French Madeleines

French Madeleines

It is French Open season so why not to try this French yummies!?!
Well I am off. Show time …semis are going to be exciting: Nadal to face Djokovic …can’t wait! Vamos Rafa!

French Madeleines

150g self-rising flour
130g caster sugar
150g butter, melted and cooled
1/2 tsp baking powder
2 eggs
icing sugar for sprinkling

Pre-heat oven to 220°C (fan).
Lightly grease and dust with flour a madeleine tray.
In a large bowl beat eggs and sugar until pale and fluffy. Then add flour, baking powder and gently whisk. Slowly add the melted butter and beat away until the mixture is smooth.
Put a generous spoonful of the mixture in each mould so that it is just about a level with the tops.
Bake in the center of the oven for about 10 minutes but be aware that they can go from not cooked to burned in a very short time. They should be well risen and brown round the edges.

Cool on a wire rack. Re-grease and flour the tins and repeat until all the mixture has been used up.
Sprinkle icing sugar on a top and serve.

Bon appetit.

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