It’s French, it’s classic, it’s madeleines!
Sweet shell-shaped lemon cakes coated in a lemon soak.
Kirsten Tibballs gives these little delights a chocolate-twist, coating one side in yellow coloured white chocolate.
Just try and stop at one!
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Ingredients and instructions are below ⬇️
Madeleines
Ingredients
* 75g whole eggs
* 40g caster sugar
* 1/2 lemon, zested
* 75g cake flour
* 2.5g baking powder
* 2g salt
* 35g inverted sugar
* 75g unsalted butter, melted and cooled
* Unsalted butter, melted for greasing
Method
1. Whisk together eggs, sugar, and lemon zest.
2. Sift flour, baking powder, and salt.
3. Combine wet and dry ingredients, then add melted butter.
4. Refrigerate batter for at least 8 hours.
5. Preheat oven to 200°C (392°F). Grease madeleine mould.
6. Pipe batter into moulds and bake for 8-10 minutes.
Lemon Soak
Ingredients
* 75g icing sugar
* 30g fresh lemon juice
Method
1. Sieve the icing sugar to remove any lumps.
2. Add the lemon juice and stir to combine.
3. One madeleines have cooled, brush the madeleines generously with lemon soak.
Chocolate Coating (Optional)
Ingredients
* 200g white chocolate
* Yellow food colouring (optional)
Method
1. Ensure madeleines are cool and the mould is clean.
2. Temper the white chocolate with yellow food colouring (see link for tempering: https://www.youtube.com/watch?v=lmCnErnT3_E).
3. Pipe a 10mm strip of chocolate down the centre of the madeleine mould cavity.
4. Immediately press a cooled madeleine (hump side up) into the chocolate.
5. Repeat with remaining madeleines.
6. Chill for 10 minutes, then unmould at room temperature.
Tips
* If you don't have a piping bag, you can spoon the batter into the moulds.
* Let the madeleines cool completely before dipping them in the lemon soak.
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