Madeleines are easy and quick to make once you have measured out the ingredients and put the oven on. They are best eaten fresh within an hour of making as they lose their texture quickly. These are flavoured with fresh lemon zest and juice. They are so delicate and lovely to look at. A real treat.
2 free-range eggs
100g caster sugar
100g plain flour, plus extra for dusting
1 lemon, juice and zest
1/2 tsp baking powder
100g butter, melted and cooled slightly, plus extra for greasing
Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then dust with a little flour. This stops the madeleines from sticking to the tin.
Whisk the eggs and the sugar together in a bowl until frothy. Gently whisk in the remaining ingredients. Leave the mixture to stand for 20 minutes. Using a dessertspoon, take a spoonful of the mixture and drop it into one of the indents in the madelaine tray.
Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.