These little madeleines are the perfect thing after binging on rich, heavy food over Christmas.
Inspired by a recipe from Rachel Khoo (these ones are slightly easier and the batter doesn’t require to be left for several hours) they have a lovely, soft, lemony bite with a sharp raspberry centre, filled with gooey lemon curd. Yum!
Makes 24 madeleines:
2 free-range eggs
100g caster sugar
100g plain flour, plus extra for dusting
¾ tsp baking powder
1 lemon – juice and zest
100g butter, melted and cooled slightly, plus extra for greasing
Punnet of raspberries
100g good quality lemon curd
Icing sugar to decorate
- Preheat the oven to 180C.
- Brush the madeleine tray with melted butter and then shake in a little flour to coat, tapping out the excess over your sink.
- Whisk together the eggs and the sugar in a bowl until frothy.
- Lightly whisk in the remaining ingredients until well combined.
- Leave to stand for 20 minutes – you should notice that a few bubbles have formed and that the batter is thick and creamy.
- Carefully spoon a teaspoon of the mixture into each madeleine shell and firmly press a raspberry down into the batter.
- Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through.
- Spoon the lemon curd into a cooking syringe and put in the fridge.
- Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly.
- Inject each madeleine with a teaspoon’s worth of lemon curd.
- Lay each madeleine on a flat surface and dust with icing sugar.
hello sugar 