Best madeleines ever!

Best madeleines ever!

24 madeleines

For years we had asked Dee to produce some madeleines, which she did on occasion when the nagging became too much to bear. Freshly made and placed on the counter at Beak Street, they would disappear in a flash. And that’s the problem: they are impossible to resist when warm from the oven. Maybe they are best kept as an occasional treat and made in the relative calm of your own kitchen. You will need two non-stick madeleine trays and the cake mix needs to stand for three hours before transferring to the oven, so allow yourself plenty of time when making them.


Quantity Ingredient
2 large eggs
95g caster sugar
1 teaspoon vanilla extract
1/2 teaspoon sea salt
110g plain flour
1 level teaspoon baking powder
90g melted butter
icing sugar, to dust


  1. Use a hand-held blender to whisk the eggs, sugar, vanilla extract and salt together in a large mixing bowl for about 10 minutes until the mixture is very light in colour and has doubled in size.
  2. Sift the flour and baking powder into the egg mixture, and gently fold to combine. Carefully pour in the melted butter and fold it into the mix. Cover the bowl with a tea towel and set aside for 3 hours.
  3. Preheat the oven to 220°C. Heat two 12-hole madeleine trays in the oven for 5 minutes. Remove the trays from the oven and immediately fill them three quarters full with the madeleine batter. Bake for 5 minutes, then reduce the temperature of the oven to 190°C and bake for another 5 minutes until the cakes are domed and golden in colour. Remove from the tins and leave to cool on a wire rack. Dust with icing sugar, to serve.
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