Madeleines have such a big reputation for such a little cake. Delicate and light, our madeleine recipe is flavoured with vanilla and lemon for a light citrus burst to delight your tastebuds. And the lemon glaze brings even more of that beautiful flavour to the fore. These delicate scallop-shaped cakes are the ideal accompaniment with a cup of light, floral tea.
Looking for more elegant high tea recipes?
Ingredients
Method
Glazed lemon and vanilla madeleines
Preheat oven to 200°C. Grease 20 holes from two 12-hole madeleine pans with 1 tbsp of the melted butter. Dust with extra flour.
Beat eggs, sugar, rind and paste in a small bowl with an electric mixer about 5 minutes or until thick and creamy.
Sift flour and baking powder twice; fold into egg mixture with remaining butter. Drop level tablespoons of mixture into pan holes.
Bake madeleines about 10 minutes or until golden and firm to touch. Stand in pans 2 minutes before transferring to a wire rack over an oven tray.
Meanwhile, to make glacé icing, sift icing sugar into a small heatproof bowl; stir in butter and enough juice to form a firm paste. Place bowl over a small saucepan of simmering water. Stir until icing is of a pouring consistency. Do not overheat.
Spoon icing over madeleines; stand 5 minutes or until set.
Can I make the madeleine recipe in advance?
Madeleines are best made on the day of serving.
Flavour variations
For twists on the classic madeleine recipe, try our glazed rosewater madeleines, or these citrus-flavoured lime and vanilla madeleines.
