Recipe 15: French Madeleines

Bonjour bloggers (seems appropriate!)

I hope on this Tuesday that you’re beating those Monday blues, and steaming ahead to the end of the week. As I said in my previous post, I’ve got lots of recipes to share, so I continue with another of Mary Berry’s from her Baking Bible!

Photo 14-03-2013 21 02 16

I recently acquired some hardware for these baking escapades, a mixture of a spree from Lakeland and Amazon (no regrets!)

I had scoured the internet for a full size madeleine pan, seriously looked everywhere, however the ones I did find would not have fit in my oven. So I opted for the mini madeleine mould from Lakeland – very good for £4.99.

I followed Mary’s instructions to the letter, and they did come out perfectly. In my house, there were very few left! Although the recipe says it makes 30, if you use a mini mould you get around 80! Perfect for a little tea party – as they are traditionally dipped in tea. The added lemon zest compliments it beautifully and gives the Madeleine that lemony zing – try it for yourselves! Photo 15-03-2013 20 08 02


  • 150 g butter
  • 3 large eggs
  • 150 g caster sugar
  • 150 g self raising flour
  • 1/2 level tsp baking powder
  • Grated rind of 1 lemon


  1. Pre heat oven to 220C/Fan 200/gas mark 7; and grease your madeleine tray. Dust with flour then shake off the excess. This really does help with the madeleines coming out cleanly.
  2. Melt the butter in a small pan, then allow to cool slightly.
  3. Add the eggs and sugar to a large bowl and then whisk until it becomes pale and thick.
  4. Sift in half of the flour with the baking powder and gently fold in.
  5. Pour in half the melted butter around the edges of your bowl; repeat the process with the remaining flour and butter, fold in until all has been combined. 
    Photo 15-03-2013 17 20 50
  6. Spoon the mixture into the mould, making sure it is level with the tops. 
    Photo 15-03-2013 17 30 42
  7. Bake in the oven for 8-10 minutes, until your little cutie madeleines are well risen, golden and springy to the touch.
  8. Take out of the moulds and leave to cool on a wire rack.
  9. Repeat until all the mixture has been used up.
  10. Enjoy with a cuppa! Photo 16-03-2013 15 28 34



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