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Robyn's lemon madeleines

  • 0:25 Prep
  • 0:12 Cook
  • Makes 50


  • 1 egg
  • 1/4 cup caster sugar
  • 1/2 teaspoon finely grated lemon rind
  • 1/3 cup plain flour
  • 50g butter, melted, cooled
  • Icing sugar mixture, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Grease a 20-hole, 1 1/2 teaspoon-capacity madeleine pan.
  • 2
    Using an electric mixer, beat egg, sugar and rind until pale and thick (see note). Sift flour over egg mixture. Using a large metal spoon, fold to combine. Add butter. Fold to combine.
  • 3
    Spoon 1 level teaspoon mixture into each hole. Bake for 3 to 4 minutes or until light golden and puffed. Stand in pan for 1 minute. Transfer to a wire rack to cool. Repeat with remaining mixture to make 50 madeleines. Dust with icing sugar. Serve.

Source: taste.com.au


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