These delightful lemony sponges slightly crunchy on the outside with a tender, sweet lemon centre are best eaten warm and fresh and within an hour of coming out the oven. 


120 gr Eggs 2 large
100 gr Caster sugar  
100 gr Plain flour, plus extra for dusting  
175 gr Lemon, juice and zest 1 medium
2 gr Baking powder ¾ tsp
100 gr Butter, melted and cooled slightly, plus extra for greasing  



Special Equipment: Madeleine baking tin

Preheat the oven to 180C FAN/200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat tapping out the excess.
Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients.
Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.

Fill each shape to level or just below
Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the
madeleines to a wire rack and leave for a few minutes to cool slightly.

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