French
Beurre Blanc
A silky French butter sauce made with shallots, white wine, vinegar and cold butter, perfect for…
Madeleines
Light, shell-shaped little sponges with a signature hump — French baking at its most charming.
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20 minPrep🔥
10 minCook🍽️
20Serves📊
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Ingredients
- 2 eggs
- 100g sugar
- 120g plain flour
- 1 tsp baking powder
- 100g butter, melted
- Zest of 1 lemon
- Pinch of salt
Instructions
- Whisk the eggs and sugar until pale and thick.
- Fold in the flour, baking powder, salt and zest.
- Stir in the melted butter.
- Chill the batter at least 1 hour (ideally overnight).
- Pipe or spoon into a buttered madeleine tin.
- Bake at 200C for 8-10 minutes until risen with the classic hump.
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Tara’s tips
- Chilling the batter creates the trademark hump.
- A hot oven gives the dramatic rise.
Serving suggestions
- Best warm, dusted with icing sugar.
Storage & reheating
Keep 2 days; freshen briefly in the oven.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No madeleine tin?
You can bake them in a mini muffin tin, but the shell shape is the charm.
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