French Madeleines
French Madeleines are light, buttery little cakes traditionally baked in scallop-shaped Madeleine moulds.
Servings: 24 cakes
Ingredients
- 2 large eggs
- 100 g caster sugar
- 100 g butter + extra for greasing the tray
- 100 g self-raising flour
- ½ teaspoon baking powder (2ml)
- 1 lemon, zested
Equipment
Instructions
Preparation:
- Lightly grease the Madeleine tray with melted butter, dust with flour and shake off any excess100 g butter
- Pay particular attention if your tray is not non-stick
- Zest the lemon1 lemon,
For the French Madeleines:
- Whisk the eggs and sugar until thick and paleEasiest in a stand mixer - it will take about 10 minutes2 large eggs, 100 g caster sugar
- Melt the butter and allow to cool slightly100 g butter
- Sift the flour and baking powder together100 g self-raising flour, ½ teaspoon baking powder
- When the egg mixture is ready, lightly whisk in the other ingredients, using the lowest setting for a few seconds. You may need to use a spoon to carefully stir in any butter that isn't incorporated
- Put the bowl in the fridge for 20-30 minutes
- Preheat the oven to 200°C/ 185°C fan/ gas mark 6/ 400°F
- Spoon the mixture into the moulds so that it is almost at the top, but not quite
- Bake for 8-10 minutes (mine took 9 minutes) until beginning to turn golden brown. Check after 8 minutes, then after 9 minutes
- Ease out of the tins with a knife (use a nylon knife in a non-stick pan) and cool on a wire rack
- Repeat with the rest of the mixture
- Eat as soon as you can.
Notes
Everyday Cooks Tips:
Storage:- Store in an airtight container in the fridge for up to a week, but preferably eat within 2-3 days of making