Lovely, light and lemony – enough said!
Time: 25 minutes + fridge time and waiting time
Level: Reasonably easy
Equipment: A 12-hole madeleine tin
- 100g/3½oz butter melted and cooled slightly, plus extra for greasing
- 2 eggs
- 100g/3½oz caster sugar
- 100g/3½oz plain flour, plus extra for dusting
- 1 lemon, juice and zest
- ¾ tsp baking powder
If adding chocolate and sprinkles
- 50g – 60g white chocolate
- Various sprinkles
1. Brush the madeleine tray with melted butter. Put in fridge for 30 minutes or longer. Shake in a little flour to coat; tap out any excess.
2. In a bowl, sift together the flour and baking powder.
3. In another bowl, whisk together the eggs and the sugar until frothy. Whisk in the remaining ingredients except for the flour. Gently fold in the flour and baking powder. Make sure all the flour is blended in. Leave to stand for 20 minutes.
4. While the mixture is standing heat the oven to 200C/Fan 180C/400F/Gas 6.
5. Carefully pour or spoon the rested mixture into the prepared madeleine tray. Fill to the edge of each hole.
6. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Cool in the tin for 5 minutes then transfer to a wire rack and leave to cool fully.
7. If you choose to add chocolate and sprinkles, melt the white chocolate in a bain marie and brush it over half of each madeleine. Add sprinkles immediately after each brushing, working quickly before the chocolate hardens*.
*tip – I found it worked well to have a small bowl filled with sprinkles and to hold each brushed madeleine over it angled downwards, while I used a teaspoon to add the sprinkles. This should minimize the number of coloured sugar balls or similar rolling around on your kitchen floor.