The resting time in the fridge is the most important part - this creates a temperature difference between the batter and oven, which produces a burst of steam that results in the signature ‘hump’ of a madeleine. I’d suggest leaving the batter in the fridge and baking whenever you’re craving some - fresh madeleines on tap sounds prettyyy good to me.
Lemon & earl grey madeleines
First, melt your butter in a pan on a low heat. Snip open the earl grey tea bags with scissors and scatter the leaves into the butter. Remove from the heat and leave to infuse for 5 minutes.
Whisk the eggs and both sugars in a stand mixer until pale and has doubled in size.
Gently fold the flour and baking powder into the whisked egg mixture, being careful not to lose much of the air you just worked into it.
Add the lemon zest and juice to the infused butter. Then gently fold this into the batter.
Cover the mixture with clingfilm and let it rest in the fridge for at least an hour (or up to 3 days).
Preheat the oven to 170°C fan.
When you’re ready to bake, brush your Madeleine mould with melted butter, then add 1 tbsp of batter to the deepest part of each mould. No need to spread the mixture as this will deflate it and the heat will spread everything out for you in the oven. Fill all the moulds and bake for 8-10 minutes until big bumps have formed on each cake and they’re slightly crisp on the edges.
Leave to cool before sprinkling with icing sugar and eating immediately. These are best eaten on the same day they’re baked but can be stored in an airtight container for up to 3 days.
Makes 24:
100g Unsalted Butter, plus more for the moulds 2 Earl Grey Tea Bags
85g Caster Sugar
15g Demerara Sugar
2 Large Eggs
100g Plain Flour
1⁄2 tsp Baking Powder
1 Lemon, zested
1 tbsp Lemon Juice
Icing Sugar, to top
