Madeleines

Madeleines

Few nations can claim to do romance quite like the French, and Grace Stevens‘ Madeleines are the perfect vintage dessert to add a touch of French flair to your February. And if you are like Grace and have a tradition of hiding a small treat in your children’s lunch box, these Madeleines make the perfect stowaway. 

Ingredients

  • 2 eggs (100g)
  • 100g caster sugar
  • 100g flour (plus extra for dusting tin)
  • 40ml lemon juice
  • zest of 1 lemon
  • 3ml baking powder
  • 100g melted butter (melted slightly)

1. Grease a Madeleine tray and dust with flour. Tap off excess flour and set aside. You may freeze the tray for a larger ‘pearl’.

2. Whisk eggs and sugar until light and airy.

3. Fold in remaining ingredients. Cover and refrigerate for 60 minutes or overnight.

4. Preheat oven to 200°C. Fill each shell three quarters of the way with cool batter.

5. Bake for 5 to 8 minutes or until a tester comes out clean. There should be a small rise in the centre. This is called the “pearl”.

6. Allow to cool slightly before removing from the tray and dusting with icing sugar.

7. Best enjoyed fresh out the oven within the hour.

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