Strawberry madeleines with lemon drizzle
- June 2021
- Makes about 18 madeleines
- 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.
- 5.6g (3.5g saturated)
- 12.3g (7.7g sugars)
- 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
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
Easy swaps: Add vanilla extract to the batter instead of lemon zest. Swap the lemon drizzle for plain icing.
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