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- 75 g unsalted butter, plus extra to grease
- 75 g plain flour, plus extra to dust
- 2 large eggs
- 3/4tsp vanilla extract
- 75 g caster sugar
- 1/2 tsp. baking powder
- Zest and juice 1 lemon
To decorate
- 100 g white chocolate, chopped
- 1 tsp. sunflower oil
- pink food colouring, optional
- pearl hundreds and thousands (available from Waitrose)
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease the holes of a 12-mould madeleine tin with butter. Dust with flour and tap out excess.
- Step 2
Melt remaining butter and set aside to cool. In a large mixing bowl, use an electric whisk to beat eggs, vanilla and a pinch of salt until light and frothy. Add sugar and continue whisking for 5-10min until mixture is thick and has doubled in volume.
- Step 3
Sift flour and baking powder over the mixture. Add lemon zest. With a large metal spoon, fold gently until just combined, being careful to retain as much volume as possible.
- Step 4
Pour lemon juice and melted butter around the edge of the bowl. Quickly but gently fold into the batter until smooth. Carefully pour into a large piping bag fitted with a 1cm (½in) nozzle. Pipe half the mixture into the prepared tin to fill each mould just below the rim. Bake for 15min until golden and springy to the touch. Leave to cool in the tin for 5min before turning out on to a wire rack to cool completely.
- Step 5
Meanwhile, store extra mixture in the piping bag in a jug in the fridge, with the nozzle upwards and the other end well twisted so no mixture leaks out. Re-butter and flour the cleaned moulds, then fill and bake as before.
- Step 6
Melt chocolate and oil in a bowl set over a pan of barely simmering water. Add a little pink food colouring, if using. Holding a madeleine over the bowl, spoon over a little melted chocolate halfway up the fan. Gently shake off excess chocolate. Repeat with remaining madeleines. Sprinkle over the pearl hundreds and thousands and leave to set on a wire rack.
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The Madeleine mixture can be stored in the fridge for up to 24 hours.
Per Serving:
- Calories: 78
- Fibre: 0 g
- Total carbs: 8 g
- Sugars: 7 g
- Total fat: 5 g
- Saturated fat: 3 g
- Protein: 1 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
