Pink Lemonade Madeleines

Put the kettle on, it’s time for tea! And we’ve got the perfect sweet treat for you to whip up before your fam arrives…

Madeleines are small sponge cakes with a distinctive shell-like shape originating in northeastern France. Traditionally their flavour is similar to, but a little lighter than, sponge cake. We’ve got our own version dressed up in a lemony, raspberry glaze.

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Pink Lemonade Madeleines

Makes 28 madeleines

 

Ingredients:

For the madeleines:

  • 125g unsalted butter
  • 2.5ml salt
  • 1 lemon, juice and zest
  • 175g granulated sugar
  • 150g or 3 eggs
  • 7.5ml baking powder
  • 275g cake flour, sifted

 
 For the glaze:

  • 160g icing sugar, sifted
  • 20g freeze dried raspberries, finely crushed and sifted to remove seeds
  • juice of 1 lemon
  • dash of milk/water, if needed

 

Method:

In a microwave-safe bowl, melt the butter and then allow to cool.
Combine the eggs, lemon juice, zest and sugar in a bowl and whisk to combine. Whisk in the sifted flour and baking powder until smooth.
Fold in the milk until incorporated then fold in the cooled melted butter.
Cover the bowl of batter and place in the fridge to rest for at least 15 minutes (this batter can be made beforehand and kept in the fridge for a maximum of up to 3 days).
Preheat the oven to 200°C and grease your madeleine tray. Fill each hole with batter until ¾ full and bake for 5-7 minutes, or until golden brown.
Once baked, remove the madeleines from the baking tray after 5 minutes and transfer onto a wire rack to cool.
 
For the glaze:

In a bowl, combine your sifted icing sugar and crushed freeze dried raspberries.
Add in the lemon juice and stir to achieve a smooth, pourable glaze. If it’s too thick, add a dash of milk or water. If it’s too runny add some more sifted icing sugar. We like our glaze to run off the spoon but not set where you can see through it.
Once your madeleines have cooled, one by one place them into the bowl of glaze, flip over and transfer to a wire rack for excess glaze to drip off.
Allow to set for about 15 minutes before plating and serving with a cuppa tea!
 
STORAGE INSTRUCTIONS | Store in an airtight container. Best eaten on the day baked.
 
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