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Mini madeleines Recipe

Mini madeleines Recipe
Method
  • 1

    Use an electric whisk to beat the eggs and sugar together until pale and fluffy.

  • 2

    Make the beurre noisette: zest the lemon. Add the butter and lemon zest to a saucepan and melt. Cook until the butter is light brown and is no longer frothy. Pass the liquid through a sieve and allow to cool a little - make sure that it stays liquid.

  • 3

    Sift the flour over the beaten eggs and gently fold in before adding the melted butter. Pour the mixture in to a piping bag and pipe in to your madeleine moulds. Transfer to the fridge and chill for at least 1 hour.

  • 4

    Preheat the oven to 200°C then bake the madeleines for 7 minutes.
    Remove from the moulds and enjoy!

  • 5

    This madeleine mixture can be kept in the fridge for up to 3 days before cooking.

Chef's tip

«Add a few drops of orange water to the mixture to obtain a different flavour. These delicate pastries can quickly become dry - make them as close to the time of serving as possible to enjoy them at their best.»

A classic French pastry - small and elegant mini madeleines with a hint of lemon.

Rate this recipe :

(48 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

  • Difficulté  Medium

Ingredients for people

  • Plain flour : 150 g
  • Unsalted butter : 145 g
  • Caster sugar : 150 g
  • Whole egg(s) : 3 whole
  • Lemon(s) : 1 whole
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