makes
12
prep
20 minutes
cook
15 minutes
difficulty
Easy
makes
12
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 40 g unsalted butter, chopped
- 100 g (¾ cup) plain flour
- ½ tsp baking powder
- 100 g caster sugar
- 1 egg
- 1½ tbsp milk
- 1 vanilla pod, seeds scraped
- 1 lemon, zested
- softened butter, for brushing
- melted butter and caster sugar for serving (optional)
Resting time 1–2 hours
Instructions
Melt the chopped butter in a small saucepan over high heat and cook until golden brown.
Sift the flour, baking powder and sugar into a bowl. In a separate bowl, whisk the egg with the milk. Pour this into the flour mixture and whisk until combined, then add the vanilla seeds and whisk again. Gradually pour in the browned butter and whisk well, then whisk in the lemon zest.
Allow the mixture to rest for 1–2 hours in the refrigerator.
Preheat the oven to 170°C. Brush softened butter into the madeleine moulds, coating well. Spoon or pipe the mixture into the moulds and bake for 6–10 minutes, or until golden.
Tap the madeleines out of the moulds onto a rack to cool briefly. Serve dipped in melted butter and caster sugar if desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
