butter and use it to brush two madeleine tins (or one; you can bake these in two batches), then dust with flour and turn upside down and drop onto a surface to remove the excess. Spoon in the madeleine batter – a dessertspoon for each should do it, but make sure you don’t over-fill the mould; they should only be around two-thirds full. Bake in the oven for 8–10 minutes until golden brown, slightly darker around the edges and shrunken away slightly from the tin.
  3. Turn out onto a wire rack to cool and try to eat within the hour.
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