Madeleines

I tested numerous recipes and this is the one that comes out great every time.
You will need a special madeleine mould tray. I use a non-stick 12- mould one. 
Even if you use a non-stick tray you’ll need to grease the moulds with some butter for each batch.
Lots of recipes call for refrigerating the batter. This recipe can be mixed and baked straight away.
 
I usually sprinkle mine with icing sugar (confectioners sugar). 
I also enjoy icing them with a simple lemon glaze. 
 
You can also tweak this recipe and add a couple of Tbs cocoa powder. This changes the colour and taste to chocolate.
 
Adding a Tbs of honey to the batter is another great option.
 
 
 
 
 

MADELEINES

Makes 24

100 g unsalted butter (room temperature) – plus extra to grease the moulds
juice of 1/2 lemon
pinch of salt
125 g caster sugar
3 eggs and an extra egg yolk
125 g sifted self-raising flour

Pre-heat oven to 180C.

Melt 100 g butter very slowly – don’t let it get hot.

Grease a tray of madeleine moulds well with some of the butter.

In a medium sized bowl put lemon juice, salt, caster sugar, eggs and extra yolk.
Mix together well with a wooden spatula.

Sprinkle in self-raising flour and mix until smooth.

Finally add the melted butter and mix until combined.

Spoon the mixture into moulds. Fill only to 2/3.

Bake for about 15 minutes or until madeleines are golden.

Turn out onto a wire rack.

Let them cool a little before dunking them into glaze.
Return to wire rack to cool completely.

Simple lemon glaze

1/2 cup icing sugar
2 Tbs lemon juice

Mix both ingredients well.

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