Delicate madeleines are best eaten as soon as they made - perfect for afternoon tea time
- 2 Tbsp melted butter, to grease
- 1½ Tbsp plain flour, to dust
- 2 eggs, at room temperature
- 110 g caster sugar
- Finely grated zest and juice of 1 orange
- ¾ tsp baking powder
- Extra 100 g plain flour
- Extra 100 g unsalted butter, melted, cooled
- 1 cup icing sugar mixture, sifted
- Preheat oven to 200°C. Brush moulds of a 12-hole (1-Tbsp capacity) madeleine tin with melted butter. Dust with flour and shake off excess.
- Put eggs, caster sugar and zest in the bowl of an electric mixer and beat on high, using whisk attachment, for 3 minutes or until very light and frothy.
- Sift baking powder and extra flour into a large bowl, then slowly stir into egg mixture with extra butter until just combined.
- Spoon batter into a piping bag fitted with a plain 1cm nozzle and pipe into moulds until level. Bake for 10 minutes or until just golden. Set aside for 2 minutes, then turn out onto a wire rack to cool.
- Meanwhile, put icing sugar in a large bowl with just enough of the orange juice to make a thin icing, then whisk to combine.
- Using a teaspoon, drizzle orange icing over each madeleine to coat, then set aside for 5 minutes to allow icing to set. Serve immediately (these are best eaten straight away).
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.2 g|
|Total carbohydrates||28.7 g|
|- Sugars||20.1 g|
|Dietary fibre||0.7 g|