gourmet traveller madeleines recipe

Madeleines with lemon sugar

A recipe for classic madeleines, dusted with lemon sugar.

• 15 mins preparation
• 20 mins cooking plus cooling, resting

Ingredients

• 120 gm butter
• Finely grated rind of 2 lemons
• 3 eggs, at room temperature
• 100 gm white sugar
• 1 tbsp brown sugar
• 1 tbsp honey
• 175 gm plain flour, sieved
• 1 tsp baking powder
• 40 gm (¼ cup) pure icing sugar, sieved
• Finely grated rind of 1 lemon
• 1 Melt butter in a saucepan over low heat, add lemon rind, set aside until cooled to room temperature but still liquid (2-3 minutes).
• 2 Whisk eggs, sugars, honey and a pinch of salt in an electric mixer until pale and fluffy (4-5 minutes). Sift over flour and baking powder and fold through.
• 3 Fold in butter mixture a little at a time until just incorporated, cover with plastic wrap and refrigerate to rest (4 hours-overnight).
• 4 Preheat oven to 180C. Divide mixture between two buttered 12-hole madeleine moulds (do not spread it out). Bake until golden and cooked through (8-10 minutes), then tap tray to release madeleines.
• 5 Meanwhile, for lemon sugar, combine ingredients in a bowl. Serve madeleines warm dusted with lemon sugar.

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bill’s basics (butterscotch madeleines)

Bill Granger , a household name in his native Australia where he owns three eponymous restaurants (he has a further two in Japan), is no stranger to us here in the UK thanks to abundant airtime on our various cooking channels. Having recently relocated to our shores, there have been rumblings that the Aussie chef has plans for a London offshoot but since that has yet to materialise, what better than to replicate his brand of fresh and uncomplicated food at home? ‘Bill’s Basics’, the latest addition to Granger’s lengthy list of cookbooks, is packed full of no-fuss recipes that call for simple ingredients and minimal effort in the kitchen. Pared-down as they are, the dishes are anything but boring and draw inspiration from various global cuisines that Bill has encountered on his travels, as well as from his family table growing up in Melbourne.

The selection ranges from vibrant wholesome salads like the Crisp-Skinned Salmon Salad with Green Goddess Dressing, to more exotic Asian street fare like Laksa and Pad See Ew. It’s all food you’d want to cook every day – within minutes of receiving my volume I found myself dog-earing just about every single page! However a couple verged on a little too simplistic, an example being the Vegetable Soup that uses store-bought ravioli. Not wanting to judge the recipe at face value, I gave it a whirl. Restorative and soothing as it was, flavour-wise it was bland, lacking depth and pedestrian at best. A Baked Fried Chicken, which seemed promising (fried chicken without the guilt – what’s not to love?), also lacked flavour and was slightly dry.

That being said the majority are keepers, and Bill’s Coq Au Vin , which uses white instead of red wine, was stunning – rich, decadent and utterly divine when eaten with crusty bread and a green salad. It will no doubt be a crowd-pleaser and I have every intention of whipping it up for the next informal gathering at ours.

Among the countless recipes I tagged and am awaiting to try, many were from the baking section – a gorgeous blueberry-studded Lemon Drizzle Cake, sugar-dusted wedges of buttery Shortbread and indulgent passionfruit-iced Vanilla Slice, oozing custard. The batch of Pecan Chocolate Chip Cookies I baked were delicious; thin with both crunch and chew (depending how soon you ate them out of the oven). Being a sucker for madeleines, I couldn’t resist making a batch of Bill’s butterscotch ones which turned out light, spongy and reminiscent (in taste) to treacle pudding. Yum.

Butterscotch Madeleines makes 20

100g (3.5oz) unsalted butter 2 tbsp golden syrup 2 large eggs 60g (2.1oz) caster sugar 75g (2.6oz) plain flour, sifted 1 tsp baking powder pinch of salt icing sugar, to dust (optional)

Preheat the oven to 170°C (338°F).

Melt the butter in a small pan. Remove from heat and stir in the golden syrup. Leave to cool.

Grease a madeleine tray lightly with a little extra melted butter and dust with flour, shaking off the excess.

In a large mixing bowl whisk the eggs, sugar and salt until pale and fluffy (about 10 minutes). Sift in the flour and baking powder, then pour in the cooled golden syrup mixture. Gently fold everything together until just combined – be careful not to overwork.

Spoon the mixture into the prepared madeleine trays, filling each mould to 2/3. Bake for 8-10 minutes until lightly golden and springy to the touch.

Remove from the oven and turn out to cool on a wire rack. Serve while still slightly warm and dusted with icing sugar, if desired.

Bill’s Basics by Bill Granger is now available on Amazon (RRP £25). Many thanks to Quadrille Publishing for kindly providing the review copy.

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~ by gourmettraveller on October 18, 2010.

Posted in Cakes, Cookies & Bread , COOKBOOK REVIEWS Tags: baking , Bill Granger , Bill's Basics , Butterscotch , cakes , cookbook , madeleines , Quadrille Publishing

12 Responses to “bill’s basics (butterscotch madeleines)”

Madeleines what’s not to love huh? I’ve seen him on the telly a few times and his recipes are very simple, sometimes as you say a little too simple, but all looks good.

oh yuuuum! I’m kicking myself that I didn’t buy a madeleine tray in Paris. Slim pickings in Edinburgh. Maybe John Lewis? I’ve been persuaded by that photo to venture out into the cold & rain to look for a tray now!

I’ve had my eye on the butterscotch Madeleines in this book – I’m excited to know that they worked out and now I’m even more keen to make them!

I made the homemade English muffins on the weekend, they were delicious. ( http://rawsugarhigh.wordpress.com/2010/10/16/homemade-english-muffins/ )

Wonderful madeleines!

These madeleines looks great! sounds like a great cookbook, and I’ll be on the lookout for it for sure!

These look great! You know, I never knew about Bill Granger (I’m Australian) until I moved to London. He is my hero now…most of my recipes in my blog are based on his recipes!

Funny you should say that, my Aussie mates always look at me quizzically when I mention Granger and I never heard of him when I lived in Melb either… but then, I was like 8! His restos are all in NSW though so maybe that could be why.

Yum…I love madeleines.

i love madeleines. so far my favorite are chocolate amaretto, but these might make a run for the money on that!

chocolate amaretto sounds amazing! got a recipe?

[…] someone say hoarder? Finally, in perfect Sunday arvo bliss, I put the oven on and baked a batch of Butterscotch Madeleines. Perfect little French […]

[…] Basics which gave a novice cook all the basic recipes. One of the recipes that I was drawn to was Butterscotch Madeleines*. Butterscotch […]

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Classic French Madeleines

Buttery bite-sized cakes with a shell-like shape and signature bump..

Quintessentially French, Madeleines are dainty bite-sized cakes that yields a soft middle, crispy edges, and a distinctive buttery taste. Easy and fun to make at home, they are best known for their shell-like shape and their signature bump at the top. I am sharing my tips (and the bump secret!) to master madeleines at home.

What are Madeleines?

French Madeleines are bite-sized sponge cakes made with a generous amount of butter and baked in a shell-shaped mold . Halfway between a cake and a cookie, madeleines bear a signature bump. They have a taste and texture close to a light pound cake , with crisp golden edges all around.

Madeleines are incredibly popular all throughout France, often enjoyed with tea, coffee and during the “goûter” – the 4 o’clock snack time. They are a favorite among home bakers as they’re simple to make with just the baking essentials: sugar, flour, butter and eggs – and very easy to please kids and kids alike.

Madeleines belong to the list of French “gâteaux de voyage” (travel cakes) : simple, rustic French cakes that are easy to carry around.

The origin of Madeleines

Madeleines originate from the Town of  Commercy , in the Lorraine region of northeastern France.

It is said that these small shell-like shaped sponge cakes have been named “madeleines” after their creator, Madeleine Paulmier. Madeleine was a chef in the mid-18th century for King of Poland Stanisław Leszczyński , who was in exile in Commercy at the time – and whose son-in-law was King of France Louis XV.  

Louis XV loved the tiny pastries so much that he named them in honor of their creator, Madeleine Paulmier. Soon enough, Queen Marie, Louis’ wife, introduced them to the royal court in Versailles and spread their fame all throughout France.

It was French writer Marcel Proust (1871 – 1922) who contributed to the international fame of the Madeleines. In his most famous novel, A La Recherche du Temps Perdu (In Search Of Lost Time), the narrator dunks a small Madeleine in a cup of tea and becomes instantly thrown back to tender childhood memories.

This so-called “episode of the Madeleine” has become a reference in French literature when speaking about involuntary reminiscence of the past.

Proust was so infatuated with the small treat that he described them as “a little shell of cake, so generously sensual beneath the piety of its stern pleating… ” Have you ever heard a more poetic description of a cake?

Although simple to make, madeleines do require a discussion of key points before diving in, including which pan to use and how to achieve the signature bumps.  

The traditional Madeleine pan

For this recipe, you need a traditional metal madeleine pan like  this one . It is a little investment worth making if you are learning French baking.

The scalloped mold gives madeleines their unique shape, while creating a delightfully crisp bottom. Once you master this recipe, you’ll soon see that madeleines come in many variations – and truly never fail to please.

How to give madeleines a perfect bump?

The bump is the signature feature of a classic madeleine. And the secret to getting this perfect bump is to jolt the madeleines with a temperature shock . The batter needs to be very cold and the oven needs to be very hot. 

To do so, you first need to chill your madeleine batter until very cold, at least 2 hours. You then fill the madeleine molds and make sure the batter remains cold, by transferring the pan back into the fridge up until it goes into the oven if needed.

Meanwhile, you need to pre-heat your oven to a somewhat high temperature of 390°F(200°C), with a baking sheet in it. When your oven is fully pre-heated, only then can you now take the filled madeleine tray out of the fridge and stick it immediately in the oven, onto the pre-heated baking sheet.

When the filled, chilled madeleine tray touches the hot baking sheet, the heat contact shocks the batter. This temperature shock causes the batter to “jump”, resulting in a high, well-formed bump.

Use high-quality butter.

Aside from their crisp edges and unique bump, what sets French madeleines apart is their deliciously buttery taste – yet they don’t taste nor feel “greasy”.

This is achieved by folding the melted butter into the batter right at the very end – and not at the beginning like in most cake recipe. This ensures the batter has a nice shiny finish and it gives an incomparable buttery taste to the madeleines.

With such a generous amount of butter used for a madeleine recipe, make sure you use a high-quality European butter (unsalted).

Recommended equipment:

• A madeleine pan
• A whisk or electric beater
• A baking sheet, large enough for the madeleine pan to fit in
• A wire rack

Common Questions about Madeleines

Can i bake madeleines in another pan.

Yes, you can. I find that a mini muffin pan works well. Do note the texture will be different, the bump won’t be as prominent, and the edges won’t be as crisp. The shell-shaped molds are key to create the signature crisp edges.

My madeleines didn’t get bumps, why?

If the madeleines didn’t get bumps, it is likely that the batter wasn’t cold enough . It is the heat shock of baking a cold batter on a very hot pan that creates the bumps.

To ensure the batter is cold enough, make sure to rest it in the fridge for at least 2 hours. If you fill the madeleine pan with batter but don’t bake it right away, also place the pan in the fridge.

Can I prepare these madeleines ahead of time?

We find madeleine are best enjoyed warm from the oven, or within 2 hours as they tend to dry out quickly. You can prepare them in the morning to enjoy throughout the day or for an afternoon tea-time; but we wouldn’t wait any longer to eat them.

Does it matter if I use a silicone or traditional metal madeleine mold?

Yes, it does! We highly recommend you use only a traditional metal mold. This will ensure you’ll get golden, crisp edges and a nice bump, as the metal retains heat. A silicone mold won’t deliver the same crispness nor bump, and the signature ridged design won’t be as prominent either.

Can I let the batter rest in the fridge for longer than 2-3 hours, ie. overnight?

We do not recommend you rest the batter overnight in the fridge. After 2 to 3 hours, the butter starts to solidify, and the batter turns too thick.

Help! My madeleines are stuck to the pan.

If the madeleines are stuck to the pan, it is likely that the pan wasn’t greased enough .  Madeleines should normally be very easy to unmold by simply inverting the pan onto a countertop.

You can however use a little butter knife to lightly lift the edges and help un-pop the madeleines from their shell. 

How long can you keep madeleines?

Madeleines are best enjoyed right after baking. Their delicate texture is fleeting, and they can dry out fast. At most, enjoy them within 12 hours. We do not recommend freezing madeleines as you lose their texture.

I hope you’ll love this  Classic French Madeleines  recipe as much as I do! If you have any questions, please leave a comment. 

More French baking recipes you may like:

• French Almond Croissants (Bakery-style)
• Chouquettes (French Sugar Puffs)
• Classic French Butter Brioche (Brioche Pur Beurre)
• Classic French Toasts (Pain Perdu)
• Overnight No-Knead Bread
• French Bakery Beignets
• Roasted Hazelnut Financiers
• Chocolate Chip Cookies with Fleur de Sel

Ingredients

½ cup (115g/1 stick) unsalted butter ½ cup (100g) granulated sugar ½ tsp vanilla extract 3 medium eggs, at room temperature 1 cup (120g) all-purpose flour 1/8 tsp salt ½ tsp baking powder Confectioners sugar for dusting (optional)

Instructions

Step 1 – Start by melting the butter in a saucepan or in the microwave. Set aside to cool while you prepare the rest of the batter.

Step 2 – In a large mixing bowl, combine the sugar, vanilla extract, and eggs. Whisk together for at least 4-5 minutes, until the mixture becomes thicker, paler and a ribbon forms when you lift the whisk.

Step 3 – In a separate bowl, whisk together the flour, salt, and baking powder. Sprinkle the dry ingredients atop the wet ingredients and whisk slowly, starting from the center, until just incorporated.

Step 4 – Switch to a spatula. Pour the melted butter onto the batter and fold until just incorporated. First, it will feel like the butter just glides onto the batter and it will take about a minute until it starts to incorporate. The batter should look thick and shiny.

Cover the bowl with a plastic film and chill for 2 hours in the refrigerator. After two hours, the batter will look thicker and airy, almost sponge-like. This is normal. Do not try to knock the air out, or you will end up with flat madeleines.

Pre-heat your oven to 390°F(200°C), with a rack in the middle and a baking sheet set on it.

Step 5 – Using a pastry brush, lightly grease the pan and dust with flour. Even if using a non-stick pan, greasing is recommended.

Step 6 - Spoon one generous tablespoon of batter into each well. The madeleine shells should be filled ¾ of the way. If baking one pan at a time, refrigerate your second pan as the first one bakes. Bake for 12 minutes, or until the madeleines are golden brown on the edges and have a well-defined bump on top. Immediately invert the pan onto the counter and transfer madeleine to a cooling rack.

Step 7 – Wait for the madeleines to cool completely before dusting with confectioners’ sugar. 

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Lamb navarin (navarin d’agneau), chocolate vanilla marble cake (gâteau marbré), a traditional french easter menu, leave a comment cancel reply.

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I love your explanation on the correct techniques. For inexperienced bakers, such tips are invaluable. Thank you very much.

Much appreciated, Donald. This is very much my goal, to make French recipes accessible to everyone, even if some techniques can be a bit more intensive.

Hi Audrey, love your recipes. I tried the 3 day croissant and came out great. How many madeleines does this recipe yield? Thanks

Thank you so much, Diliam! I love those croissants! To answer your question, I have to give you a range… It all depends on the exact amount of batter you put in the moulds, as well as they size of the moulds (they tend to come in various sizes). But you should get no less than 12, and around 18 or so at the top end.

[…] Madeleine pan: A specialized pan with shell-shaped depressions is crucial for achieving the classic madeleine shape. […]

Your instructions and recipe produced PERFECT madeleines. That’s what people commented. I asked how were they? They replied perfect, or just perfect. You’d be surprised at how many madeleine recipes I’ve seen that don’t include the all important chilling of the batter in order to produce the tell-tale “bump” in the baked madeleines. I have a question though. I’d like to make a chocolate madeleine. What would you add to the batter, or would the recipe require a whole re-work? Pierre Herme (the acclaimed French pastry chef) had a recipe for chocolate madeleines which I made today, but despite his esteemed reputation, I found his recipe produced a madeleine that tasted a bit on the dry side. Maybe it’s the 2 tablespoons of cocoa powder in his recipe that produces that characteristic. I don’t know, but I’d like a suggestion of how to achieve my aim of a great chocolate madeleine. Would you add real chocolate, just cocoa powder, a combination? I’m keen to hear any suggestions. Thanks again for the great instructions and recipes, I feel it’s helped make me a better baker. My next attempt is your apple tart Tartin recipe. 🙂

This is so incredibly kind of you, thank you so much! Madeleines are very near to my heart (I think every French will say that), so making these as delicious as possible has always been my goal.

Now, to answer your question… I’ll first start by saying I’ve not make chocolate Madeleines before, and you’d think Herme would have a spot on recipe, as he is a wizard in the kitchen. Now, that being said, 2 tablespoons of cocoa might be a bit much. I do agree with him in that I’d go with cocoa powder as opposed to real chocolate, but I’d likely have started with half the amount of a real high quality, rich cocoa powder. To amplify the flavor, I might also add a half a teaspoon of instant espresso powder (if you can find that). It isn’t a traditional thing in France, but I’ve found that adding instant espresso powder to chocolate recipes really rounds out the flavor.

So, in short… I’d just redo my recipe, but add 1 tablespoon of cocoa powder and 1/4 to 1/2 teaspoon of instant espresso powder to start. I can’t promise a perfect result, but that’s how I would start! Good luck and would love to hear back of any successes on your quest! 🙂

Bonjour ! I'm Audrey Le Goff, a French cookery writer, photographer, creator of the blog Pardon your French, and cookbook author of Rustic French Cooking Made Easy .

Pardon your French

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Monday, February 13, 2012

Sticky date madeleines with butterscotch sauce.

32 comments:

First up, and in the hopes that it's not too weird from someone you've never met - *hugs*. I know the feeling and wish I was at home today myself, although without the eye issues, hope that improves soon. Love sticky date pudding but haven't had it in a very long time, mostly because of the sauce - it's to die for but just the thought of all that cream, butter and sugar makes me a little queasy. I have compromised a couple of times with sticky date cupcakes and a caramel icing which is delicious. These sound like a fabulously tasty snack too and look beautiful ... I love the shots of them, especially the dipping action shot!

oooh err - those look glorious. I'm not surprised you love them so - I could devour the lot. .....have a virtual hug. I know it's not the same.. Smile and the world smiles back. Seriously. When I'm at my lowest, and in the car, I force myself to smile stupidly and most people do smile back. That alone definately helps raise your spirits. Then again, I guess you feel much better after eating these !. Yum.

These look amazing! I want now :D

HUGS x 1000000000000000000000000000 <3 xxx

YUM. You've done my name proud- especially with those perfect little madeleine-bellies. Congratulations- as soon as I get my hands on a madeleine pan I'm trying these out! Beautiful photos as always. madlikelife.blogspot.com

Those look extremely amazing and full of deliciousness That action shot was extremely smexy ;) *gives virtual hug* I hope everything works out :)

I feel sorry for you having the eye problems. I have had these issues before and I know what it feels like to be stuck at home being sick. I hope you get well really soon and I would give you a huge hug to make you feel better! These madeleines look so delicious! Especially when they're dipped in butterscotch sauce. What a great way to make sticky date puddings (my favourite comfort food too!) in the form of madeleines. You are seriously talented and I should try to make these soon :)

Oooh, yummy. I am mad for sticky date pudding and I've been after a new madeleine recipe. I'm definitely giving these a shot! I hope your eye problems clear up soon!

These look so good! And I love the picture with the purple nail polish - looks good against your lovely orange pots. :)

I know the 'my macarons have feet' dance! These are adorable. So perfect! What a great idea to make the dessert into madelines.

Oh *hugs*! Give me a shout if you need any help with your eyes - I have connections with doctors at eye clinics.

These are such a good idea. I love love LOVE sticky toffee pudding, but there are times when it's just not possible to squeeze in after a big meal. Those times are when these madeleines would be perfect. Gorgeous.

Que delicia de magdalenas y como siempre maravillosa fotografia. Un saludo

These look like such a treat Steph. Happy valentine's day to you xo

saw this on FG when I was checking a submission; congrats! (mostly I paid attn b/c they almost never accept hand pics and your purple nail is great!) but I adore butterscotch sauce!

You're an evil genius. I just had sticky toffee pudding for the first time and it was love at first bite. I've been meaning to make it...but these may have to do. I'm so excited for this...it's embarrassing.

This is not just the usual madeleines...These are extra special! I am in love with the butterscotch sauce. Yum!

Oh my, they look wonderful! I love the idea of sticky date flavours in madeleine form as I tend to OD on it when I make a full-sized pudding ;) Hope you're feeling better!

Aww i hope ur eyes are ok now! nothing too major? and omg!! those madelines look soooo mooreish!! what a brilliant idea! bet that cheered u right up!

*hugs* *hugs* *hugs* *hugs* *hugs* *hugs* *hugs* *hugs* *hugs* *hugs* *hugs*

maybe i'm just a sucker for anything with 'sticky' in the title, or maybe it's just the fact that these sounds AMAZING. ah its such an interesting idea, i really want to try this. also, cute nail color :)

As usual a great idea and I am sure they taste absolutely wonderful.

Ooh these look incredible! I had the best sticky toffee of my life last week - it was out of this world. I love madeleines too - the resting time does seem to make a difference. I bought a mini mad pan when I was in France last year and have yet to try it out. Soon!

Also - hope you feel better soon! I am sending lots of hug vibes from London :)

You have a beautiful blog, and everything looks incredible! Add as follower today. Just want to say that I have borrow one picture from you blog and of course linked to you address. Love from Norway and Lilli

These are so darn cute. I'm a total sucker for anything sticky date!

A virtual sugar rush, glorious. I love madeleines and I once have an old tray from my grandmother that instantly connects me to her. Thanks again for the inspiration!

Hi! I think this is my first time commenting, but I have been fascinated looking at your other recipes - you are so innovative with food! These look delicious ^^

Oh, eye things are the worst! I hope it cleared up quickly. The butterscotch sauce looks delicious!

Oh, yum. I finally got around to making these, and they taste just as delicious as they look! Totally just replaced my trusty old Stephanie Alexander honey madeleines recipe as my favourite madeleines to make. I'm going to have to make them again next time I have friends over for afternoon tea.

Oh my gosh YUM! Sticky toffee pudding is my favorite dessert of all time, and these madeleines look fantastic! Definitely saving this recipe!

Steph, Thank you for this fantastic adaptation! I have made these 5 (yes 5!) times in the last week - mostly as thank you gifts (they look awesome all bundled up) and the recipients could not have been happier! Last night I made them again for a special birthday dessert, so we doubled the quantity of butterscotch sauce and had them with Maggie Beer's Burnt Fig Ice Cream as well - and as much as I'd like to take all the kudos thrown in my direction - I must share. So, thank you very much!

Comments are moderated and will be published ASAP. If you are viewing this on your phone, you might have to click the Preview button before posting your comment for it to work. People who comment make my day! ♥

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Manuka honey madeleines

Makes 24 Cakes, Bread and Pastries

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Ingredients

• 170g butter, plus extra for brushing
• 185g manuka or Tasmanian leatherwood honey (or any honey of your choice)
• 160g plain flour
• ¼tsp baking powder

For the apricot jam

• 250g fresh apricots
• 2½tbsp water
• Apricot jam (see above)

Preheat the oven to 180C/160C F/Gas 4. Butter two 12-hole madeleine trays with a pastry brush (if using old copper moulds, grease and flour them first). Melt the butter and allow it to cool to room temperature.

In a stand mixer, whisk the eggs and honey until light and fluffy, around 10 minutes. Sift the dry ingredients into a separate bowl, then add to the egg mix and fold in by hand.

Once the dry ingredients are incorporated, gently fold in the cooled melted butter. Chill in the fridge for around 30 minutes.

Fill each indentation of your prepared trays half full and bake for 10 minutes. They should be set and golden, with minimal colour on top and light brown underneath. Serve immediately with sour cream and jam (see below).

To make the apricot jam, Remove the stones and roughly dice the flesh of the apricots. Put in a pan with the water and honey and cook over a medium heat for 10 minutes, or until a jammy consistency is reached.

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Madeleines are small, traditional French sponge cakes that are recognisable by their distinctive seashell shape. Originating from the Lorraine region in Northeastern France, madeleines are typically flavoured with lemon or vanilla and are enjoyed with a cup of tea or coffee.

Credit: Jiwon Kim

preparation

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Ingredients.

• 100 g unsalted butter, plus extra for greasing
• 2 large eggs, room temperature
• 100 g caster sugar
• 1 tsp vanilla extract
• 120 g plain flour
• ½ tsp baking powder
• 1 large pinch fine sea salt
• icing sugar mixture, to serve

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Vanilla madeleines with lemon glaze icing

Petit madeleines, such a big reputation for a little cake. These are flavoured with lime and vanilla for a light citrus burst to delight tastebuds. These delicate scallop-shaped cakes are the ideal accompaniment with a cup of light, floral tea.

Looking for more elegant high tea recipes ?

Ingredients

Glazed lemon and vanilla madeleines.

Madeleines are best made on the day of serving. Note

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