When I feel like whipping up afternoon tea really quick (in 15 minutes), I’d always make madeleines using the recipe adapted from my trusty Marie Claire cookbook, Marie Claire Cuisine. I love this cookbook for its simplicity and variety. It covers the basics for all meals and most of the time, the recipes can be trusted. I found my cookbook in a bookstore in the Australian suburbs of Bendigo for $20 and literally jumped for joy because the only alternative to buying this book is going online and it is probably second-hand.
Anyway, I’m sure you would want to buy this cookbook from amazon once you try this recipe. It produces Madeleines so light and fluffy that you just can’t stop popping one into your mouth. I don’t like my madeleines browned with a harder outer covering but if you do, then just lengthen the baking time. Also, I got bored with plain old lemon madeleines, so I decided to make it prettier by adding a few drops of raspberry juice and swirling it around, just for fun 🙂
2 tbsp caster sugar
2 large eggs
Zest of 1 lemon
60g of all purpose flour, sifted
1.5 tsp of lemon juice
50g of melted butter
1. Preheat oven to 200 degrees Celsius.
2. Using electric whisk, whisk eggs, sugar and lemon zest until pale and thick.
3. Fold in flour.
4. Gradually fold in lemon juice and melted butter.
(*Remember not to over mix!)
5. Place in madeleine moulds and bake for 5 minutes.