A classic French, deliciously light recipe, simply iced and sprinkled with chocolate.
For the Madeleines:
165g Plain Flour
1 tsp Baking Powder
75g Icing Sugar
Rind of 1 Lemon
1 tsp Lemon Juice
75g Butter, melted (plus a little extra to grease the tray)
For the icing:
250g Icing Sugar
4 tbsp Water
Pink, Green, and Blue Food Colourings
Preheat the oven to 190C/170C (fan)/gas mark 5.
Lightly grease a 12-cavity madeleine tray.
Sift together the flour and baking powder.
In a separate bowl, beat together the eggs and icing sugar until ribbons form.
Fold in the lemon zest and juice.
Alternately fold the flour and melted butter into the egg mixture.
Leave to stand for 10 minutes.
Spoon the batter into the madeleine tin.
Tap the tray on the worktop to remove any bubbles before baking in the oven for 12 minutes.
Leave to cool on a wire rack.
Whisk together the icing sugar and water, adding a little extra water if the icing is too thick.
Separate the icing into three bowls and stir a few drops of food colouring in each one.
Dip the madeleines into the bowls of icing.
Place on a wire rack or tray and cover with sprinkles.
Store in an airtight container until serving.