- 1 egg
- 70 gms caster sugar
- 95 gms white flour
- ½ tsp baking powder
- pinch of salt
- 25 mls milk, warmed
- zest of 1 lemon
- 20 gms butter, melted
Preheat the oven to 200°C. Lightly grease and flour mini-madeleine moulds.
Place the egg and sugar into a mixing bowl and whisk by hand over a saucepan of simmering water until thick and creamy.
Sieve the flour, baking powder and salt together.
Continue to whisk while adding the milk slowly to the egg and sugar mixture. Add the lemon zest.
Then, using a large serving spoon, gently fold in the dry ingredients, taking care not to over mix. When the dry ingredients are three-quarters mixed in, gently fold through the melted butter until you achieve a creamy paste.
Three-quarters fill the prepared moulds. Bake for five to seven minutes, until each madeleine springs back when lightly touched.
Remove the madeleines from the moulds immediately and cool on a wire rack.
Dust madeleines with icing sugar.
Makes 30 small madeleines.