Print

Mary Berry Madeleine

Mary Berry Madeleine
Print Recipe

Mary Berry’s Madeleines are small, buttery sponge cakes traditionally baked in a shell-shaped mold. A subtle citrus flavor complements their light and airy texture, often enhanced with a dusting of icing sugar or a drizzle of glaze.

Ingredients

  • Plain flour – 125g, for a soft and tender sponge.
  • Butter – 125g, melted and cooled, adds richness.
  • Caster sugar – 125g, sweetens the batter.
  • Eggs – 2 large, at room temperature, for structure and lightness.
  • Baking powder – 1 teaspoon, ensures a gentle rise.
  • Lemon zest – Zest of 1 lemon, for subtle flavor.
  • Vanilla extract – 1 teaspoon, adds depth of flavor.
  • Icing sugar – For dusting (optional).

Instructions

Step 1: Prepare the Madeleine Pan

  • Preheat your oven to 190°C (170°C fan) or 375°F.
  • Grease the madeleine pan lightly with butter or non-stick spray.

Step 2: Mix the Batter

  • In a mixing bowl, whisk the eggs and caster sugar together until pale and frothy. This should take about 3–5 minutes with an electric mixer.
  • Sift the flour and baking powder into the mixture, then gently fold it in with a spatula.
  • Add the melted butter, lemon zest, and vanilla extract, folding until smooth and well combined.

Step 3: Rest the Batter

  • Cover the bowl with cling film and let the batter rest in the fridge for 30 minutes. This helps create the characteristic hump of a madeleine.

Step 4: Bake the Madeleines

  • Spoon the batter into the prepared madeleine pan, filling each mold about three-quarters full.
  • Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers are puffed and springy to the touch.

Step 5: Cool and Serve

  • Remove the madeleines from the oven and let them cool in the pan for 5 minutes.
  • Gently turn them out onto a wire rack to cool completely.
  • Dust with icing sugar or drizzle with glaze if desired.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-madeleine/