LEMON MADELEINES - small buttery sponge cake that’s eaten as a cookie often dipped in coffee or tea

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The madeleine mix can be done up to 3 days in advance to intensify the flavors
The key is to have a cold mix, a cold mould coated generously with soft butter and a very hot oven.
You want to create a thermic shock in order to create your bumps!
For 12 madeleines
100gr plain flour
2 organic eggs
3 gr baking powder
100 gr melted butter
120 gr sugar
Zest half lemon
À madeleine mould
A zester
A mixer
A piping bag ( can use a spoon)
Preheat your oven @210 degrees
Cream sugar and eggs until white & fluffy
Melt the butter in the meantime
Sift the flour with baking powder
Add melted butter than place the mix in the fridge or directly into a piping bag and store in the fridge
Preheat your oven at least for 30min before cooking. Take out the mix just before and pipe onto the mould
Let them rise in the oven for 13min.
Cannot get enough. They will come out being light and delicious!
Perfect with a cuppa or a hot chocolate