medshi8 This light, buttery Mary Berry Madeleine is made with caster sugar, fresh lemon zest, and melted butter, and ready in just 30 minutes. You know they are ready when the signature hump forms beautifully in the center as they bake. I love serving these delicate sponges warm right out of the tin.
Why This Classic Works
I used to struggle with getting the classic madeleine shape until I tried this precise method. Chilling the batter briefly ensures that beautiful rise every single time.
The combination of lemon zest and melted butter gives them a delicate crumb that isn’t too heavy. It is a brilliant reminder that simple bakes are often the best.
Mary Berry Madeleine Ingredients
- 2 large eggs
- 100g caster sugar
- 100g self-raising flour
- 100g unsalted butter, melted and slightly cooled
- 1 tsp finely grated lemon zest
- Extra melted butter for greasing the tin
How To Make Mary Berry Madeleine
- 1. Prepare the equipment: Preheat the oven to 200°C (180°C fan). Generously brush a 12-hole madeleine tin with melted butter.
- 2. Whisk the eggs: In a large bowl, whisk the eggs and caster sugar together until pale, thick, and fluffy.
- 3. Fold the dry ingredients: Gently sift the self-raising flour over the egg mixture and fold it in with a metal spoon.
- 4. Add the butter: Pour the cooled melted butter and lemon zest down the side of the bowl, then gently fold until combined.
- 5. Bake the sponges: Divide the batter evenly into the greased tin and bake for 10-12 minutes until golden with a risen hump.
Recipe Tips
- Chill the batter: Resting the batter in the fridge for 20 minutes helps create the distinct madeleine hump.
- Grease the tin thoroughly: Even non-stick tins need a good brushing of melted butter to prevent sticking.
- Do not overmix: Fold the flour and butter gently to keep the air in the batter for a lighter sponge.
What To Serve With Madeleines
These delicate sponges are incredible when dunked into a hot cup of Earl Grey tea or fresh coffee. For a proper afternoon tea spread, pair them with fruit tarts and cucumber sandwiches.
How To Store
Madeleines are best eaten on the day they are baked while the edges are still crisp. If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
FAQs
- Why didn’t my madeleines get a hump? The hump forms from the contrast of cold batter hitting a hot oven. Ensure your oven is fully preheated and try chilling your batter next time.
- Can I make the batter ahead of time? Yes, you can prepare the batter and leave it in the fridge for up to 12 hours before baking.
- Do I need a special tin? A traditional madeleine tin is required to get the classic shell shape and proper heat distribution.
Nutrition
- Calories: 125 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 40mg
- Total Carbohydrate: 13g
- Protein: 2g
Try More Recipes:
Mary Berry Madeleine
12
servings15
minutes15
minutes30
minutesMary Berry Madeleine, with its light, buttery texture, fresh lemon zest, and classic shell shape, is ready in 30 minutes for an easy afternoon tea treat. This simple sponge recipe yields elegant results every time.
Ingredients
2 large eggs
100g caster sugar
100g self-raising flour
100g unsalted butter, melted and slightly cooled
1 tsp finely grated lemon zest
Extra melted butter for greasing the tin
Directions
- 1. Prepare the equipment: Preheat the oven to 200°C (180°C fan). Generously brush a 12-hole madeleine tin with melted butter.
- 2. Whisk the eggs: In a large bowl, whisk the eggs and caster sugar together until pale, thick, and fluffy.
- 3. Fold the dry ingredients: Gently sift the self-raising flour over the egg mixture and fold it in with a metal spoon.
- 4. Add the butter: Pour the cooled melted butter and lemon zest down the side of the bowl, then gently fold until combined.
- 5. Bake the sponges: Divide the batter evenly into the greased tin and bake for 10-12 minutes until golden with a risen hump.
