• 12servings
  • 30minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D

Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 1/2 teaspoon vanilla extract

  3. 1/2 teaspoon lemon zest

  4. 125g icing sugar

  5. 100g plain flour

  6. 1/4 teaspoon baking powder

  7. 125g butter, melted and cooled

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190 C / Gas mark 5. Grease and flour 24 Madeleine moulds.

  2. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and satiny.

  3. Sift together the flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared moulds, filling 3/4 full.

  4. Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in moulds on a rack for 1 minute. Loosen with a knife. Invert onto a rack and cool. Sift icing sugar over the tops or melt plain chocolate and dip the tips in the chocolate. Store in an airtight container.


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