Classic French Madeleines

Madeleines

Madeleines are always a hit in our house, especially with the little ones. Up until recently we always used to buy them in the supermarkets, but they are surprisingly quick and easy to make so we’ve started making our own.

My original inspiration came from Michel Roux Jnrs Madeleine recipe and Rachel Koo’s very authentic French Madeleine recipe. I like to think I took the best elements of both their recipes to create my own pared-down, authentically French version.

If you fancy giving them a go yourself, this recipe is really simple and easy to follow and kids can get involved too. The results are pretty impressive and seriously tasty too. The only special equipment you’ll need is a Madeleine tray, most other things you’ll already have in your kitchen.

Ingredients

  • 100g plain flour
  • 1 tsp baking powder
  • 2 large eggs
  • 100g caster sugar
  • 50g unsalted butter
  • 30ml milk
  • A squeeze of honey
  • 1 lemon
  • Icing sugar

Method

  1. Pre-heat the oven to 190C
  2. Whisk the eggs and the sugar together until pale and frothy
  3. In a separate bowl mix the butter (melted and cooled) with the milk and honey and then combine them with the eggs and sugar
  4. In another bowl measure out the flour, combine with the baking powder and fold into the mixture
  5. Squeeze the juice from the lemon into the mixture and lightly mix
  6. Leave to stand for a minimum of 20 minutes or up to a few hours in the fridge if you have time
  7. Line the Madeleine tray with butter and a dusting of flour to prevent the cake mixture from sticking to the tray
  8. Add one tablespoon of the cake mixture to each of the Madeleine moulds
  9. Add any fruit or jam to the Madeleines or skip this step if you are making plain Madeleines (I personally love adding fresh Raspberries and would highly recommend trying them in your bake)
  10. Bake for 5 minutes at 190C
  11. Turn the oven off for 1 minute to allow the madeleines to take shape
  12. Turn the oven back on for a final 5 minutes but turn down to 160C
  13. Remove the Madeleines from the oven, dust with icing sugar and then pop onto a wire rack until they are a comfortable warm for handling and eating (Madeleines are best eaten within an hour of baking!)

Et voila! Enjoy!

If you fancy trying more recipes you can check out my fluffy American pancakes recipe!

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