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…
- 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)
- Preheat the oven to 200° and grease the madeleine tin with a little butter.
- Whisk together the eggs and the caster sugar in a bowl until combined and frothy.
- Add the lemon juice, zest and flour and lightly stir into the mix.
- Pour the mixture into the tray – about a desert spoonful for each madeleine mould should do the trick.
- Bake for around 10 minutes until the madeleines have risen and cooked through.
- Best dunked in tea 🙂