Lemon madeleines buttery and so very moreish! These little french fancies are a perfect mid morning treat or make an excellent after dinner petit four.
Lemon madeleines are both delicious and very easy to make. It’s a basic batter that can be made ahead and chilled in the fridge until you are ready to bake. The only requirement for lemon madeleines is a well prepared tray, brushed with butter and dusted with flour. However their simplicity in no way impacts on the taste. Rustle up a tray and you’ll be hard pushed not to eat the lot!
This is French patisserie at its most simple. Michelle and I decided that madeleines would be the perfect petit four to serve with tea and coffee at last month’s Supperclubs. Our diners were delighted with these warm pastries served straight from the oven. A really simple and straight forward recipe, go on give them a try.
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Buttery, lemony and so very moreish! These little french fancies are a perfect mid morning treat or make an excellent after dinner petit four.
- 100 g plain flour
- 100 g caster sugar
- 2 free range eggs
- 1 lemon zest & juice
- 3/4 tsp baking powder
- 100 g butter melted & cooled
Preheat the oven to 200C/400F/Gas 6. Brush a madeleine tray with melted butter then add a little flour to coat, tapping out any excess.
Whisk together the eggs and sugar in a bowl until light and frothy. Gently whisk in the remaining ingredients. Leave to stand for at least 20 minutes before pouring into the prepared madeleine tray using a dessert spoon. Do not overfill the trays, only about 3/4 full.
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.
Serve immediately and enjoy whilst warm.
These are best eaten within an hour of cooking.
Feel free to change out the lemon for orange or blood orange when in season or mix the citrus flavours, just taking care not to add any more liquid than that equivalent to one lemon, approx 75ml.