ingredients
makes 24
1/2 cup sweet butter, melted and cooled until tepid
1 1/4 cups All purpose flour, plus extra to dust
4 medium eggs
1/2 cup golden superfine sugar
finely grated zest of 1 lemon
1 tsp baking powder
pinch of salt
Confectioner’s sugar, to dust
method
1. Brush two Madeleine trays with a little of the melted butter. Allow to set, then dust with flour, shaking out any excess.
2. Whisk the eggs, sugar and lemon zest together in a bowl, using an electric whisk, until the mixture is pale, creamy and thick enough to leave a trail when the whisk is lifted.
3. Sift in half of the flour, together with the baking powder and salt. Carefully pour in half of the melted butter around the edge of the bowl and gently fold in until evenly incorporated. Repeat with the remaining flour and butter. Cover and chill the mixture in the fridge for 45 minutes.
4. Two-thirds fill the Madeleine moulds with the mixture and bake at 220°C (400°F) for 10 - 12 minutes or until well risen and golden. Ease out of the tins and cool on a wire rack. Serve dusted with Confectioner’s sugar.
more information
• Resting the sponge mixture before baking gives the Madeleines their characteristic dense texture.
• If you have only one Madeleine tray bake in two batches.
