Madeleines
Madeleines are said to have originated in the Lorraine region of France, and were famously immortalised by Marcel Proust as a trigger for childhood memory.
Delicate French shell-shaped sponge cakes with a distinctive light hump, flavoured with butter and lemon zest — an elegant teatime classic.
Ingredients
Method
Whisk eggs and sugar until pale and thick.
Fold in flour, baking powder and lemon zest, then fold in melted butter.
Chill the batter for at least 1 hour — this helps create the classic hump.
Spoon into a buttered madeleine tin and bake at 220C for 10-12 minutes until golden.
Chilling the batter before baking is essential — the temperature contrast with the hot oven is what creates the signature hump.
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