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These little French beauties are so simple to make and just cry out for a good cup of coffee. Whip the batter up the night before, then come morning time you just fill the moulds and you’re only moments away from madeleine heaven.
3 free range eggs
80 grams sugar
80 grams self raising flour
75g unsalted butter, melted
Zest of 1 large Orange
1 x 12 hole Madeleine tray, buttered and floured
Madeleines: Preheat your oven to 180 ℃ fan bake.
Place the eggs into a large bowl with the sugar and whisk until they become pail in colour and light n airy. Sift in the flour and fold in gently, followed by the orange zest. Gently pour the melted butter into the mixture incorporating as you go. Mix until all the butter is fully combined. At this point you can place the mixture in a pouring jug, cover and rest in the fridge overnight or for at least an hour. Distribute the batter evenly between the moulds, then place into the preheated oven to bake for 10 minutes.
Remove from the oven and cool for 2 minutes. Using a fork, gently loosen the madeleines from their moulds and then tip the whole pan out onto a cooling rack or tea towel. Once cool, dust lightly with icing sugar and serve with hot coffee.