Madeleines

Depending on who you are Madeleines will either make you think of Proust… or The Transporter.  Personally they make me think of holidays in France when I was a kid and my mum buying bags of them to keep my brother and I quiet on the long car journey from ferry to campsite.  I only found out recently how easy they are to make (as long as you’ve got the iconic fluted tin) – almost too easy.  Problem is they’re really easy to scoff too…

Madeleines

  • 2 free-range eggs
  • 100g caster sugar
  • 100g self raising flour
  • 1 lemon – you’ll need both the juice and the zest (watch out for the pips!)
  • 100g butter melted (and a little extra to grease the tin)
  1. Preheat the oven to 200° and grease the madeleine tin with a little butter.
  2. Whisk together the eggs and the caster sugar in a bowl until combined and frothy.
  3. Add the lemon juice, zest and flour and lightly stir into the mix.
  4. Pour the mixture into the tray – about a desert spoonful for each madeleine mould should do the trick.
  5. Bake for around 10 minutes until the madeleines have risen and cooked through.
  6. Best dunked in tea 🙂

I had a spare pot so I decided to plant the seeds from the lemon I squeezed.  If anything happens, I’ll let you know!
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4 thoughts on “Madeleines

  1. Wow – I would never have thought that they were that simple! Must give these a try someday, my sister & I used to eat a lot of them on holidays to France and I’ve been seeing those moulds everywhere recently!

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    1. They’re really easy! I like that not everyone’s heard of them – they’re a bit of a pleasant surprise to people who’ve never tried them before 🙂

      Like

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