Lemon and White Chocolate Madeleines

Makes 12 | Over 30 minutes

Ingredients

125g caster sugar

110g plain flour

1/2 tsp baking powder

1/4 tsp salt

2 eggs

1 tsp vanilla extract

Zest of 1 lemon

100g unsalted butter, melted and cooled to room temperature

180g white chocolate

Method

Step 1: In a medium bowl, whisk the sugar, flour, baking powder and salt. Add the eggs, vanilla extract, lemon zest and melted butter, then whisk until just combined. Cover with plastic wrap and refrigerate for 30 minutes (or overnight if time allows).

Step 2: Preheat oven to 190°C and generously grease a madeleine tin with butter. Transfer batter to a piping bag fitted with a round m and pipe the batter into the moulds until they are 3/4 full. Transfer to the oven and bake for 9-11 minutes, or until golden. Once baked, allow to cool for 2 minutes, then carefully remove each cake from the mould and set aside on a cooling rack.

Step 3: When the madeleines are cool, melt the white chocolate in a bain-marie or microwave. Wipe the madeleine tin clean and spoon about 2 teaspoons of chocolate into each mould, then place the madeleines (ridge-side down) into the chocolate and press down gently. Place tin in the freezer for 15 minutes, before carefully popping them out of the tray. I find it’s best to hold the tin vertically, that way they just gently slide out.

Note: Madeleines are best served the day they’re made. Leftovers can be kept in an air-tight container for up to one week.