Full Recipe

Madeleines

I’m not sure what happened last week but suddenly I had the urge to bake something. As I’ve mentioned before I’ve never been a baker. Emma and Frances had to be taught by my mother. Anyway I thought I’d have a try at madeleines because I like their seashell shape and they’re a perfect size for a small indulgence. This is a recipe I came up with – inspiration from several different recipes.

  • Ingredients:
  • 100g melted butter
  • Extra melted butter for buttering the trays
  • Zest of an orange and juice of ½ orange
  • Pinch of salt
  • 3 eggs plus 1 extra yolk
  • 100g castor sugar (or 125g if not using vanilla sugar)
  • 25g vanilla sugar
  • 125g sifted flour
  • ½ tsp baking powder
  • Icing (optional):
  • 150g icing sugar
  • Fresh orange juice (about 1 orange)

Method

Preheat the oven to 220°C. Butter two madeleine trays well with the extra melted butter and dust with flour. Shake out the excess flour. (We sell the trays in our Kitchen Shop).

Put the orange juice, salt, sugar, eggs and egg yolk in a bowl and mix with an electric mixer until light and thick. Using a wooden spoon mix in the flour, baking powder and orange zest.

Spoon the mix into each mould filling each about ¾ full. Bake for 10-12 minutes.

Turn out onto a rack to cool.

Icing – an optional extra which is more of a light glaze than a heavy icing. I glazed some madeleines and left others plain. Mix together the icing sugar and enough orange juice to make the glaze very smooth and runny enough to be easily brush on the madeleines. Leave on the rack until the glaze is set.

These will keep in an airtight container for up to a week. For a different flavour replace the orange zest and juice with lemon.