Madeleines



Makes 12

165 g/ 51/2 oz/ generous 11/4 cups plain (all-purpose) flour
5 ml/ 1 tsp baking powder
2 eggs
75 g/ 3 oz/ 1/2 cup icing (confectioners') sugar, plus extra for dusting
grated rind of 1 lemon or orange
15 ml/ 1 tbsp lemon or orange juice
75 g/ 3 oz/ 6 tbsp unsalted (sweet) butter, melted and slightly cooled

Method:

1) Preheat the oven to 190C/ 350F. Generously butter a 12-cup madeleine tin (pan). If you don't have one like me, use a muffin pan (bun tin). Sift together the flour and baking powder.

2) Using an electronic mixer, beat together the eggs and icing sugar in a bowl for 5-7 minutes, until thick and creamy and the mixture leaves a ribbon trail when the beaters are lifted. Gently fold in the lemon ot orange rind and juice using a rubber spatula or metal spoon.

3) Beginning with the flour mixture, alternately fold in the flour and melted butter in four batches with a rubber spatula. Leave the mixture to stand for 10 minutes, then carefully spoon into the pan. tap gently to release any air bubbles.

4) Bake for 15-20minutes, rotating the pan halfway through cooking, until a skewer or cake tester inserted in the centre comes out clean. Tip the madeleines on to a wire rack to cool completely and dust with icing sugar before serving (if u like).

Here is the some photos for my Madeilenes.







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