Strawberry madeleines with lemon drizzle

Strawberry madeleines with lemon drizzle
  • Serves icon Makes about 18 madeleines
  • Time icon Hand-on time 30 min, plus cooling and resting

These dainty strawberry and lemon drizzle madeleines are the perfect addition to a homemade afternoon tea. Try our easy recipe.

Love a citrussy bake? Check out our beautiful lemon drizzle bundt cake.

Nutrition: per serving

Calories
107kcals
Fat
5.6g (3.5g saturated)
Protein
1.7g
Carbohydrates
12.3g (7.7g sugars)
Fibre
0.4g
Salt
0.1g
Calories
107kcals
Fat
5.6g (3.5g saturated)
Protein
1.7g
Carbohydrates
12.3g (7.7g sugars)
Fibre
0.4g
Salt
0.1g

Ingredients

  • 3 medium free-range eggs
  • 100g golden caster sugar
  • Finely grated zest 2 lemons
  • 85g plain flour, plus extra to dust
  • 4 tsp cornflour
  • 1 tsp baking powder
  • 100g unsalted butter, melted, plus 20g for brushing the tins

For the lemon drizzle

  • Granulated sugar
  • Juice 2 lemons

For the strawberry drizzle

  • 100g strawberries, hulled
  • 1 tbsp icing sugar
  • Freeze-dried strawberries, crushed, or chopped fresh strawberries to decorate (optional)

You will also need 

  • Electric hand mixer
  • 1-2 non-stick madeleine tins
  • Small food processor or bullet blender

Method

  1. Heat the oven to 170°C fan/gas 5. Beat the eggs and sugar in a large mixing bowl for 5 minutes or until thick and moussey. Mix in the lemon zest.
  2. Sift the flour, cornflour and baking powder into a separate mixing bowl. Using a large metal spoon, gently fold into the egg mixture, then fold in 100g of the melted butter. Rest the batter for 15 minutes in the fridge.
  3. Brush the madeleine trays with the 20g melted butter, then set aside for a minute until the butter sets a little. Sprinkle each mould with a little flour, shake to coat, then remove any excess.
  4. Pipe or spoon roughly 2 tbsp madeleine batter into each mould. Bake for 10-12 minutes until puffed up, slightly peaked in the centre and golden (you may need to do this in batches).
  5. Cool in the tin(s) for 1 minute. Mix together the lemon drizzle ingredients until the sugar dissolves, then transfer the madeleines to a wire rack set over a tray and spoon over the drizzle while still warm. Leave to cool.
  6. For the strawberry drizzle, whizz the berries with the icing sugar in a processor/blender. Spoon over the madeleines, then sprinkle with crushed/chopped freeze-dried/fresh berries if you like.

delicious. tips

  1. Easy swaps: Add vanilla extract to the batter  instead of lemon zest. Swap the lemon drizzle for plain icing.

Recipe By

Jen Bedloe and Jess Meyer

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