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- 75 g
unsalted butter, plus extra to grease
- 75 g
plain flour, plus extra to dust
- 2
large eggs
3/4tsp vanilla extract
- 75 g
caster sugar
- 1/2 tsp.
baking powder
Zest and juice 1 lemon
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease the holes of a 12-mould madeleine tin with butter. Dust with flour and tap out excess.
- Step 2
Melt remaining butter and set aside to cool. In a large mixing bowl, use an electric whisk to beat eggs, vanilla and a pinch of salt until light and frothy. Add sugar and continue whisking for 5-10min until mixture is thick and has doubled in volume.
- Step 3
Sift flour and baking powder over the mixture. Add lemon zest. With a large metal spoon, fold gently until just combined, being careful to retain as much volume as possible.
- Step 4
Pour lemon juice and melted butter around the edge of the bowl. Quickly but gently fold into the batter until smooth. Carefully pour into a large piping bag fitted with a 1cm (½in) nozzle. Pipe half the mixture into the prepared tin to fill each mould just below the rim. Bake for 15min until golden and springy to the touch. Leave to cool in the tin for 5min before turning out on to a wire rack to cool completely.
- Step 5
Meanwhile, store extra mixture in the piping bag in a jug in the fridge, with the nozzle upwards and the other end well twisted so no mixture leaks out. Re-butter and flour the cleaned moulds, then fill and bake as before.
- Step 6
Melt chocolate and oil in a bowl set over a pan of barely simmering water. Add a little pink food colouring, if using. Holding a madeleine over the bowl, spoon over a little melted chocolate halfway up the fan. Gently shake off excess chocolate. Repeat with remaining madeleines. Sprinkle over the pearl hundreds and thousands and leave to set on a wire rack.
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The Madeleine mixture can be stored in the fridge for up to 24 hours.
Per Serving:
- Calories: 78
- Fibre: 0 g
- Total carbs: 8 g
- Sugars: 7 g
- Total fat: 5 g
- Saturated fat: 3 g
- Protein: 1 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
