Going along with the last French themed hip recipes post about tarte flambée, I’ve decided to show you how the French go about making pastries. The French version of a sponge cake, comes in the form of little shells. Madeleines originated from the Lorraine region in northeastern France and are baked using shell- shaped baking pans to provide their unique form.
- 2 large eggs
- 160g sugar
- lemon zest
- 160g flour
- 130g melted butter
- caster sugar to coat
- optionally jam
Beat the eggs together with sugar and salt in order to create a soft batter. Gradually add flour while mixing, together with the lemon zest and the melted butter at room temperature. Grease the baking pans with butter and preheat the oven to 160° C.
Fill half of the baking pans, leaving some room for the madeleines to rise. Feel free to add a blob of jam of choice before baking, like I did.
Bake for 5-8 min at 160° C. Madeleines should remain the same colour as the original batter.
When ready, leave them to cool down and coat with caster sugar.