Petit lemon and butter tea cakes which melt in your mouth; that is what a Madeleine is. They are delicious morsels, which will win the hearts and taste buds of even the most avid sugar-avoider. This Madeleine Recipe has been adapted slightly from Rachel Khoo, from The Little Paris Kitchen. I’ve made these Madeleines from this recipe time and time again for my kids and guests, and they are simply delicious. Enjoy our Madeleine Recipe – 10 Simple Steps for Perfect Madeleines
10 Simple Steps for Perfect Madeleines
- 3 Eggs, at room temperature (because eggs beat better at room temperature)
- 130g Caster Sugar
- 200g Plain All Purpose Flour
- 10g Baking Powder
- Zest of 1 ½ Lemons, un-waxed
- 200g Unsalted Butter, room temperature
- 80 ml (4 tbsp.) Milk
- 25g Honey
- Using an Electric Mixer with paddle attachment; beat the eggs and caster sugar until pale and fluffy, which usually takes 4-5 minutes on number 3. Do not whip it.
- In a separate bowl, mix the flour, baking powder, and lemon zest together. Smells Amazing!
- In another separate microwave safe bowl or Pyrex Jug, melt the butter, milk, and honey in the microwave for about 40-50 seconds. Give it a quick mix with a whisk or fork to evenly combine.
- Slowly pour the butter, milk and honey mixture into the egg and sugar mixture while it is still beating in the Electric Mixer.
- Once combined, turn off the Mixer and carefully fold the flour mixture into the rest.
- Cover and put in the fridge for a minimum of 4 hours. Overnight if you wish.
- After the Madeleine batter has had time in the fridge, preheat oven to 190C.
- Grease and flour your Madeleine Tin using extra melted butter and plain flour. Do not use too much flour. Just a very light dusting over the butter will do.
- Spoon about 1 tbsp of batter into each Madeleine shell.
- Bake for 5 mins, and then turn the oven OFF for 1 minute. This is so the Madeleines get that wonderful crisp scalloped edge they are famous for. Then turn oven back on at 160C. Bake for a further 5 minutes.
Turn out onto a wire rack to cool, then serve.