Resting:
Cover the batter and let it rest in the refrigerator for at least 30 minutes. This allows the madeleines to develop their characteristic hump shape.
Baking:
Preheat the oven to 210°C (Gas Mark 7).
Butter and lightly flour a madeleine mold.
Fill each mold 3/4 full with batter.
Bake for 10 to 12 minutes, until the madeleines are golden brown and puffed.
Finishing:
Remove the warm madeleines from the mold and let them cool on a wire rack.
Tips:
For an even more lemony flavor, you can add a little lemon juice to the glaze or sprinkle with icing sugar.
If you like, add a pinch of vanilla for extra sweetness.
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