Quick summer madeleines

Name: Quick summer madeleines
Prep time: 20 min
Cook time: 10 min
Total time: 35 min
Yield: 18
Cuisine: Switzerland
Ingredients: 100 g granulated sugar; 100 g whole egg; 60 g whole milk; 50 g butter; 155 g white flour; 5 g baking powder; 1 lemon, grated zest

Madeleine recipe – beautifully decorated

There’s nothing better than enjoying the summer with a sweet treat. And what could be more perfect than homemade madeleines? These little, light cakes aren’t just quick to make, they’re also very easy to prepare. What’s more, with their summery decoration, they look good enough to eat.
Madeleines are small, traditional French cakes, originally named after their characteristic baking tin. These little mounds fit perfectly into any teacup and make a delicious accompaniment to a cup of iced coffee. They’re incredibly easy to make and require just a few ingredients, which you’re very likely to already have at home. With a bit of coloured icing and a few colourful sprinkles, you can transform classic madeleines into a summery treat that’s a delight not only to the palate but also to the eye.
The great thing about madeleines is how quick they are to make. Simply pour the batter into the right silicone moulds and bake in the oven until golden brown. The decoration is quick to apply too and just needs a little time to set.
And the best bit? You can let your creativity run wild and decorate the madeleines entirely to your own taste. In our range, you’ll find a wide variety of colourful cake glazes and sprinkles.
So, what are you waiting for? Grab your baking apron and get started on baking these summery madeleines at home. Let yourself be tempted by the delicious aroma and surprise your loved ones with a sweet treat that’s impressive with minimal effort and maximum impact. Enjoy the fresh, summery taste of lemon combined with the moist sponge.

Key figures

Quantity: 18 large or 60 small

Baking time: approx. 10 minutes

Difficulty: Easy

Shelflife: 5 days

Ingredients for madeleines

Granulated sugar		100 g
Whole egg		100 g
Whole milk		60 g
Butter		50 g
plain flour		155 g
Baking powder		5 g
Lemon zest		1 lemon

Method

It’s best to halve the recipe if you want to make small madeleines, as this will give you just 30 of them.

Put the granulated sugar and the eggs into a bowl and heat it over a bain-marie. Stir constantly with a whisk to prevent the mixture from burning. Once all the sugar crystals have dissolved, remove the bowl from the bain-marie and stir in the whole milk. Then beat the mixture with a hand mixer until it becomes nice and frothy.

Put the butter in a small pan and melt it over a low heat.

In the meantime, mix together the flour, baking powder and lemon zest, stir these into the egg mixture and continue beating with a hand mixer for about 3 to 4 minutes. This will make the mixture slightly thicker.

Finally, stir the melted butter into your batter over a low heat.

Preheat your oven to 180 ºC (fan).

Spoon the prepared batter into a piping bag and fill yoursilicone moulds (approx. 25 g per madeleine | for the mini moulds, you’ll need approx. 8 g per madeleine).

Place the madeleines in the preheated oven for about 10 minutes. Leave them to cool for about 5 to 10 minutes, then remove them from the silicone moulds.

Wash the silicone mould and then give it a quick wipe with kitchen roll or a tea towel. Melt thecake glazeof your choice in short bursts in the microwave or over a bain-marie, then brush a thin layer of the liquid glaze onto the silicone mould.

Then press the madeleines back into the glazed silicone mould. You’ll then need to place this in the fridge for about 10 to 15 minutes.

Take the finished madeleines out of the fridge and carefully turn them out of the moulds.

Then pour some of the liquid cake glaze into a piping bag and pipe it onto the surface of the French madeleines. Finally, sprinkle a few beautiful, colourful sugar sprinkles on top, and you’ll have madeleines that look and taste absolutely brilliant – sure to delight everyone.

Storage & Shelf life

Once baked, madeleines will keep for about 5 days. Just bear in mind that they will become a little drier with each passing day. It’s best to store them in an airtight container.