These light and delicious French classic Madeleines are so quick and easy to make – but you can’t skimp on the steps. In this recipe it’s the process that’s the important thing if you want to get a successful result. You could make them in a cupcake pan if you don’t have a Madeleine pan, but make sure you only fill it shallowly, no more than half an inch thick.
When cooled, you can dust with icing sugar, drizzle with lemon icing or dip into icing and then coconut.
Oh yes, they’re best made on the day they’re to be eaten too – but then who could possibly leave any behind?
100g caster sugar
150g plain flour
100g unsalted butter – melted
Grated zest of 1 lemon
Grated zest of 1 orange
Pre-heat your oven to 200C
Whisk the eggs and sugar until thick and pale and whisk leaves a trail when lifted (use and electric!)
Gently fold in flour, butter and zest.
Spoon into moulds
Bake for 12 minutes or until golden and springy to touch
Cool on cake rack and dust shell sides with icing sugar.