Monday, June 10, 2013


Soft "tea cake" type biscuit.
A favourite French delight.

Melted butter must be warm when added to mixture.

Refrigerate the batter mix for 2 hours. You can refrigerate it for up to 3 days. This will give the Madeleines its traditional hump.

Grease the moulds with melted butter, then dust flour on the tray. Refrigerate the trays for 10minutes for the butter to harden. This will allow the cooked Madeleines to fall out of the tray when cooked.

Follow this link for a video demo. This is the best way to explain and see the above hints.


  • Eggs                        3
  • Caster Sugar            175g
  • Plain Flour (Sifted)  125g
  • Baking Powder        1 Tsp
  • Unsalted Butter        115g (melted and warm)
  • Grated Lemon or Orange

Preheat oven at 175 Degrees. Then turn it down to 140-150 when ready to  bake.

Combine the eggs and sugar until pale and thick. (use a paddle on slow mix master)(I do it by hand with a whisk)
Add sifted flour into the mix and combine.
Add melted butter and lemon zest.
Once combined, leave to rest in the fridge. (the longer the better).
Bake for 8 - 12min. Golden and fluffy.
Cool for 10 min.
Sprinkle with Icing Sugar.

Soft and fluffy, nice when dipped in hot espresso coffee.

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