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100 gram sugar
2 free range eggs
100 gram flour + extra to dust
7 gram baking powder
100 gram butter + extra to grease
1/2 lemon, juice en zest
icing sugar
Today a lovely recipe to bake Madeleines by French Chef Michel Roux Jr. The delicious French shell cakes with a hint of lemon are world famous. And very nice, they really are simple to make. When you're six you can (almost) do it on your own!
Melt the butter and let it cool off.
Break the eggs in a bowl.
Add the sugar.
Mix eggs and sugar together.
Mix till it's frothy.
Stir flour and baking powder into the mixture.
Add the cooled butter as well.
Then add the lemon juice and lemon zest.
Grease the baking mold with butter using a brush.
Dust the mold with flour, tap off the excess.
Eefje fills up the mold neatly with the squeeze bottle.
Leave the batter to rest for 20 minutes and preheat the oven to 200 ° C.
Pour the batter through a funnel into a plastic bottle with a spout. This way kids can fill the mold with minimal mess.
Bake the Madeleines 8-10 minutes.
Remove the Madeleines from the oven.
Allow the cakes to cool slightly.
Dust lightly with icing sugar ... then wrap quickly to take home!
You can rightly be proud of that!
Madeleines taste the best just out off the oven, still a little warm.