I love these delicate little shell shaped sponge cakes so much I named my daughter after them!
You can make the batter in advance or leave overnight ready to bake as a mid morning treat.
They are best eaten straight from the oven. This recipe makes about 24 madeleines. I actually packaged some up and left them on neighbours doorsteps as a little surprise treat.
Here's my favorite recipe - you can fill them will all sorts of yummies such as lemon curd, raspberry jam or even a teaspoon of chocolate spread!
3 large eggs
130g caster sugar
200g plain flour
200g melted butter
1 tsp of baking powder
1 dessert spoon of honey
4 tbsp milk
You will also need a traditional madeleine baking tin like this one.
1. First place the flour and baking powder in a bowl.
2. In a separate bowl beat the eggs and sugar until light. I use my trusty hand whisk for this.
3. Add the honey and milk to the melted butter and leave to cool. Then add to the eggs and sugar mixture and stir well.
4. You are then ready to add the wet ingredients to the dry ingredients to make the batter - do this gradually. You'll be left with a thick batter. Leave the batter to rest in the fridge for a couple of hours or overnight.
5. When you are ready to bake, preheat the oven to 190 degrees C. Butter and flour a 12 shell madeleine tin. Put a heaped dessert spoon of the batter into each shell.
6. Bake for 5 mins. Then turn the oven off and count to 60 (yes really!). Then turn the oven to 160 degrees C and bake for another 5 mins.
7. Transfer to a cooling rack and then bake a second batch in a clean, buttered and floured tin.
8. If you are filling them with something yummy such as jam use a piping bag to do this - makes life a lot easier!
Sprinkle with icing sugar and enjoy straight away with a cup of Earl Grey.