I’m starting to consider changing the name of this blog to “things that look impressive but are super easy to make”, might be a bit long…but let me know what you think? Madeleines are something that I’ve shied away from making for a while, simply because they look so perfect and pretty I assumed they’d be difficult to make. Well, if you haven’t already figured it out, they are insanely easy. The most difficult part is pouring the right amount of batter the moulds so they don’t overflow and turn into one giant sheet of madeleines. I did this, don’t do this.
Makes 24 Madeleines
- 280g self rising flour
- 200g white sugar, 50g reserved
- 2 eggs
- 1 tbsp vanilla
- 150ml whole milk, lightly warmed
- 125g unsalted butter, melted
- Zest of 3 lemons
- 4 tbsp poppy seeds
- Preheat your oven to 160ºC (320ºF).
- In a medium bowl whisk all of you ingredients together until just combined.
- Lightly grease your madeleine pan with butter.
- Scoop 2 tablespoons of batter into each mould, or just enough so they are filled just below the rim. Repeat until the tray is filled.
- Bake for 10-12 minutes, or until the center bounces back when touched.
- Let cool in tray for a few minutes then pop onto a cooling wrack.
- Serve warm or at room temperature with a tea or coffee.