These are a classic yet simple French cakes. You do need a madeleine iron or you can easily find Teflon ones.
This will give you the classic madeleine shape. This mixture is better being left to sit for an hour or so, or it can even be made the day before!
Photo: Simon Lambert
Lemon madeleines
Serves 18-24
Ingredients
115g butter, plus
1 Tbsp for greasing tins
2 eggs
⅔ cup sugar
1 cup white flour, plus 1 Tbsp for dusting tins
1 tsp vanilla extract
1 Tbsp lemon juice
1 Tbsp lemon zest
Method
Grease the moulds with butter and dust with flour.
Begin by melting butter on the stove. Allow the butter to go a light brown colour with a nutty aroma.
Watch the butter closely as it will turn very fast and you don't want it to go too far or the flavour will overtake these delicate cakes.
Add the eggs to a bowl and add the sugar, mix well to combine.
Add the vanilla, lemon zest, juice and flour. Mix gently to combine.
Add the melted butter and mix to combine.
Spoon the mixture into the prepared tins and bake for 12 minutes or until risen and firm to the touch.
Cool slightly before tipping from the tins.
