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Recipe Source: Cindy’s Kitchen


3 eggs
115 g (1/2 cup) caster sugar
155 g (1 1/4 cups) all purpose flour
100 g (3 1/2 oz) unsalted butter, melted
grated zest of 1 lemon and 1 orange


Preheat the oven to 200°C (400°F). brush a tray of madeleines moulds with melted butter and coat with flour, then tap the tray to remove the excess flour.

Whisk the eggs and sugar until the mixture is thick and pale and the whisk leaves a trail when lifted.

Gently fold in the flour, then the melted butter and grated lemon and orange zest. Spoon into the moulds, leaving a little room for rising.

Bake for 12 minutes (small madeleines will only need 7 mns), or until very lightly golden and springy to the touch.

Remove from the tray and cool on a wire rack to cool.

Notes from Cindy:

Makes 14 or 30 small ones

The first day I hadn’t any oranges, so I only used lemon zests. The madeleines turned out to be delicious. The next day, I used both lemon and orange zests. Delicious too. You can also add chocolate bits to the batter or even dip the tip of the madeleine into melted chocolate.

PS: Madeleines are to be served with tea 🙂