Bake a batch of these shell shaped delicacies with their signature "pearl"
2 eggs (100g)
100 g caster sugar
100 g flour (extra for dusting tin)
40 ml lemon juice
zest of one lemon
3 ml baking powder
100 g melted butter (cooled slightly)
1
Grease a Madeleine tray and dust with flour. Tap off excess flour and set aside. You may freeze the tray for a larger 'pearl'
2
Whisk eggs and sugar until light and airy.
3
Fold in remaining ingredients. Cover and refrigerate for 60 minutes or overnight. 60 Minutes
4
Preheat oven to 200C. Fill each shell three quarters of the way with cool batter.
5
Bake for 5 to 8 minutes or until a tester comes out clean. There should be a small rise in the centre. This is called the "pearl" 8 Minutes
6
Allow to cool slightly before removing from the tray and dusting with icing sugar.
7
Best enjoyed fresh out the oven within the hour.
Ingredients
2 eggs (100g)
100 g caster sugar
100 g flour (extra for dusting tin)
40 ml lemon juice
zest of one lemon
3 ml baking powder
100 g melted butter (cooled slightly)