Light as air, taste of heaven there are no other words needed. Trust me just make them and eat them. I got this recipe off of a website after finding another pan Mum had persuaded me to buy from Lakeland. Mum always got me to buy her several packets of the Bon Mamman Madeleine's from my numerous French trips over the years and it became such a regular trip I never bothered to make these for her and its something I will always regret because she deserved to have these made for her every day. Even if she was a diabetic!!!!
Ingredients
2 eggs
1/2 tsp vanilla extract
125g icing sugar
100g plain flour
1/4 teaspoon baking powder
125g butter, melted and cooled
Zest of half an unwaxed lemon
Preheat the oven to 190 C. Grease and flour 24 Madeleine moulds.
In a bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and ribbony. It will increase in volume and this is what makes them lighter than air.
Sift together the flour and baking powder. Sift 1/4 of the flour over the egg mixture, gently fold in. Fold in the remaining flour a couple of spoonfuls at a time. Then fold in the melted and cooled butter. Spoon batter into the prepared moulds. Don't over fill. They puff up and rise really well so its not necessary.
4.
Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in moulds on a rack for 1 minute. Loosen with a knife. Invert onto a rack and cool. Sift icing sugar over the tops or melt plain chocolate and dip the tips in the chocolate.
Get the kettle on and enjoy with a nice strong cuppa!
Ingredients
2 eggs
1/2 tsp vanilla extract
125g icing sugar
100g plain flour
1/4 teaspoon baking powder
125g butter, melted and cooled
Zest of half an unwaxed lemon
Preheat the oven to 190 C. Grease and flour 24 Madeleine moulds.
In a bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and ribbony. It will increase in volume and this is what makes them lighter than air.
Sift together the flour and baking powder. Sift 1/4 of the flour over the egg mixture, gently fold in. Fold in the remaining flour a couple of spoonfuls at a time. Then fold in the melted and cooled butter. Spoon batter into the prepared moulds. Don't over fill. They puff up and rise really well so its not necessary.
4.
Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in moulds on a rack for 1 minute. Loosen with a knife. Invert onto a rack and cool. Sift icing sugar over the tops or melt plain chocolate and dip the tips in the chocolate.
Get the kettle on and enjoy with a nice strong cuppa!
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