Madeleines are small, dainty, delicate, fluffy and delicious little butter sponge cakes shaped like seashells. They are so easy to eat and will disappear like magic before they’ve even cooled.
Chill madeleine baking pan in fridge for 30 minutes
Pre-heat oven to 220 °C
Remove chilled madeleine pan and brush with the tablespoon of butter, brushing evenly in each individual mould (alternatively spray with cooking spray)
Dust with flour, shake off any excess and return pan to the fridge
Whisk together the flour, baking powder and salt
Melt 75g butter
Using a hand mixer, combine butter, sugar, lemon zest and juice and beat in eggs one by one
Continue to beat until batter is pale yellow
Fold in dry ingredients
Cover the bowl and chill the mixture in the fridge for an hour
Spoon batter into each mould of the pan, filling only to ⅔ of the way of each
Lightly tap the pan to remove any air bubbles
Place in the fridge for a further 30 minutes
Bake in the oven for 11 to 13 minutes until golden brown
Remove madeleines from moulds immediately and cool on a cooling rack until warm or room temperature
Dust lightly with icing sugar and serve
Notes
For the very best flavour and texture, eat them on the same day you make them.