Thursday, March 10, 2011


Ingredients3 eggs
100gm caster sugar
150gm plain flour
100gm unsalted butter - malted
1 lemon - grated lemon zest (optional)
1 orange - grated orange zest (optional)
  1. Preheat the oven to 200C (400F/Gas 6)
  2. Brush a tray of madeleine moulds with malted butter and coat with flour, then tap the tray to remove the excess flour
  3. Whisk the eggs and sugar until the mixture is thick and pale and the whisk leaves a trail when lifted.
  4. Gently fold the flour, then the malted butter and grated lemon and orange zest.
  5. Spoon into the moulds, leaving a little room for rising.
  6. Bake for 12 minutes (small madeleine will only need 7 minutes), or until very lightly golden and springy to touch.
  7. Remove from the tray a cool on a wire rack.


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